Devil’s Food Bundt Cake with Chocolate Espresso Ganache
April 16, 2015
Do you know how to tell if the cake is going to turn out delicious? When the batter tastes too good to quit sampling.
- Prep: 50 mins
Scrape sides of bowl again then add sour cream and vanilla and beat for another 30 seconds or until incorporated. With the mixer on low speed, add ⅓ of the flour mixture, then add half of the chocolate mixture and mix to combine.
If you prefer a stiffer ganache, add more powdered sugar 1 tablespoon at a time. Let cool to room temperature. If ganache becomes too stiff to drizzle on cake, add a bit of hot water or hot coffee to thin.