Stop what you are doing and go make this cake because, well, I can't stop eating this cake sitting on my counter and no matter how many times I cover it up with a cake cover I open it back up and sneak another bite. Seriously. First thing I did when I woke up this morning? Not brush my teeth! Instead I covered my teeth with this delicious, rich, cinnamon-chocolate ganache. Real cute, Ariel.
October is one of those months where you just want to cuddle up on the couch, take the air conditioner out of your window (NY, you feel me?!), and indulge in a little dessert now that bikini season is out of sight.
As Halloween approaches I am feeling moody. Moody in the best sense possible. Like I wanted to make a dark and deep cake with ominous and deeply rich tones. None of that bright and fruity (different kind of delicious) nonsense this week! Time to get dark and spooky ghoul-friends. Bad dad joke alert!
But seriously, I love Halloween. And chocolate. Chocolate might be the best part of Halloween as far as I am concerned. That or the costumes. Next year I am going to make a costume out of chocolate and put my two loves together. On second thought that might be a terribly messy idea but I need you to understand how much I love chocolate, okay?!? Once you take a bite of this moist and cinnamon spiked cake you will fall in love with chocolate again too.
Did I mention this bundt is easy to make? One bowl batter easy. One bowl ganache easy. Seriously minimal dishes easy. Like Ina Garten says "How easy is that?" I'll stop saying easy now because it's weirding me out. You've got the idea. Now turn on your favorite Halloween movie and mix up a little treat.
Classic Chocolate Cake
- 1 3/4 all purpose flour
- 2 cups granulated sugar
- 3/4 cup good-quality cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup buttermilk (or whole milk with a dash of lemon juice)
- 1 cup strong coffee
- 1/2 cup canola oil
- 1 tablespoon vanilla extract
Preheat oven to 350°F.
Sift flour, sugar, cocoa, baking soda, and baking powder into a large mixing bowl or stand mixer. Stir together at a low speed. Add in buttermilk, coffee, and oil at a lowspeed. Gradually beat in eggs and vanilla extract. Scrape down the sides of your bowl and beat for one or two minutes more. All in one bowl! Isn't that great?!
Grease your bundt pan liberally with spray oil or butter and flour. Make sure all crevices are coated so the cake will slide out beautifully. Pour batter into bundt pan and bake at 350 for 35 to 40 min. Remove cake from oven when a toothpick slides out clean and let cool for at least 30 minutes. Then prepare your ganache!
Cinnamon Chocolate Ganache
- 6 oz bittersweet dark chocolate, coarsely chopped
- 1/2 cup heavy cream
- 1 teaspoon cinnamon
In a double boiler, gently warm cream and chocolate together stirring slowly until chocolate melts. The more you stir the ganache over this low heat the more shiny it will appear. When all the chocolate is melted, remove the bowl from the heat and add in cinnamon. Pour warm ganache over the top of your bundt cake. Serve warm or store in cake keeper for up to 5 days. (It's also delicious chilled!)