This post was sponsored by Riondo Prosecco through their partnership with POPSUGAR Select. While I was compensated to write a post about Riondo Prosecco, all opinions are my own.
This sinfully delicious made from scratch double chocolate bundt cake is incredibly light and moist, sweet and chocolatey under a silky chocolate ganache.
Holiday season is by far my favorite time of the year but I have to admit, it does take a lot of energy. Unlike other families, my holiday celebrations start in September with my birthday followed by our wedding anniversary and Halloween in October, our daughter’s birthday and Thanksgiving in November and finally Christmas and New Year’s Eve in December.
I usually start planning in early August with a big smile on my face. Lists on top of more lists, notes on top of otherto make sure this year’s holiday season will be better than the previous one!
Slowly the excitement is replaced by panic, wondering if I will ever by able to finish everything on time.
That is the time a girlfriends get-together is needed. A piece of cake, a glass of wine and lots of laughter to recharge ourselves.
Alongside thedelicious double chocolate bundt cake, this year we’ve been sipping on some Riondo Prosecco Spago Nero. As soon as I poured the wine into glasses and everyone took a sip, we were all raving about its quality! And knowing it only hasonly 10.5% abv, we did a lot of sipping without feeling we had too much.
Rated #1 prosecco in Italy, Riondo Prosecco Spago Nerois the perfect wine to enjoy at a girls’s night in. Floral and fruity, with just a touch of sweetness and unlike other prosecco wines, Riondo is only lightly sparkling. Just a little fizz, you know!
Although the Riondo Prosecco Spago Nero can pair well with salty treats, for my girls’ night in I decided to pair it with a delicious double chocolate bundt cake.
And yes, I’m aware baking a cake required a little more planning and shopping, but this double chocolate bundt cake is so easy to make plus I already had all the ingredients on hand since it calls for the basic cake ingredients – butter, sugar, eggs, vanilla extract, flour, cocoa powder, both baking soda and baking powder and milk. And of course chocolate and heavy cream for the ganache.
The sprinkles are mandatory – they brighten everyone’s day!
Add the eggs, one at a time, making sure you beat after each addition. Next, the vanilla extract is mixed in.
The milk and the dry ingredients are added alternately in batches, making sure you only beat until the dry ingredients are mixed in. If you overmix thebatter, your cake will turn out dry and no one wants a dry crumbly cake!
The cake needs to be baked in a 15 cup bundt cake pan and yields enoughto make 12 generous servings. You can easily make only half of the cake, if you want to!
Once the cake is baked, let the cake cool slightly into the pan before inverting to cool completely on a wire rack.
To make the ganache, you’ll need 6 oz semi-sweet chocolate and 3/4 cup heavy cream. Microwave for a couple of seconds, stirring every 15 seconds until the chocolate is melted and the mixture is smooth.
Let cool for 5-10 minutes before pouring over the cake. Finish with lots and lots of sprinkles!
Double chocolate bundt cake recipe
Roxana
Yields 12 slices
This sinfully delicious made from scratch double chocolate bundt cake is incredibly light and moist, sweet and chocolatey under a silky chocolate ganache.
15 minPrep Time
50 minCook Time
1 hr, 5 Total Time
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Ingredients
- 1 cup butter, room temperature
- 2 1/2 cups white granulated sugar
- 4 eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 cup unsweetened baking cocoa
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- pinch of salt
- 2 cups milk, room temperature
- 6 oz baking semi-sweet chocolate, chopped
- 3/4 cup heavy cream
Instructions
- Heat the oven to 350F. Grease a 15 cup bundt baking pan. Set aside.
- In a large bowl, add butter and sugar. With the paddle attachment on, cream until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the vanilla extract.
- In a separate bowl, whisk together the dry ingredients- all-purpose flour, baking cocoa, baking soda, baking powder and salt.
- Gradually add to creamed mixture alternately with milk, beating well after each addition.
- Pour the cake batter into the prepared pan and bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before removing from pan to wire rack to cool completely.
- To make the ganache, add the chocolate and heavy cream to a heatproof bowl. Microwave in 15 seconds intervals, stirring every time it stops until the chocolate is melted and the ganache is smooth and silky.
- Cool the ganache for 5-10 minutes at room temperature before pouring over the cake.
- Finish with sprinkles.
- Slice the cake, once the ganache is set.
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
