Chocolate Walnut Bundt Cake
ready in 1 hr 55 min.
- 0.333 cup semi-sweet chocolate (chopped)
- ¾ cup Canola oil
- 1 cup granulated sugar
- 1 fresh egg
- 2 cups all-purpose flour
- ½ cup dutch-processed cocoa powder (plus extra for dusting)
- 2 teaspoons baking soda
- 1 cup strong-brewed Coffee
- 1 cup Buttermilk
Preheat oven to 350º F. Spray Bundt pan with nonstick cooking spray and dust with cocoa powder, tapping out excess cocoa.
In a small saucepan, stirring constantly, melt 2 ounces of chocolate over low heat. Remove from heat and scrape melted chocolate into a medium bowl and cool slightly. Add the oil and sugar, whisking until smooth. Whisk in the egg.
In a separate bowl, whisk the flour, cocoa powder, and baking soda together. Add half of the dry ingredients to the chocolate mixture. Add 1/2 cup coffee and 1/2 cup buttermilk; whisk until smooth. Repeat the process with the remaining ingredients; whisking until smooth.
Pour batter into prepared pan and bake for 40 to 50 minutes, or until a cake tester inserted in the middle comes out clean. Cool in the pan on a wire rack for 10 and turn out to cool completely.
For Chocolate Ganache Glaze:
In a small saucepan set over medium-high heat, bring the cream to a boil. In a heatproof bowl, combine the chocolate, corn syrup and butter. Pour the hot cream over the chocolate mixture and let stand for about 5 minutes, or until melted. Whisk mixture until smooth and creamy.
Drizzle ganache over cooled cake and sprinkle with chopped walnuts. Let cake stand until glaze sets, about 30 minutes. Serve.