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slice of black cocoa bundt cake with chocolate ganache on top

The BEST Black Cocoa Bundt Cake

I didn't think I cared for Bundt cakes and I didn't think my black cocoa cake could get any better until I baked it as a bundt cake! It baked up perfectly with the edges a little crisp but the center is SO MOIST!
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Prep Time 20 minutes
Cook Time 40 minutes
1 hour
Total Time 2 hours
Course Sheet Cakes
Cuisine American
Servings 24 servings
Calories 305 kcal

Equipment

Ingredients
  

Black Cocoa Cake

  • 360 grams (3 cups) cake flour
  • 120 grams (1 1/2 cup) black cocoa powder
  • 3/4 tsp fine sea salt
  • 21 grams (1 1/2Tbsp) baking powder
  • 525 grams (2 2/3 cup) granulated sugar
  • 240 mL (1 cup) canola oil
  • 3 large eggs
  • 227 grams (1 cup) sour cream or greek yogurt
  • 360 mL (1 1/2 cup) hot coffee I use Americano

Chocolate Ganache

  • 180 mL (3/4 cup/6oz) heavy whipping cream
  • 85 grams (1/2 cup/3 oz) dark chocolate chips

Instructions
 

Black Cocoa Cake

  • Preheat the oven to 325F (I use convection cuz my oven runs really hot at the bottom - conventional is also fine) and generously grease a 12 cup bundt pan with baking spray (I used PAM). *see notes if using a 9 or 10 cup bundt pan.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.
    360 grams (3 cups) cake flour, 120 grams (1 1/2 cup) black cocoa powder, 3/4 tsp fine sea salt, 21 grams (1 1/2Tbsp) baking powder
  • In a separate large bowl, whisk the sugar, oil, eggs and sour cream until they’re well combined and smooth.
    525 grams (2 2/3 cup) granulated sugar, 240 mL (1 cup) canola oil, 3 large eggs, 227 grams (1 cup) sour cream or greek yogurt
  • Sift the dry ingredients over the wet and whisk them together, just a little - about halfway or so.
  • Pour in the hot coffee and whisk until the batter is completely smooth and all the dry ingredients are combined.
    360 mL (1 1/2 cup) hot coffee
  • Scrape the edge of the bowl and give it a good mix. Pour the batter into the prepared pan.
  • Bake for 40-45 minutes, until the cake no longer looks wet and the tallest part, in the center, springs back when you press on it. If you’re hesitant, give it another few minutes or so.
  • Let the cake cool for pan completely before removing and frosting.

Chocolate Ganache

  • Once the bundt cake has cooled completely, place the cream in a small saucepan over medium heat and bring to a simmer.
    180 mL (3/4 cup/6oz) heavy whipping cream
  • Place the dark chocolate in a small bowl and once the cream is simmering, pour the cream on top of the chocolate chips.
    85 grams (1/2 cup/3 oz) dark chocolate chips
  • Give it a minute to heat the chocolate chips and then use a fork or spatula to stir the chocolate ganache gently, until it's completely combined and smooth.
  • Pour over the bundt cake. Serve immediately or store at room temperature overnight.

Notes

*if you're using a 9 or 10 cup bundt pan, you may get away with this recipe too, I would probably do the same recipe in a 10 cup bundt pan but for a 9 cup, I recommend scaling the recipe down just a smidge. I would do 75% of this recipe so 240 grams (2 cups) flour, 80 grams (1 cup) black cocoa, etc. You can find that exact recipe in my black cocoa sheet cake. 

Nutrition

Calories: 305kcalCarbohydrates: 38gProtein: 4gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 35mgSodium: 184mgPotassium: 148mgFiber: 2gSugar: 24gVitamin A: 200IUVitamin C: 0.1mgCalcium: 89mgIron: 1mg
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