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Devil’s Food Bundt Cake with Chocolate Espresso Ganache

Heidi Larsen, FoodieCrush
  • minutes
  • Serves

INGREDIENTS

4 oz

unsweetened chocolate, chopped

1/4 cup

Dutch-processed cocoa

1 1/4 cups

boiling water

3/4 cup

all-purpose flour

3/4 cup

cake flour

1 tsp

baking soda

1/2 tsp

salt

16 tbsp

unsalted butter, 2 sticks, softened to room temperature

1 1/2 cups

light brown sugar

3

eggs, at room temperature

1/2 cup

greek yogurt

1 1/2 tsp

vanilla extract

4 tbsp

butter

8 oz

semi-sweet chocolate

1/4 cup

brewed coffee, at room temperature

2 tsp

instant espresso

1/3 cup

powdered sugar

1 tsp

vanilla