Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 3/4 cup (63g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) hot coffee or hot water
- 1 1/2 cups (263g) semi-sweet chocolate chips
Chocolate Ganache:
- 1 cup (175g) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy cream
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, combine buttermilk and hot coffee.
- Gradually add flour mixture to butter mixture in three parts, alternating with buttermilk mixture, beginning and ending with flour mixture. Mix just until combined.
- Fold in chocolate chips.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the ganache: Heat heavy cream until just simmering, pour over chocolate chips, add butter, and let sit for 3 minutes. Stir until smooth, then pour over cooled cake.
- Prep Time: 20 minutes
- Cook Time: 50 minutes