It’s no secret that we love chocolate! And, we really love a dessert that’s easy enough for a weekday but can also be easily fancied up for a special occasion. A kid favorite that will be gone as quickly as it’s made.
Chocolate Bundt Cake with Ganache Glaze
Servings: 12 servings
Ingredients
- 2 cups flour I use a gluten free blend
- 2 tsp baking powder
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 1 stick unsalted butter room temperature
- 12 oz container whipped cream cheese
- 3 eggs room temperature
- 1/4 cup vegetable oil
- 2 cups sugar
- 1 1/2 tsp vanilla extract
- 1/2 cup chocolate chips
To Serve:
- 1/2 cup heavy whipping cream
- 1 cup dark chocolate chips
- Sugared cranberries and rosemary optional
Sugared Cranberries and Rosemary:
- 1 bag fresh cranberries
- Rosemary sprigs
- 2 cups sugar divided
- 1 cup water
Instructions
- Preheat the oven to 350 degrees. Lightly grease and flour a 10 inch bundt pan.
- In a medium bowl, whisk together flour, baking powder, cocoa powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil and cream cheese on medium speed until creamy, 4-5 minutes. Add sugar and mix well. Add eggs one at a time, mixing well after each. Using a rubber spatula, scrape sides of the bowl. Add in vanilla and mix to combine.
- With the mixer on low, gradually add in flour mixture until just combined. Remove bowl from stand and pour in chocolate chips, folding them in gently with spatula. Transfer batter to prepared bundt pan and bake for 40-45 minutes, or until a skewer or knife inserted in the middle of the cake comes out clean. (Note: if you want a bit of a gooey center, cook on the lower end of the range).
- Cool cake 15 minutes so the sides pull away slightly and the crumb sets, then invert onto a cooling rack or plate.
- Melt chocolate chips over a double boiler or in microwave. Gently whisk in heavy cream until smooth. Remove from heat and let cool and thicken for a few minutes. Pour chocolate ganache over top of Bundt cake, allowing it to slightly drip down middle and edges. Garnish with sugared cranberries and rosemary, if desired.
Sugared Cranberries and Rosemary:
- In a small saucepan, heat water and 1 cup of sugar over medium high heat. Once slightly bubbling, turn down to medium and let cook 5 minutes or until sugar is dissolved. Whisk if necessary. Remove from heat.
- Set out a wire rack with parchment underneath on your counter.
- Using tongs, gently add sprigs of rosemary to simple sugar. Gently move around to coat. Remove and lay out on wire rack. Try to not break the rosemary sprigs as the long ones will help form the wreath. Add cranberries to simple syrup. Move around to coat and remove with a slotted spoon, laying out on wire rack.
- Let cool for 30 minutes to dry and become sticky. Place remaining sugar in a shallow bowl. Roll cranberries and rosemary in sugar to coat. Remove from sugar. Spread out on a baking sheet or plate in a single layer to cool. Cover or refrigerate until ready to use.
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