For the Cake
- 2 sticks plus 5 tablespoons unsalted butter, softened
- 1 1/2 cups granulated sugar
- 5 large eggs
- 2 cups plus 2 tablespoons all-purpose flour
- 3 tablespoons cocoa powder
- pinch of salt
For the Chocolate Ganache
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped into pieces
- pinch of salt
Instructions
- Preheat oven to 350 degrees F. Thoroughly grease a bundt pan and sprinkle with bread crumbs or cornmeal.
- 1. In a medium bowl, cream together butter and sugar, using a hand mixer (you can also use your stand mixer). Add eggs and stir to incorporate. Next, add flour and stir until fully mixed in.
- 2. Pour 2/3 of the batter into the prepared bundt pan. Mix in cocoa powder into the remaining batter and pour on top of the white batter in the pan. Run a fork through the batter, crating the swirl effect of the cake.
- 3. Place bundt pan in the oven and bake for 60 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and immediately invert onto a cooling wire. Let cool completely.
- 4. Once cake is cooled, prepare the chocolate ganache. Place chopped chocolate into a medium bowl. In a small saucepan, bring heavy cream to a boil. Pour over the chocolate and add a pinch of salt. Do not stir for 10 minutes. Once 10 minutes have elapsed, whisk mixture until smooth and creamy. Let stand for 5 minutes before pouring over the cake. Slowly cover cake with ganache and let stand for 10 minutes. The ganache will harden as it sets on the cake.
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