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Decadent Chocolate Bourbon Bundt Cake Recipe with Easy Silky Ganache Topping

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A rich and moist chocolate bundt cake enhanced with a splash of bourbon and topped with a silky, glossy ganache. Perfect for indulgent moments and gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened cocoa powder, Dutch-processed
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (120ml) bourbon (e.g., Maker’s Mark)
  • 1 cup (240ml) buttermilk (or milk plus 1 tablespoon lemon juice)
  • 1 cup (170g) semisweet or bittersweet chocolate chips
  • For the silky ganache topping:
  • ¾ cup (180ml) heavy cream
  • 8 ounces (225g) bittersweet chocolate, finely chopped
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (30ml) bourbon

Instructions

  1. Grease a 10-inch bundt pan thoroughly with butter or nonstick spray and lightly dust with flour or cocoa powder. Preheat oven to 350°F (175°C).
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light, fluffy, and pale, about 3 to 5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Pour in bourbon during the last addition. Mix gently until just combined.
  6. Fold in chocolate chips gently with a rubber spatula.
  7. Pour batter evenly into prepared bundt pan and smooth the top.
  8. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool cake in pan on wire rack for 15 minutes, then invert onto rack to cool completely.
  10. To prepare ganache, heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over chopped bittersweet chocolate in a heatproof bowl. Let sit 2 minutes, then whisk until smooth and glossy.
  11. Stir in butter and bourbon until fully incorporated.
  12. Once cake is completely cool, pour ganache over the top, allowing it to drip down the sides. Use a spatula to nudge ganache into bundt ridges if needed.
  13. Allow ganache to set at room temperature for about 30 minutes before slicing, or refrigerate for a firmer finish.

Notes

Use room temperature ingredients for best results. Thoroughly grease and dust bundt pan to prevent sticking. If ganache is too thick after cooling, warm gently in microwave for 10-15 seconds to restore pourable texture. Bourbon can be substituted with vanilla extract for milder flavor or dark rum for similar warmth. For dairy-free version, use plant-based butter and cream alternatives and dairy-free chocolate chips. Gluten-free flour blend can replace all-purpose flour for gluten-free option.

Nutrition

Keywords: chocolate bundt cake, bourbon cake, chocolate bourbon cake, ganache topping, easy chocolate cake, bundt cake recipe, dessert, holiday cake

Find it online: https://yumyep.com/decadent-chocolate-bourbon-bundt-cake-recipe-with-easy-silky-ganache-topping/