Ingredients
- 1 ½ cups granulated sugar
- ¾ cup cocoa powder
- 2 cups all-purpose flour spoon and level
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ¾ cup vegetable oil
- 2 tsp vanilla extract
- 2 large eggs at room temperature
- 1 cup whole milk
- 1/2 cup instant coffee room temperature
- ¾ cup heavy cream
- 6 oz chocolate bar of choice I like to use 70% cacao
Instructions
- Preheat oven to 350°F. Grease the mini bundt pan.
- In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt.
- In a separate bowl, whisk oil, vanilla, eggs, milk, and instant coffee.
- Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in room-temperature coffee and mix until just combined.
- Pour batter into prepared pan and bake at 350°F for 20-25 minutes, or until a toothpick inserted in the cake comes out clean (with a few crumbs on it). Let the cakes cool on a drying rack in the pan for 15 minutes before removing them from the pan. Cool the cakes completely before adding the ganache.
- In a saucepan on medium heat, bring heavy cream to a simmer, stirring occasionally. Next, remove from heat and add chopped chocolate to the pan. Place lid on chocolate chips and let sit without mixing for 5 minutes. Lastly, mix until combined. Let the ganache sit uncovered for 15 minutes or until it is room temperature before pouring it over your cakes.
Nutrition
Notes
David's Tips for Success
Coffee hack: Use instant espresso powder for deeper flavor.Room temp ingredients: Ensures even mixing and rise.
Ganache control:
- Thicker glaze: Cool ganache longer.
- Drizzle consistency: Use warm.
- Pan prep: Dust greased pans with cocoa powder to prevent sticking.