Chocolate Ganache Bundt Cake With Fresh Berries
A delightful chocolate ganache bundt cake topped with fresh berries, perfect for summer celebrations.
Servings 8 servings
Calories 350kcal
Ingredients
For the Cake
- 200 g all-purpose flour Fluff and spoon into the cup for a light, tender crumb.
- 150 g sugar Regular granulated sugar works best.
- 120 g unsalted butter, softened Leave butter out for an hour before use.
- 2 large eggs Use room temperature eggs for better blending.
- 120 ml whole milk Can substitute with plant-based milk if needed.
- 1 tsp vanilla extract Use real vanilla for best flavor.
- 1.5 tsp baking powder Along with a pinch of salt for balance.
- 150 g dark chocolate, chopped Aim for 60–70% cacao for smooth ganache.
- 150 ml heavy cream This will make the ganache glossy.
For Topping
- to taste fresh strawberries, raspberries, currants, and blackberries Use the freshest, ripest berries available.
- to taste whipped cream or mascarpone cream Both options work beautifully.
- to taste sugared berries and fresh mint leaves Optional but adds freshness.
- to dust powdered sugar For decoration.
- optional edible flowers For garnish, adds aesthetic appeal.
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and generously grease your bundt pan.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract. Then, alternate adding the flour mixture (mixed with baking powder and salt) with the milk, starting and ending with the flour.
Baking
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Making Ganache
- Heat the heavy cream in a saucepan until just simmering. Pour over the chopped chocolate and let it sit for 2 minutes.
- Stir the mixture until it becomes glossy and smooth, then allow to cool until thickened but still pourable.
Decorating & Serving
- Once the cake is cool, pour the ganache over the top, letting it drip down the sides.
- Top with whipped cream, fresh berries, mint leaves, and a dusting of powdered sugar. Add edible flowers if desired.
Notes
For the best flavor, chill the cake before serving. This chocolate ganache bundt cake can be made ahead and frozen without the toppings.
