Double Chocolate Bundt Cake with Chocolate-Honey Ganache
Vegetable oil spray (or butter for greasing cake pan)
2 oz bittersweet chocolate, chopped
3/4 cup canola oil
1 cup sugar
1 large egg, beaten
1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup cocoa powder
1 tbsp baking soda
3/4 tsp salt
1/2 cup bittersweet chocolate chips
1 cup strong-brewed coffee
1 cup buttermilk
3 oz bittersweet chocolate, chopped
1/3 cup heavy cream
1-1/2 tsp honey
1-1/2 tsp unsalted butter
Optional toppings: toasted nuts, shredded coconut, roasted cocoa nibs, etc.
To prepare the cake: Arrange an oven rack in the lower third of the oven; preheat the oven to 350 F. Grease a 12-cup Bundt pan with butter or vegetable oil spray.
In a small saucepan, gently melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Transfer the melted chocolate to a large bowl and allow to cool slightly. Whisk in the oil and the honey until the mixture is smooth. Then whisk in the egg.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Remove three tablespoons of this mixture to a small bowl and set aside.
Being careful not to over-mix, add half of the dry ingredients to the chocolate/egg mixture. Pour in 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until just combined. Add the remaining dry ingredients and the remaining coffee and buttermilk. Again, whisk until smooth.
Add the 1/2 cup of chocolate chips to the reserved three tablespoons of the flour mixture and stir well. Pour the flour/chocolate chip mixture into the batter and stir with a spatula or wooden spoon just until incorporated.
Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center of the cake comes mostly clean (remember, if you jab a chocolate chip the toothpick will come out covered in chocolate). Let the cake cool in the bundt pan on a rack for 10 minutes and then turn it out of pan and allow it to cool completely, rounded side up.
To make the ganache glaze: In a small saucepan, heat the cream until it is steaming (stir often to keep it from scorching). In a medium bowl, combine the remaining 3 oz of chopped chocolate with the honey and butter. Pour the hot cream over the chocolate/butter/honey mixture and let stand until chocolate has melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
Place the cooled cake on a cake plate or other desired serving platter. Beginning at the tallest area of the cake, pour the glaze around the top of the cake. Pouring a little extra in some spots will encourage the glaze to spill over the sides.
Sprinkle the top of the cake with toasted nuts, coconut, cocoa nibs, etc, if desired.
Allow the glazed cake to rest for 30 minutes before serving.
Recipe slightly adapted from: The Heritage Cook