Double chocolate bundt cake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 1 cup Baking cocoa, unsweetened
  • 1/2 tsp Baking powder
  • 6 oz Baking semi-sweet chocolate
  • 2 tsp Baking soda
  • 2 1/2 cups Granulated sugar, White
  • 1 pinch Salt
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 1 cup Butter
  • 3/4 cup Heavy cream
  • 2 cups Milk

Found on atreatsaffair.com

Description

Ingredients

• 1 cup butter, room temperature
• 2 1/2 cups white granulated sugar
• 4 eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 cup unsweetened baking cocoa
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• pinch of salt
• 2 cups milk, room temperature
• 6 oz baking semi-sweet chocolate, chopped
• 3/4 cup heavy cream

Directions

• Heat the oven to 350F. Grease a 15 cup bundt baking pan. Set aside.
• In a large bowl, add butter and sugar. With the paddle attachment on, cream until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Beat in the vanilla extract.
• In a separate bowl, whisk together the dry ingredients- all-purpose flour, baking cocoa, baking soda, baking powder and salt.
• Gradually add to creamed mixture alternately with milk, beating well after each addition.
• Pour the cake batter into the prepared pan and bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 10 minutes before removing from pan to wire rack to cool completely.
• To make the ganache, add the chocolate and heavy cream to a heatproof bowl. Microwave in 15 seconds intervals, stirring every time it stops until the chocolate is melted and the ganache is smooth and silky.
• Cool the ganache for 5-10 minutes at room temperature before pouring over the cake.
• Finish with sprinkles.
• Slice the cake, once the ganache is set.