Devil’s Food Bundt Cake with Chocolate Mint Ganache

Time: 2 hours

Music Selection: Charlie Daniels Band – The Devil Went Down To Georgia

This is a perfect dessert for chocolate lovers! It is a super easy recipe and it turns our perfect every time.

Ingredients:

1 ½ c. flour

2 tsp coffee instant dried

¾ tsp baking soda

½ tsp baking powder

¼ tsp salt

½ cup cocoa powder

½ cup hot water

1 cup brown sugar

1/3 cup oil

2 eggs

2 tsp vanilla

½ c. sour cream

Ganache:

1 cup heavy cream

9 oz. semi-sweet chocolate chips (or finely chopped)

1 Tbsp butter

¾ tsp peppermint extract

¼ tsp salt

Directions:

Preheat oven to 350 degrees.

Grease and dust 6 cup bundt pan with butter and cocoa powder (you can use flour but it may be noticeable on cake).

In a large bowl, mix the flour, baking powder, baking soda, salt, instant coffee and brown sugar.

In a separate bowl, mix the sour cream, vanilla, eggs and oil, until well mixed. With a whisk, mix these ingredients into the dry ingredients. Then mix in the hot water. Pour into bundt pan and smoothen it out so it is even. Bake for 55 minutes.

Remove from oven and let cool for 10 minutes. Then, invert cake onto cooling rack or plate. Let cool completely.

When the cake is cooled, heat up the heavy cream in a large bowl in the microwave (or pan on stove). When it is hot, mix in the chocolate chips, butter, salt and extract. Whisk until smooth. Keep whisking and let cool until it starts to thicken. Spoon or pour glaze over the cake (if it is too warm it will just pour right off the cake, so you may wan to try it with a spoon to see if it is thick enough to stay on the cake).