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Bundt Cake de Chocolate con Ganache y Avellanas Recipe

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This rich and moist Bundt chocolate cake combines Greek yogurt and freshly brewed coffee with cacao powder to create a deep chocolate flavor. Topped with a creamy dark chocolate ganache and sprinkled with chopped hazelnuts, this elegant cake is perfect for any special occasion or coffee break.

Ingredients

For the Cake

  • 2 large eggs (at room temperature)
  • 400 g white granulated sugar
  • 340 g Greek yogurt (or two regular yogurts and one Greek)
  • 120 ml sunflower oil
  • 120 g unsweetened cocoa powder (0% added sugar)
  • 240 ml freshly brewed coffee
  • 1 tablespoon vanilla extract
  • 250 g all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

For the Ganache and Topping

  • 200 g 70% dark chocolate, chopped
  • 200 ml heavy cream (minimum 35% fat)
  • 1 tablespoon corn syrup (optional)
  • Chopped hazelnuts for decoration

Instructions

  1. Prepare the Bundt Pan: Grease your bundt cake pan thoroughly using spray oil or butter to ensure easy release after baking. The recipe suggests using Nordic Ware’s Elegant Party mold for best results.
  2. Preheat the Oven: Set your oven to 175°C (about 350°F) with both top and bottom heat enabled to achieve even baking.
  3. Sift Dry Ingredients: In a bowl, sift together the flour, baking soda, baking powder, and salt. Set aside for later use.
  4. Mix Cocoa with Coffee and Vanilla: In another bowl, combine the cocoa powder with the freshly brewed coffee and vanilla extract. Stir well until the cocoa is completely dissolved. Set this mixture aside.
  5. Combine Wet Ingredients: In a separate large bowl, whisk together the eggs, sugar, Greek yogurt, and sunflower oil until smooth. Then, gradually add the cocoa-coffee mixture and mix thoroughly until fully incorporated.
  6. Add Dry Ingredients: Slowly fold the sifted dry ingredients into the wet mixture, stirring gently until you achieve a smooth, homogeneous batter without lumps.
  7. Transfer to Pan: Pour the batter into the prepared bundt pan. Tap the pan gently on a kitchen towel to release any trapped air bubbles and smooth the surface with a spatula.
  8. Bake: Place the bundt pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let it cool on a wire rack for 10 minutes before unmolding. Allow the cake to cool completely on the rack.
  9. Prepare Ganache: Heat the heavy cream in a saucepan over medium heat until it just reaches a boil. Immediately pour the hot cream over the chopped dark chocolate and corn syrup in a heatproof bowl. Let it sit for one minute, then stir until the ganache is smooth, glossy, and creamy. Allow it to cool to room temperature.
  10. Decorate: Pour the prepared ganache evenly over the cooled bundt cake and sprinkle the top with chopped hazelnuts for a crunchy texture and nutty flavor.
  11. Serve: Your rich chocolate bundt cake is now ready to be served and enjoyed with friends and family!

Notes

  • Ensure all ingredients, especially eggs and yogurt, are at room temperature for better mixing and texture.
  • Using freshly brewed coffee enhances the chocolate flavor without overpowering the cake.
  • The corn syrup in the ganache is optional but helps to give it a shiny and smooth finish.
  • Allow the ganache to cool slightly before pouring to prevent it from melting the cake.
  • Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://bitezly.com/bundt-cake-de-chocolate-con-ganache-y-avellanas-recipe/