This Double Chocolate Cinnamon Bundt Cake is chocolate decadence at its best!! Moist, rich, and topped with the most irresistible coffee ganache, this bundt is a chocolate lovers dream!!
It’s time to dust off those bundt pans and get ready to bake the most decadent chocolate bundt you will ever make in your life!! No joke, this double chocolate bundt cake is bursting with intense chocolate flavor that will leave you craving for more. Trust me when I say it was so good that I made it twice in one week….and it was demolished both times. If you are a chocolate fiend like me, you understand.
The holidays are right around the corner. Even though peppermint, eggnog, cranberry, and gingerbread are considered the holiday major players, chocolate will always rule in my book. Your holiday table will most definitely need a dessert, so let this cake be the star of the show!! This chocolate dream is filled with a burst of warm cinnamon, a hint of espresso, and topped with a silky smooth coffee ganache. The perfect combination of flavors combined with a melt in your mouth moist crumb, take this cake from basic to out of this world!!
Ingredients for the ultimate chocolate bundt cake
- Cocoa powder – To get those rich chocolate notes, I used Rodelle Dutch process cocoa powder. Dutch process cocoa is darker in color and more mellow in terms of flavor. Be sure to sift your cocoa powder prior to mixing it with your dry ingredients to ensure it blends in smoothly with the batter.
- Buttermilk – Buttermilk adds moisture to ensure a tender crumb which helps keep our cake super moist. I recommend using whole buttermilk.
- Instant espresso powder – Coffee and chocolate were made for each other. Espresso powder helps to enhance the flavor of the chocolate leading it to develop an even deeper flavor profile. If do not have any espresso on hand, feel free to use strong coffee instead.
- Cinnamon – I absolutely love cinnamon and chocolate together. Its warm, aromatic flavor enhances the subtle bitterness of the cocoa powder without taking over.
- Vanilla – To enhance the boldness of flavor. Plus, everything tastes better with a dash of vanilla extract!!
How to make double chocolate bundt cake
This moist chocolate bundt cake recipe is a baker’s dream. Not only does it require few ingredients but it also easy to put together and takes no time to bake.
- First, start by prepping your bundt pan and preheating your oven to 350 degrees.
- In a large bowl, whisk together your dry ingredients.
- Cream your butter and sugar together until pale and fluffy. The goal is to to make sure air bubbles are being incorporated into the cake mixture. These air bubbles will expand and help leaven the cake batter.
- Next, add your room temperature eggs one at a time, being sure to incorporate each one before adding the next.
- Add vanilla.
- Add flour mixture alternatively with buttermilk, beginning and ending with the flour mixture.
- Finally, add espresso to hot water. Make sure espresso is fully combined with the hot water before slowly adding it to the cake batter.
- Spoon the batter into the prepared bundt pan and tap it firmly on the countertop to get rid of any air bubbles. This cake will take 45 to 50 minutes to bake, mine was ready in 45 minutes. You will know your cake is done when it springs back when pressed and a toothpick inserted in the middle comes out clean.
How to make coffee ganache
This easy chocolate ganache is so simple to make and only takes four ingredients!! Chocolate ganache is simply equal parts chocolate and heavy whipping cream. These simple steps will ensure you get the perfect ganache every time!!
- Start by chopping your chocolate. It is important to chop your chocolate in small pieces to ensure they melt evenly when adding the warm cream. The finer you chop the chocolate, the faster it will melt with the cream.
- Warm the heavy cream. I prefer to warm the cream over the stove rather than the microwave. Heat the cream on the stove until you see tiny bubbles around the edges of the pot. If you heat the cream until it is boiling, then the cream is too hot and can burn the chocolate. Once you see tiny bubbles, remove the cream from the heat and pour it immediately over the chocolate. One tablespoon of coffee is added with the cream prior to simmering.
- Allow the mixture to sit. After adding the cream, allow the chocolate mixture to sit for 10 minutes before stirring. Allowing the chocolate to sit in the warm cream will help it soften and eventually melt. After the chocolate has melted, use a rubber spatula and slowly stir until smooth. Using a rubber spatula instead of a whisk will ensure you don’t end up with lots of tiny air bubbles in your ganache.
- Use immediately. After making your ganache, you want to use it immediately. The longer you wait, the more it will set and will no longer be pour-able. To create the perfect drip, drizzle your ganache on the top center of your bundt cake allowing the glaze to slowly drip down the sides.
