Ingredients

Coffee Bundt Cake

• 3 cups all-purpose flour (375 grams)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter (112 grams) softened
• ½ cup vegetable oil (120 ml) or canola
• 2 cup light brown sugar* (400 grams) packed
• 4 large eggs room temperature
• 1 cup sour cream (240 ml) room temperature
• 3 tablespoons instant coffee powder feel free to use 2 tablespoons for a less intense flavor
• 2 tablespoons hot water (30 ml)

Chocolate Ganache

• 4 ounces dark chocolate (112 grams) around 50%, or feel free to use semi-sweet`
• ½ cup heavy cream (120 ml)

Instructions

Coffee Bundt Cake

1. Preheat the oven to 350F (180C or 160C fan forced).
2. Whisk together the flour, baking powder, baking soda and salt.
3. In a very large mixing bowl, beat together the butter, brown sugar and oil until creamy (seeing sugar granules is fine).
4. Beat in the vanilla extract and eggs 1 at a time. Stop mixing when you no longer see pieces of egg in the batter.
5. Turn off the mixer and scrape down the sides and bottom of the bowl. Add in about 1/2 of the flour mixture and beat on a low speed until just combined.
6. Add the coffee grounds to the hot water int a small cup or bowl and stir. Add the coffee and sour cream to the cake batter and mix with the beater on a low speed until combined.
7. Turn off the mixer and add in the rest of the flour mixture. With a hand held whisk, whisk until smooth.
8. Brush a non-stick bundt pan with pan release/cake goop or grease and lightly dust with flour.
9. Pour the batter into the prepared pan.
10. Bake in the preheated oven for 45-55 minutes, or until an inserted toothpick comes out clean.
11. Let the cake cool in the pan for about 15 minutes, then carefully invert the pan and slide the cake out.

Chocolate Ganache

1. Chop the chocolate into very fine pieces and place in a heatproof bowl.
2. Heat the cream until almost boiling.
3. Pour the hot cream over the chopped chocolate. Let sit for 3-5 minutes, then whisk until smooth.
4. If there are still some lumps of chocolate, microwave for 30-second intervals at medium heat (not high heat, which is often the default) and whisk between each interval until smooth.

Assembly

1. If the bottom of the cake is very domed (what was the top while the cake was baking), gently saw off the rounded top using a serrated knife.
2. Place the cake on a plate or cake stand that you plan to serve it on.
3. Pour/drizzle the chocolate ganache over top, letting it drip over the sides.