Description
Mount Doom Black Chocolate Cake is a rich, decadent chocolate bundt cake made with black cocoa powder and infused with strong coffee for depth of flavor. This moist cake features chocolate chips for bursts of chocolatey goodness and is topped with a striking white chocolate ganache tinted with red gel food coloring, making it perfect for dramatic celebration occasions or any chocolate lover’s craving.
Ingredients
Scale
Cake Ingredients
- 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, chopped
- ½ cup heavy cream
- 1 tbsp corn syrup
- 2 tsp red gel food colouring
Instructions
- Preheat and prepare cocoa mixture: Preheat your oven to 350°F. Sift the black cocoa powder into a bowl, then whisk in the hot, strong coffee until smooth. Add the sour cream and whisk again until fully blended. Set aside and allow this mixture to cool before incorporating it into the cake batter.
- Cream butter and sugar: In a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on low just to combine. Then increase to medium-high speed and beat for 2-3 minutes until the mixture is light in color and fluffy.
- Add eggs and liquids: Reduce mixer speed to low. Add vanilla extract, vegetable oil, and one egg, mixing until the egg is fully incorporated. Add remaining eggs one at a time, beating each until fully combined, scraping the bowl as needed.
- Prepare dry ingredients: In a separate bowl, whisk together 2½ cups flour, baking powder, baking soda, and salt until no lumps remain. Toss the chocolate chips with the reserved 1 tablespoon of flour to prevent sinking.
- Combine batter components: On low speed, add one-third of the flour mixture to the butter mixture and mix until mostly combined. Add half the cooled cocoa mixture and mix again until mostly blended. Scrape the bowl, then add the next third of the flour and the remaining cocoa mixture, blending carefully. Add the last flour portion and mix until just combined. Fold in the floured chocolate chips until evenly distributed.
- Prepare cake pan and bake: Spray a 12-cup bundt pan with non-stick spray. Scrape the batter into the pan and smooth the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cake: Remove the bundt pan from the oven and transfer to a wire rack. Let cool for 5–10 minutes, then carefully invert the cake onto a serving plate. Allow the cake to cool completely before adding ganache.
- Make ganache: While the cake bakes, chop the white chocolate and place it in a bowl. In a small saucepan over medium-high heat, combine heavy cream, corn syrup, and red gel food coloring. Bring to a boil, then immediately pour the hot mixture over the white chocolate. Let sit for at least 5 minutes to soften, then whisk until smooth. Allow the ganache to cool completely so it thickens—refrigerate if necessary.
- Decorate cake: Once the cake is fully cooled, slowly pour the white chocolate ganache over the bundt cake, allowing it to drip decoratively down the sides. Serve immediately or refrigerate to set the ganache further. Enjoy your dramatic and delicious Mount Doom Black Chocolate Cake!
Notes
- Make sure the coffee is hot and strong to enhance the cocoa’s depth of flavor.
- Allow the cocoa mixture to cool before adding to prevent curdling the eggs in the batter.
- Flouring the chocolate chips helps them stay suspended in the batter instead of sinking.
- The ganache can be refrigerated once cooled; warm slightly before pouring if it thickens too much.
- Use a non-stick spray suitable for baking to ensure easy cake release from the bundt pan.
- For a more vivid red ganache, adjust the amount of gel food coloring to taste.
- This cake keeps well wrapped at room temperature for 2–3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
