Whole Grain Chocolate Bundt Cake with Chocolate Ganache
Serves: YIELDS 1 10-INCH BUNDT CAKE, which should serve 10-12
  • Cake:
  • 1 cup boiling water
  • 1 cup unsweetened cocoa powder
  • 1 cup (2 sticks) unsalted butter, at room temperature + extra for greasing pan
  • 1 ½ cups muscovado sugar or unbleached cane sugar
  • 1 ½ teaspoons pure vanilla extract
  • 2 large eggs + 1 egg yolk, at room temperature
  • 2 cups + 2 Tablespoons whole wheat pastry flour or all-purpose flour
  • 6 Tablespoons arrowroot powder
  • 2 teaspoons baking soda
  • ½ teaspoon sea salt
  • 1 ½ cups buttermilk, at room temperature
  • 1 cup semi-sweet chocolate chips
  • Ganache:
  • 8 ounces semisweet chocolate chips (1 ½ cups)
  • ½ cup full-fat coconut milk, well-shaken
  • 1 Tablespoon unrefined virgin coconut oil
  • pinch of sea salt
  • Suggested garnishes:
  • Fresh raspberries, pomegranate seeds, crushed freeze-dried strawberries or raspberries or crushed macaroons
  1. Preheat oven to 350 degrees. Grease a 10-inch bundt or tube pan with butter.
  2. In a medium bowl, combine boiling water and cocoa powder. Whisk until the mixture is completely smooth. Set aside to cool and stir frequently to cool down more quickly.
  3. In the bowl of a mixer, beat butter and sugar together until light and fluffy, about 4 minutes. Beat in vanilla and eggs. Stop the mixer and scrape down the bowl.
  4. In a medium bowl, whisk together flour, arrowroot, baking soda and salt.
  5. With the mixer on low speed, add half of flour mixture to the butter-sugar mixture. Then add the cooled cocoa mixture and buttermilk. Then add the remainder of the flour mixture, stirring until just combined. Stir in the chocolate chips.
  6. Pour the batter into the prepared pan.
  7. Bake at 350 degrees for 30 minutes.
  8. Lower temperature to 325 degrees and continue baking until cake is set and a tester comes out clean, about 15-20 more minutes. Check the cake early in case your oven runs hot.
  9. Cool cake for 5-10 minutes before turning out onto a cooling rack. Cool completely before adding ganache.
  10. To make the ganache: in a double boiler or heat-proof bowl set over a pot of simmering water, melt together the chocolate, coconut milk and coconut oil. Whisk until completely smooth.
  11. Drizzle ganache over top of cake, allowing it to drip down the sides. Garnish cake as desired.
For a gluten-free version: omit the whole wheat pastry flour and arrowroot and sub 2 ½ cups King Arthur Multi-purpose Gluten-free Flour + 2 ½ teaspoons xanthan gum.
For a dairy-free version: omit the butter and sub 1 cup room temperature coconut oil; omit the buttermilk and sub 1 ½ cups plain unsweetened hemp milk + 1 Tablespoon apple cider vinegar. Also look for certified dairy-free chocolate.

To make a chocolate mint ganache, add ⅛ teaspoon of pure peppermint extract to the ganache mixture.
Recipe by Pamela Salzman at https://pamelasalzman.com/whole-grain-chocolate-bundt-cake-chocolate-ganache-recipe/