From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Instructions
1
Preheat the oven to 350 degrees Fahrenheit.
2
In a mixing bowl, sift together the flour, all purpose flour, espresso powder, cocoa powder, baking soda, baking powder and chocolate pudding mix. Add in the sugar and salt, then mix with the rest of the dry ingredients.
3
Then go in with the buttermilk, vanilla, vegetable oil, and 2 eggs, whisked separately in a small bowl. Use a large whisk to mix the wet ingredients with the dry.
4
Add the warm water and slowly stir again until completely combined.
5
Carefully fold the chocolate chips into the batter.
6
Pour this batter into a baking sprayed bundt pan and bake in the oven for 45-50 minutes or until a toothpick inserted comes out clean.
7
Once the cake is done, let cool almost completely. This should take about 20 minutes.
8
While the cake is cooling, make the ganache. Place the chocolate chips and salt in a mixing bowl.
9
Heat the heavy whipping cream over the heat until steaming. Remove from the heat and pour over the chocolate chips. Let this sit for 2 minutes before whisking together and allowing all the chocolate to melt into the cream.
10
Once it is thick and smooth, add the vanilla. Whisk once more until combined.
11
Remove the chocolate cake from the bundt pan by flipping over onto a serving platter and tapping the bottom to release the cake.
12
Pour the ganache all over the top of the bundt, letting it fall down the sides of the cake
My Calorie Intake
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Tips & Tricks (5)
- Bloom Your Cocoa Powder 🫖Mix unsweetened cocoa powder with warm water before adding to the batter to intensify chocolate flavor and eliminate any grittiness from unhydrated powder particles.
- Toast Your Espresso Powder ✨Briefly bloom the espresso powder in warm water before incorporating it to amplify its depth and enhance the chocolate notes without adding noticeable coffee flavor.
- Freeze Your Chocolate Chips 🧊Chill semi-sweet and mini chocolate chips for 30 minutes before folding into batter so they hold their shape and create pockets of melted chocolate throughout the cake instead of spreading.
- Room Temperature Eggs Matter 🥚Use eggs at room temperature for 20 minutes before beating to ensure proper emulsification, creating a lighter crumb and more even distribution of ingredients throughout the batter.
- Ganache Temperature Control 🎯Cool your chocolate ganache to 90-95°F before pouring over the cooled cake—this ensures a smooth, glossy finish that sets properly without cracking or sliding off the sides.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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