Take a stab at this devilishly rich and ornate chocolate Bundt cake with a blood red chocolate center.
For devil’s food Bundt:
1 1/4 cups dark cocoa powder
1 cup boiling water
1 cup sour cream
1 1/2 cups butter, softened
2 cups sugar
1 tablespoon vanilla
1 teaspoon espresso powder
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chocolate chips
For the white chocolate ganache:
1 1/2 cups heavy cream
3 cups white chocolate chips
Red food coloring
For the dark chocolate ganache and decoration:
1 cup heavy cream
1 1/2 cups dark chocolate chips
White chocolate, melted
Let's get Cooking...
For the devil’s food Bundt: Preheat oven to 325 degrees. Grease a Bundt pan and set aside.
In a small heatproof pitcher, mix the cocoa powder and boiling water. When cocoa has dissolved, stir in the sour cream and set aside.
In the bowl of a stand mixer, beat butter and sugar until pale and fluffy. Beat in eggs one at a time then add vanilla and espresso powder.
Add in one-third of the flour, the baking powder, baking soda and salt, and mix on low speed. Pour in half of the cocoa mixture and mix until just incorporated. Add another third of the flour and mix on low. Pour in the remaining cocoa mixture, and when incorporated add the final third of flour. When mixture has just come together, fold in chocolate chips.
Bake Bundt for 1 hour or until a cake tester comes out clean. Set aside to cool for 10 minutes then invert onto a wire rack to cool completely.
For the white chocolate ganache: Heat the heavy cream and pour it over the white chocolate chips in a large, heatproof bowl. Allow mixture to sit for 5 minutes, then mix well until all chocolate is melted. Add red food coloring.
Place the Bundt cake on a serving platter. Fill with the red ganache almost to the top of the Bundt. Set aside.
For the Dark Chocolate Ganache and assembly: Heat the heavy cream and pour it over the dark chocolate chips in a large, heatproof bowl. Allow mixture to sit for 5 minutes, then mix well until all chocolate is melted.
Place the stroopwafel on the surface of the red ganache. Pour over the dark chocolate ganache, allowing it to cascade down the sides. Allow the ganache to set for a few minutes, then pipe a spiderweb pattern onto the cake with white chocolate. Serve immediately.