Triple Chocolate Bundt Cake

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 2 tsp Baking soda
  • 3/4 cups Cocoa powder
  • 1 cup Dark chocolate chips
  • 1 tsp Salt
  • 2 cups Sugar
  • 2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Drinks

  • 1 cup Coffee, hot

• Dairy

  • 1 cup Buttermilk
  • 1/2 cup Heavy cream

Found on dinnerthendessert.com

Description

Ingredients

• 1¾ cups all-purpose flour
• 2 cups sugar
• ¾ cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup freshly brewed hot coffee
• ½ cup heavy cream
• 1 cup dark chocolate chips, divided

Directions

• Preheat the oven to 350 degrees F.
• Grease a bundt pan with butter and flour or baking spray.
• Add the flour sugar, cocoa, baking soda, baking powder, and salt into a stand mixer on low speed until combined.
• In a second bowl combine the buttermilk, oil, eggs, and vanilla with a whisk.
• Add the wet ingredients to the stand mixer on low.
• Add the coffee to the mixture until just combined.
• Pour batter into the bundt pan and bake for 50-55 minutes.
• Let cake cool completely before adding ganache (or it will run right off the cake).
• To make the ganache add the ½ cup of heavy cream to ⅔ cup dark chocolate chips in a microwave safe bowl and heat in 30 second increments.
• Using a fork add the chocolate ganache in a zig-zag pattern.
• Garnish with remaining chocolate chips.