Chocolate Bundt Cake

wickedchocolatebundtcake A rich and fluffy chocolate cake with a decadent chocolate ganache glaze. Quite frankly, it is the best chocolate Bundt cake you will ever eat.

Bundt Pan:
butter, softened for greasing
2 Tbsp. unsweetened cocoa powder

Chocolate Bundt Cake:
2 large eggs
¼ cup butter, melted, cooled slightly
¼ cup vegetable oil
1 cup buttermilk, warmed
1½ cups Monk Fruit Sweetener with Erythritol (Granular)
1 cup Dutch-process cocoa powder
2½ cups cake and pastry flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
1 cup brewed coffee or hot water, cooled slightly
1 tsp. pure vanilla extract
½-1 cups mini chocolate chips

Chocolate Ganache:
1 cup heavy cream
¾ cup semi-sweet or dark chocolate chips

Garnish (optional):
coarse or flaky sea salt

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3) and place the oven rack in the middle of the oven. Butter a Bundt cake mold and powder the Bundt pan with the cocoa, shaking out the excess powder.

Make the Chocolate Bundt Cake:
Whisk the wet ingredients (eggs, butter, oil and buttermilk) in a medium mixing bowl and set aside. Mix the dry ingredients (sugar, cocoa, flour, baking powder, baking soda and salt) in a large mixing bowl. Add the wet to the dry and mix using a hand mixer for 2 minutes. Add the coffee and vanilla; blend for about a minute more.

Pour the batter into the prepared Bundt pan and sprinkle the mini chocolate chips over the top, lightly pressing into the top of the batter. (The chocolate chips will sink into the cake as the batter bakes.)

Bake in a preheated oven for 35-40 minutes. Check for doneness with a cake pin or toothpick. The cake is done if it comes out clean or with dry crumbs.

Remove from the oven and let cool for 10 minutes in the pan. Gently flip the cake out of the Bundt pan onto a cake plate.

Place the heavy cream in a small saucepan and boil over medium-high heat. When the cream boils, immediately remove from the heat, add the chocolate chips, cover the pan with the lid and let sit for 2-3 minutes.

Remove the lid and whisk the chocolate into the cream until velvety smooth. Drizzle the glaze over the top of the cake, as little or as much as you prefer.