Best Ever Double Chocolate Bundt Cake Recipe - This sinfully delicious made from scratch double chocolate bundt cake is incredibly light and moist, sweet and chocolatey under a silky chocolate ganache.

Best Ever Double Chocolate Bundt Cake Recipe

This sinfully delicious made from scratch double chocolate bundt cake is incredibly light and moist, sweet and chocolatey under a silky chocolate ganache.

Total time: 1 hour 5 mins

Yields: 12 slices

Ingredients

1 cup butter, room temperature
2 1/2 cups white granulated sugar
4 eggs, room temperature
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 cup unsweetened baking cocoa
2 teaspoons baking soda
1/2 teaspoon baking powder
pinch of salt
2 cups milk, room temperature
6 oz baking semi-sweet chocolate, chopped
3/4 cup heavy cream

Instructions

Heat the oven to 350F. Grease a 15 cup bundt baking pan. Set aside.
In a large bowl, add butter and sugar. With the paddle attachment on, cream until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla extract.
In a separate bowl, whisk together the dry ingredients- all-purpose flour, baking cocoa, baking soda, baking powder and salt.
Gradually add to creamed mixture alternately with milk, beating well after each addition.
Pour the cake batter into the prepared pan and bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pan to wire rack to cool completely.
To make the ganache, add the chocolate and heavy cream to a heatproof bowl. Microwave in 15 seconds intervals, stirring every time it stops until the chocolate is melted and the ganache is smooth and silky.
Cool the ganache for 5-10 minutes at room temperature before pouring over the cake.
Finish with sprinkles.
Slice the cake, once the ganache is set.