Coffee Chocolate Truffle Bundt Cake is decadent dark chocolate cake, dripping with coffee ganache and topped with golden cacao nibs for a little bling and crunch.
Happy New Year!! I hope 2018 has been real good to you so far. If not, chocolate fixes everything and there's a generous helping in this Coffee Chocolate Truffle Bundt Cake.
To start my year, I escaped the cold and unplugged from all social media for a couple weeks. I encourage you all to make this your new year resolution. I think it is one of the healthiest things we can do for our mental well-being.
For me, the most difficult part about unplugging from the online world, is getting back into it. But here I am with a decadent chocolate cake in tow, so let's do this thing already!
The Dude's a Christmas-adjacent baby and those birthdays tend to get lost in the holiday chaos. Even though he doesn't like me making a big fuss about it, I try to make him a cake when I do remember his birthday.
I planned to make this one, but realized I didn't have any stout on hand and wasn't in the mood to run to the LCBO. I always have chocolate on hand, so decided to tweak this and this, to make this Coffee Chocolate Truffle Bundt Cake.
On it's own, the cake is pure melt-in-your mouth chocolate and coffee decadence, but I didn't stop there. The Dude's not huge on buttercream, but he is a coffee fiend, so I drenched the cake with some of the coffee ganache leftover from a batch of truffles I made earlier that day.
And when I say, coffee ganache, I mean coffee and dark chocolate, hold the cream please! This is what is called a water ganache (you can also use fruit juice, like I did here). It may sound counter-intuitive, but when done correctly it can yield the most flavourful, light, silky ganache.
To add a little crunch and bling to this Coffee Chocolate Truffle Bundt Cake, I tossed some cacao nibs in culinary gold dust and sprinkled on top. Not your conventional birthday cake, but add a candle or sparkler and voila!
Tips For Coffee Chocolate Truffle Bundt Cake Success:
- I normally use metal Bundt pans, but I also love a good silicone mold and the flexibility they provide. They are great for mousse-type cakes that require freezing, but can also handle the heat. I used the Silikomart Raggio mold for this cake.
- I generally don't grease these molds, but if you are worried, give it a light coating with a spray.
- I always place my filled molds/pans on a baking sheet when baking. This adds a layer of protection in the event of batter overflow (been there) and in cases of shaped molds, it provides stability.
- This cake is rich and moist, so you want to ensure it is completely cooled before unmolding. To ensure it comes out in one piece, I allowed it to cool in the mold for about 15 minutes, then popped it in the freezer for another 15-20 minutes before unmolding. Works like a charm each time!!
Check out my post here, for more tips and tricks for unmolding Bundts.
Updated April 10, 2018: The instructions for the ganache have been corrected.
Ingredients
For the cake:
- 140 grams bread flour
- 140 grams pastry flour
- 4 grams baking powder
- 8 grams baking soda
- 3 grams salt
- 230 grams unsalted butter cubed
- 200 grams dark chocolate, 70% I use Valrhona
- 60 grams cocoa powder I use Rodelle organic
- 400 grams granulated sugar
- 296 grams freshly brewed coffee
- 3 large eggs
- 8 grams vanilla bean paste I use Rodelle
For the ganache:
- 250 grams dark chocolate
- 25 grams glucose
- 150 grams freshly brewed coffee
Garnish:
- gold dusted cacao nibs to garnish
Instructions
Make the cake:
- Preheat oven to 350ºF. Grease and place the mold on a cookie sheet. Set aside.
- Sift all the dry ingredients - flour, baking powder, baking soda, salt - into the bowl of a stand mixer fitted with the paddle attachment. Set aside.
- Lightly whisk together the eggs and vanilla bean paste in a small bowl. Set aside.
- To a saucepan add the butter and chocolate and heat until melted. Sift in the cocoa, add the sugar and stir with a whisk until combined.
- Continue to stir while adding the coffee, then the eggs and vanilla mixture until well combined.
- With the mixer running on low speed (I use the stir setting on my KA), slowly add the chocolate mixture to the dry ingredients. Increase the speed to medium (I use setting ⅘) and mix to combine well, scraping the bowl, as needed.
- Pour the batter evenly into the prepared mold. Lightly tap to ensure the batter gets into the crevices. Bake for about 40-50 minutes on the middle rack of the oven. Remove and allow to cool in the mold on a wire rack. (see tips above)
To make the ganache:
- Place chocolate into a medium bowl and melt over a double boiler, Set aside.
- Add the glucose and coffee to a saucepan and bring to a simmer, stirring occasionally.
- Pour the coffee mixture over the melted chocolate, while stirring. Finish off with an immersion/stick blender for a perfect emulsion. Allow to cool at room temperature before pouring onto cake.
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Jennifer says
Hi, and thank you! Just wondering about the ganache ingredients not matching the method as shown. Can you update with correction?
jacquee | i sugar coat it! says
Oh my - thanks for catching that! I adjusted the ganache recipe from my hot chocolate Bundt and clearly forgot to edit the instructions.