So I am a wee bit embarrassed to even submit this recipe for my second #BundtBakers post. I mean, if you look at the pictures of this cake, you can’t even clearly discern that this dark chocolaty dessert was even in fact baked in a Bundt pan. And you know why? It’s because I suck. I suck more than having to go to work on a Monday morning wearing closed toed shoes in the middle of summer, because there is never enough time to give myself a proper pedicure. That’s right. I suck. I suck. I suck. Which is really quite depressing considering how wonderfully gorgeous my first #BundtBakers post was.
I always fail to remember to take a picture of the outcome of my hours of kitchen slavery, but only when those objects of intense labor are taken elsewhere. That’s right, if I show up at your house with some labor of love that I am proud of, chances are I forgot to document its loveliness. That’s how I roll. I can spend hours capturing images of a last-minute salad, yet another batch of mac and cheese, or even another batch of grilled or oven sugar candy-coated bacon, but if it’s a dessert that was meant to be taken somewhere for a special occasion, there are no pictures to show of its existence in the universe. Kind of reminds me of my baby and early childhood pictures. Oh that’s right, there aren’t very many of them. My bad. The second child always gets forgotten. This cake however will last in your memories forever.
I don’t like chocolate cake. Yes, I just said that. I DO NOT LIKE CHOCOLATE CAKE. However, this cake I fell in love with, along with several other people who also commented on how they didn’t usually like it as well. You know what that tells me? It tells me that this is a cake worth baking, this is indeed a cake worth sharing, and that hopefully this is also a cake that demands to be photographed before everyone digs into it. If you do make, share, and indulge, please, oh please share a picture, because I totally suck at that sort of thing.
Ingredients:
Cake:
- 1 Cup Irish Butter
- 1 Cup Water
- 1/3 Cup Cocoa
- 1 Teaspoon Fleur de Sel
- 1/2 Teaspoon Instant Espresso Coffee
- 2 Cups All-Purpose Flour
- 1 3/4 Cup Granulated Sugar
- 2 Teaspoons Baking Soda
- 2 Eggs
- 1 Tablespoon Vanilla Extract
- 1 Teaspoon Chocolate Extract
- 1/2 Cup Sour Cream
- 1/2 Cup Rainbow Sprinkles
- 1 Cup Semi-Sweet Miniature Chocolate Chips
- 1 Tablespoon All-Purpose Flour
Ganache:
- 1 Cup Heavy Whipping Cream
- 1 Cup Semi-Sweet Chocolate Chips
- Pinch of Salt
Decoration:
- Rainbow Sprinkles
Directions:
Cake:
- Preheat oven to 350 degrees.
- Butter and flour a Bundt cake pan; set aside.
- Over medium heat, combine the butter, water, cocoa, fleur de del, and espresso. Cook until the butter is completely melted; set aside.
- In a large mixing bowl, whisk together the flour, sugar, and baking soda.
- Slowly whisk the cocoa mixture into the flour.
- Whisk in the eggs one at a time, followed by the extracts, and then the sour cream.
- In a small bowl, combine the 1-tablespoon of flour with the sprinkles and chocolate chips.
- Fold the flour-coated sprinkles and chocolate chips into the cake batter with a silicone spatula.
- Pour the cake batter into the prepared Bundt pan, and then bake for 40 to 45 minutes, or until a knife comes out clean.
- Allow the cake to rest for 15 minutes, before removing it from the pan.
- Cool the cake completely before coating in ganache.
Ganache:
- Cook the heavy whipping cream for 3 to 5 minutes over medium heat, or until warm but not bubbling.
- Whisk in the chocolate chips and a pinch of salt, until the mixture is completely smooth.
Decoration:
- Allow the ganache to sit for 5 minutes, before pouring or drizzling it over the cooled cake, and then topping the Bundt cake with additional sprinkles.
Suggestions:
- You may choose to substitute normal unsalted butter for the Irish butter called for in this recipe, but I wouldn’t do it. The Irish butter gives this cake a luxurious richness that cannot be achieved without it.
- Even if you are not a chocolate cake fan, you are going to totally fall in love with this cake. Trust me.
Improvements:
- Serve with whipped cream.
- Add a 1/2-cup of your favorite nuts to the cake batter, or sprinkle chopped nuts on top of the Bundt cake before serving.
