Whole Grain Chocolate Bundt Cake with Chocolate Ganache
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees. Grease a 10-inch bundt or tube pan with butter.
- 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.
- 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.
- In a medium bowl, whisk together flour, arrowroot, baking soda and salt.
- 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.
- Pour the batter into the prepared pan.
- Bake at 350 degrees for 30 minutes.
- 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.
- Cool cake for 5-10 minutes before turning out onto a cooling rack. Cool completely before adding ganache.
- 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.
- Drizzle ganache over top of cake, allowing it to drip down the sides. Garnish cake as desired.
Notes
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 1/8 teaspoon of pure peppermint extract to the ganache mixture.
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 1/8 teaspoon of pure peppermint extract to the ganache mixture.