Dark Velvet Bundt Cake with White Chocolate Ganache
 
 
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Ingredients
  • 1 1⁄4 cups vegetable oil
  • ¾ cup buttermilk
  • ¼ cup espresso or coffee, cooled
  • 2 eggs
  • 1 tablespoon red food coloring, (I use organic from Whole Foods)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla
  • 2 1⁄2 cups all-purpose flour
  • 1 3⁄4 cups sugar
  • 1 teaspoon baking soda
  • 3⁄4 teaspoon salt
  • 1 1⁄2 tablespoons cocoa powder
  • 1 3.5 oz package Hersheys Instant Chocolate Pudding
  • White Chocolate Ganache Recipe for Drizzle - See below
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease and flour bundt pan.
  3. In stand mixer combine oil, buttermilk, espresso (or coffee), eggs, food coloring, vinegar and vanilla.
  4. Mix at medium speed until well blended.
  5. In a separate bowl, sift together dry ingredients. Gradually add to wet ingredients (slowly so they don't explode in your face). Beat until smooth (about 2 minutes on medium high speed).
  6. Pour into prepared pan. Bake 45-50 minutes or until toothpick comes out clean. Cool on rack for 15 minutes, then turn out onto cake plate to finish cooling.
  7. Prepare ganache recipe below and drizzle on cooled cake.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2017/02/22/dark-velvet-bundt-cake-with-white-chocolate-ganache/