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5 from 1 vote

Double Chocolate Cinnamon Bundt Cake

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!!
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: chocolate ganache recipe, double chocolate bundt cake, easy chocolate bundt cake, moist chocolate bundt cake recipe, the ultimate chocolate bundt cake
Servings: 16 slices
Calories: 386kcal

Equipment

  • 15 cup bundt pan

Ingredients

  • 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

Coffee Ganache

  • 6 oz semi-sweet chocolate
  • 6 oz heavy whipping cream
  • 1 tablespoon strong coffee
  • 1/2 teaspoon vanilla extract

Instructions

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.

Coffee Ganache

  • 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.

Notes

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Nutrition

Serving: 1slice | Calories: 386kcal | Protein: 4.1g | Fat: 17.9g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 342mg | Potassium: 130mg | Fiber: 2g | Sugar: 38.3g | Calcium: 37mg