This Chocolate Bliss Cake is moist, tender and full of rich flavor. It’s so delicious that although I told myself I only needed a slice, I find myself going back again and again for another. And now I’m sharing the best recipe I have for a cake that is pure chocolate bliss.
2 cups All purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 1/2 cups Sugar
1 cup Buttermilk
2 tsp Vanilla Extract
1/2 tsp Salt
3/4 cup Dark Cocoa Powder
1/2 cup flavorless Vegetable Oil
3/4 cup warm strongly brewed Coffee
2 tsp instant espresso powder
100 g Dark Chocolate
100 g Wh̾i̾t ̾e Chocolate
100 g Milk Chocolate
1 1/2 cup unsweetened Heavy Cream
Grease and line your cake pan with parchment paper. Preheat the oven to 350 degrees F.
Sift together the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
Whisk together the eggs, sugar, buttermilk, oil, and vanilla in a separate bowl. Set aside.
Mix well coffee and the cocoa powder together until the cocoa powder dissolves.
Pour the dry ingreďïệnts to the wet ingreďïệnts and stir until combined. Add in the cocoa-coffee mix.
Pour the batter into your pan.
Bake at 350 degrees F until a toothpick inserted in the center comes out clean ( about 45-50 minutes).
Let the cake on a cooling rack until completely cooled.
Bring the heavy cream to a boil in a saucepan.
Add the wh̾i̾t ̾e, milk and dark chocolates and the instant coffee in a heat-proof bowl.
Over the chocolate, pour the hot cream mixture. Allow it to sit for 2 minutes. Stir the ganache until it is fully smooth.
After you’ve made the chocolate ganache, chill it for 30-45 minutes to thicken it up.
Place your cake on a large plate.
Fill the hole in the middle of the bundt cake with ganache and pour it all over the cake. Cover the cake with chocolate sprinkles. The center of the cake will collapse when you cut the cake. Scoop some of that rich ganache and spread it on your cake.
Serve the chocolate cake with vanilla ice cream, whipped cream, or slices of fresh strawberries right away.
ENJOY AND HAVE MORE DIY CHOCOLATE DESSERTS