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Coffee Chocolate Truffle Bundt Cake

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.
Course Dessert
Cuisine Bundt, Cake
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10
Author i sugar coat it!

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.