Amazing Chocolate Bundt Cake

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil provides a unique flavor while canola is often cheaper.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chopped chocolate

Dark chocolate has less sugar and can be more affordable.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed but granulated is usually cheaper.

Preheat the oven to 350°F (175°C).

In a medium bowl, combine 1.5 cups of hot water with 1.25 cups of unsweetened natural cocoa powder and mix until smooth to bloom the cocoa powder. Set aside for about 10 minutes.

Grease the Bundt pan with butter and dust it with cocoa powder to prevent sticking.

In a large bowl, whisk together 3.5 cups of all-purpose flour, 2.5 cups of granulated sugar, 2.5 teaspoons of baking soda, and 1 teaspoon of salt until well combined.

Melt 1 cup of butter and add it to the cocoa mixture.

Add 0.5 cup of vegetable oil to the cocoa mixture.

Crack 4 large eggs into a separate bowl, then add them to the cocoa mixture.

Add 1 cup of sour cream and 1 tablespoon of vanilla extract to the cocoa mixture and mix until smooth.

Pour the chocolate mixture into the flour mixture and mix until just combined, being careful not to overmix.

Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for about 55 minutes, or until a skewer inserted in the middle comes out clean.

Let the cake cool in the pan for about 20 minutes before inverting it onto a wire rack or cake plate to cool completely.

To make the ganache, combine 4 ounces of semi-sweet chocolate with 7 tablespoons of hot heavy cream and hot espresso. Let it sit for 10 minutes, then stir until smooth.

Pour the ganache over the cooled cake, allowing it to drizzle down the sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens