Chocolate Drip Bundt Cake with Berries & Candy
A stunning and easy chocolate drip bundt cake lavishly draped with ganache, fresh berries, and colorful candies, perfect for celebrations and any occasion.
Servings 12 servings
Calories 350kcal
Ingredients
For the Cake
- 200 g all-purpose flour Sift for a lighter crumb.
- 60 g cocoa powder Use Dutch process for richer color and flavor.
- 1.5 tsp baking powder Check freshness.
- 0.5 tsp baking soda Check freshness.
- 1 pinch salt Enhances chocolate flavor.
- 200 g sugar You can use half brown sugar for more depth.
- 2 large eggs Room temperature is best.
- 120 ml vegetable oil Or use melted butter for added richness.
- 200 ml buttermilk Can substitute with milk + 1 tsp vinegar.
- 1 tsp vanilla extract Adds warmth and aroma.
For the Ganache
- 150 g dark chocolate Use real chocolate bars, chopped for best results.
- 150 g white chocolate Use real chocolate bars, chopped for best results.
- 120 ml heavy cream For each chocolate type.
For Toppings
- 200 g fresh raspberries Adds tart, juicy brightness.
- 200 g fresh blackberries Adds tart, juicy brightness.
- 100 g candy-coated chocolates M&M's or similar.
- 100 g chocolate cookies Chopped for texture.
- 10 leaves mint leaves For freshness and garnish.
Instructions
Bake the Bundt Cake
- Preheat your oven to 175°C (350°F) and grease your bundt pan thoroughly.
- In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
- In another bowl, whisk eggs and sugar until light and fluffy, then add oil, buttermilk, and vanilla; mix until just combined.
- Gently combine the wet and dry mixtures until lump-free.
- Pour batter into the pan and bake for 35–40 minutes until a toothpick comes out clean.
- Let the cake cool completely before decorating.
Prepare Chocolate Ganache
- Heat heavy cream until hot but do not boil, then pour over chopped chocolate in two bowls (one for dark, one for white).
- Let sit for a minute before stirring until glossy and smooth. Allow to cool slightly so it thickens but can still drip.
Decorate the Cake
- Place the cooled cake on a platter.
- Pour dark chocolate ganache over the cake, letting it drip down the sides.
- Repeat with white chocolate ganache.
- Top with berries, scatter candy, press in cookie chunks, and garnish with mint leaves.
Notes
For best results, decorate right before serving. Store at room temperature for up to 2 days or refrigerate for up to a week. Wrap and freeze individual slices without ganache if desired.
