Description
Mount Doom Black Chocolate Cake is a decadent and richly flavored chocolate bundt cake made with black cocoa powder and enhanced with strong coffee and sour cream for moistness. Finished with a vibrant white chocolate ganache infused with red food coloring, this dramatic cake is perfect for special occasions or fans of intense chocolate desserts.
Ingredients
Scale
Chocolate Cake
- ½ cup black cocoa powder
- ½ cup hot, strong coffee
- ½ cup sour cream
- 1 cup butter, softened
- 1 ¾ cups sugar
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
- 3 eggs
- 2½ cups + 1 tbsp all-purpose flour, divided
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips
White Chocolate Ganache
- 8 oz white chocolate
- ½ cup heavy cream
- 1 tbsp corn syrup
- 2 tsp red gel food colouring
Instructions
- Prepare the cocoa mixture: Preheat the oven to 350℉. Sift black cocoa powder into a mixing bowl, add hot, strong coffee and whisk together. Stir in sour cream until smooth. Allow to cool before using.
- Cream butter and sugar: In a stand mixer fitted with a paddle attachment, beat softened butter and sugar on low for 1 minute, then on medium-high for 2 to 3 minutes until light and fluffy. Scrape down the bowl sides as needed.
- Add wet ingredients: Lower mixer speed and add vanilla extract, vegetable oil, and one egg. Mix until fully incorporated, scraping sides if necessary. Add remaining eggs one at a time, mixing thoroughly after each addition.
- Combine dry ingredients: In a separate bowl, whisk together 2½ cups flour, baking powder, baking soda, and salt until lump-free. Toss chocolate chips with remaining 1 tablespoon of flour to prevent sinking.
- Mix batter: Add one third of dry flour mixture to the mixer on low speed and mix until mostly combined. Add half of the cooled cocoa mixture and mix again. Scrape sides, repeat with another third of flour and remaining cocoa mixture, then add the last flour portion and mix until just combined. Fold in chocolate chips gently.
- Bake the cake: Spray a 12-cup Bundt pan with non-stick spray. Transfer batter evenly into the pan and smooth the top. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
- Cool the cake: Remove from oven, cool in pan for 5 to 10 minutes, then invert onto a serving platter and cool completely before glazing.
- Make the ganache: Chop white chocolate and place in a bowl. In a small saucepan, combine heavy cream, corn syrup, and red gel food coloring over medium-high heat. Bring to a boil, then immediately pour over white chocolate. Let sit for 5 minutes, then whisk until smooth. Cool ganache completely; it will thicken as it chills.
- Glaze the cake: Pour the cooled ganache slowly over the cooled cake, allowing it to drip decoratively down the sides. Serve immediately or refrigerate to set the ganache.
Notes
- Make sure the cocoa mixture cools before adding to prevent curdling the batter.
- Tossing chocolate chips with flour prevents them from sinking during baking.
- The ganache thickens when cooled and can be refrigerated for easier pouring.
- Use strong coffee to enhance the chocolate flavor but avoid overpowering the cake.
- Let the cake cool completely to avoid melting the ganache prematurely.
Nutrition
- Serving Size: 1 slice (Approx. 1/12 of cake)
- Calories: 430 kcal
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
