Get the Recipe:
Yellow Bundt Cake with Dark Chocolate Ganache
Yield
12 to 16 servings
Prep Time
25 minutes
Cook Time
1 hour 5 minutes
Total Time
1 hour 30 minutes
Yellow Bundt Cake with Dark Chocolate Ganache is one of my favorite celebration cakes, thanks to its crowd-pleasing flavors and ease of preparation. Just add sprinkles!
Ingredients
For the cake:
- 3 cups (360g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk
For the ganache:
- 4 ounces (113g, or about 2/3 cup) dark chocolate (about 70% cacao), roughly chopped
- 1 tablespoon corn syrup*
- 1/2 cup heavy cream
- sprinkles, for garnish
Instructions
To make the cake:
- Preheat oven to 350°F. Generously grease a 10- or 12-cup Bundt pan.
- Whisk together the flour, salt, baking powder, and baking soda. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour in three portions, alternating with two portions of milk, mixing just until combined.
- Transfer the batter to the prepared pan, and spread evenly. Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean.
- Cool the cake in the pan for 20 minutes. Then, flip the cake onto a serving plate to continue cooling.
To make the ganache:
- Place the chopped chocolate and corn syrup in a medium bowl.
- Heat the cream in a small saucepan over medium heat, stirring occasionally, just until the cream begins to bubble around the edges.
- Pour the cream over the chocolate. Let stand for 5 minutes. Then whisk until smooth.
- Pour the ganache over the cooled cake. Garnish with sprinkles.
Notes
*The corn syrup will give the ganache a beautiful shine and make it a bit sturdier. You can omit it if you prefer not to use it.