To get the best ganache results, I recommend using high quality semi-sweet chocolate baking bars. I used Valrhona 56% Caraque chocolate bars. Ghirardelli is also a go to brand. Avoid using chocolate chips if possible.
Tips for creating the perfect bunt cake
Bundt cakes can be quite intimidating. I think we have all had anxiety when it is time to turn the cake out of the pan!! It’s time to put those bundt pan jitters in their place and start making the perfect bundt every time.
Room temperature ingredients. In order to make sure our ingredients come together and create a harmonious emulsion they need to be at room temperature. If your ingredients are not at room temperature, your batter will begin to curdle. Set your butter, buttermilk, and eggs on the counter an hour prior to baking.
Prep your bundt pan. Prepping your bundt pan is quintessential in ensuring a perfect bake. No one wants to go through the trouble of making a bundt cake only to have half of it stuck to the pan. I like to use Baker’s Joy baking spray with flour.
DO NOT OVER MIX!! – Over mixing your batter once the flour has been added promotes more gluten formation which will ultimately result in a tougher cake. Only mix until you no longer see streaks of flour or buttermilk. I like to take a large spatula and do at least 10 strokes by hand to make sure everything is incorporated after mixing. You don’t want to see flour at the bottom of your mixing bowl!!
How long do you wait to flip a bundt cake? Only allow your cake to rest in the cake pan for 10 minutes. Any longer, the the cake will continue to cool making it harder to release from the cake pan. Invert your cake onto a wire rack and allow it to cool completely.
How to store Double Chocolate Cinnamon Bundt Cake
This cake will stay moist for days thanks to the addition of buttermilk. If you manage to have any leftovers, they can be stored in an air tight container at room temperature for up to four days. Always remember that when you cut cake, it will start to loose moisture so don’t wait too long to eat it!!
Can chocolate bundt cake be frozen? You can definitely freeze this chocolate bundt cake!! Wrap the slices in plastic wrap then aluminum foil. When you are ready to serve, allow the cake to come to room temperature then glaze. If you’re feeling extra sassy, serve with an extra large scoop of vanilla ice cream!!
Do your holiday table a favor and make this Double Chocolate Cinnamon Bundt Cake. I truly hope you love it as much as I do!!
PS: If you do happen to make this cake and love it, I’d love to hear about it. Leave a comment below!!
Craving more chocolate goodness? Check out these recipes:
Old Fashioned Cocoa Cola Cake Recipe
Banana Cake with Fig Jam and Mocha Buttercream
Double Chocolate Cinnamon Bundt Cake
- 15 cup bundt pan
- 1 cup unsalted butter softened
- 2 1/2 cups granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 cup high quality dutch-processed cocoa powder sifted
- 1 1/2 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk room temperature
- 1 cup boiling water
- 1 teaspoon instant espresso powder
- 6 oz semi-sweet chocolate
- 6 oz heavy whipping cream
- 1 tablespoon strong coffee
- 1/2 teaspoon vanilla extract
Double Chocolate Cinnamon Bundt Cake
- Preheat oven to 350 degrees Fahrenheit and spray a 15 cup bundt pan with nonstick baking spray with flour.
- In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
- In the bowl of the stand mixer fitted with the paddle attachment, beat butter and sugar until pale and creamy, about 4-5 minutes.
- Add eggs one at a time, beating well after each addition. Add vanilla.
- With the mixer on low, alternate flour mixture with buttermilk in three additions beginning and ending with the flour mixture. Mix each addition until just combined, scraping down the sides as necessary. Be careful not to overmix.
- Dissolve espresso powder in boiling water and with mixer on low, slowly pour into cake mixture and mix until combined.
- Pour cake mixture into prepared pan. Tap pan sharply on counter to reduce air bubbles. Bake for 45-50 minutes, until tester inserted in the center comes out clean and cake springs back to touch. Cool in pan on wire rack for 10 minutes. Invert cake on wire rack and cool completely.
- Place finely chopped chocolate into medium heat proof bowl.
- Add heavy cream and 1 tablespoon of coffee to small saucepan and heat over medium heat until it begins to gently simmer. Heat only until you see tiny bubbles of cream around the edges of the pan. Do not allow cream to come to a rapid boil.
- Pour cream over chocolate and let it sit for 10 minutes.
- Add 1/2 teaspoon of vanilla extract. Using a rubber spatula, slowly mix until completely combined and chocolate has melted. Pour coffee ganache over cooled cake. Be sure to use your ganache as soon as you make it. The longer you wait, the more it will thicken and will no longer be pour-able. Allow ganache to set before serving.