Ingredients:
- 1 Cup Irish Butter
- 1 Cup Water
- 1/3 Cup Cocoa
- 1 Teaspoon Fleur de Sel
- 1/2 Teaspoon Instant Espresso Coffee
- 2 Cups All-Purpose Flour
- 1 3/4 Cup Granulated Sugar
- 2 Teaspoons Baking Soda
- 2 Eggs
- 1 Tablespoon Vanilla Extract
- 1 Teaspoon Chocolate Extract
- 1/2 Cup Sour Cream
- 1/2 Cup Rainbow Sprinkles
- 1 Cup Semi-Sweet Miniature Chocolate Chips
- 1 Tablespoon All-Purpose Flour
- 1 Cup Heavy Whipping Cream
- 1 Cup Semi-Sweet Chocolate Chips
- Pinch of Salt
- Rainbow Sprinkles
Directions:
- Preheat oven to 350 degrees.
- Butter and flour a Bundt cake pan; set aside.
- Over medium heat, combine the butter, water, cocoa, fleur de del, and espresso. Cook until the butter is completely melted; set aside.
- In a large mixing bowl, whisk together the flour, sugar, and baking soda.
- Slowly whisk the cocoa mixture into the flour.
- Whisk in the eggs one at a time, followed by the extracts, and then the sour cream.
- In a small bowl, combine the 1-tablespoon of flour with the sprinkles and chocolate chips.
- Fold the flour-coated sprinkles and chocolate chips into the cake batter with a silicone spatula.
- Pour the cake batter into the prepared Bundt pan, and then bake for 40 to 45 minutes, or until a knife comes out clean.
- Allow the cake to rest for 15 minutes, before removing it from the pan.
- Cool the cake completely before coating in ganache.
- Cook the heavy whipping cream for 3 to 5 minutes over medium heat, or until warm but not bubbling.
- Whisk in the chocolate chips and a pinch of salt, until the mixture is completely smooth.
- Allow the ganache to sit for 5 minutes, before pouring or drizzling it over the cooled cake, and then topping the Bundt cake with additional sprinkles.
Here are this month’s “Sprinkles” Bundts:
- Black Onyx Bundt Cake from Living the Gourmet
- Bourbon Walnut Pound Cake from Magnolia Days
- Bubblegum Frosted Funfetti Vanilla Bean Bundt from Baking in Pyjamas
- Bundt Cake Extra Chocolateado from la mejor manera de hacer…
- Celebration Confetti Bundt Cake from Cali’s Cuisine
- Chocolate Bundt Cake with Sprinkled Pink Glaze from la cocina de Aisha
- Chocolate Chip Cheese Cake from Tea and Scones
- Chocolate Sprinkles Sour Cream Bundt Cake from Spice Roots
- Chocolate Walnut Cake with Sprinkles from FoodJam
- Confetti Bundt Cake with Whipped Chocolate Ganache Frosting from How to Philosophize with Cake
- Crazy Coco Bundt Cake from Los Chatos Chefs
- Eggless Fingermillet Chocolate Bundts with Sprinkles from Seduce Your Tastebuds
- Eggless Vanilla Confetti Bundt Cake from SimplyVeggies
- Funfetti Bundt Cake from Liv for Cake
- Funfetti Bundt Cake from Recipes, Food & Cooking
- ‘Guild the Lily’ Bundt from Jane’s Adventures in Dinner
- Irish Butter Chocolate Sprinkle Cake with Ganache from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Jammin’ Jimmies Bundt from Noshing With The Nolands
- Nutella Bundt with Nutella Glaze from Food Lust People Love
- Oatmeal Cookie Bundt Cake with Sprinkles from The Spiced Life
- Orange Dreamscicle Confetti Cake from Our Good Life
- Pistachio Sprinkled Bundt Cake from Sew You Think You Can Cook
- Red Velvet Sprinkle Explosion Bundt Cake from Love and Confections
- Sprinkled Jelly Donut Bundt Cake from Making Miracles
- Sprinkled Triple Chocolate Zucchini Bundt Cake from Baking and Creating with Avril
- Sprinkles of Love Cake from A Day in the Life on the Farm
- Strawberry Sprinkled Bundt Cake from The Freshman Cook
- Vanilla Bundt Cake with Sprinkles from I Love Bundt Cakes
- Vanilla Mini Bundts from Passion Kneaded
- Watermelon Bundt Cake from Eat, Drink and Be Mighty
#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.
We take turns hosting each month and choosing the theme or ingredient.
Updated links for all of our past events and more information about BundtBakers can be found on our homepage.
