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A delicious plate of Red Velvet Bundt Cake with Kahlua Ganache

Red Velvet Bundt Cake with Kahlua Ganache

This Red Velvet Bundt Cake is a delightful treat, topped with a rich Kahlua ganache, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 300 ml vegetable oil
  • 240 ml buttermilk
  • 2 units eggs
  • 2 tbsp red food color
  • 2 tsp vanilla extract
  • 1 tsp white vinegar
  • 320 g all-purpose flour
  • 350 g granulated sugar
  • 2 tbsp dutch process cocoa powder not regular cocoa powder
  • 1 tsp baking soda
  • 0.75 tsp salt
  • g Sweetened Coconut to sprinkle on top
  • g Valentine Sprinkles
Ganache
  • 255 g dark chocolate finely chopped
  • 240 ml heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp Kahlua

Equipment

  • Bundt Pan

Method
 

  1. Preheat the oven to 350 degrees.
  2. Spray bundt pan with Bakers Joy or heavily grease and dust with cocoa powder.
  3. In the mixer bowl, beat together oil, buttermilk, eggs, food color, vanilla, and vinegar.
  4. Add in flour, sugar, cocoa, baking soda, and salt. Beat on medium until fully combined.
  5. Pour the batter into the prepared pan and bake for 45-60 minutes or until the toothpick test is clean.
  6. Allow to cool on a wire rack before removing from the pan. Once cool, invert onto a serving plate.
  7. Place chocolate, heavy cream, butter, and Kahlua in a medium-sized saucepan and cook over medium heat.
  8. Whisk to combine ingredients until it is all completely melted and combined into a thick silky consistency. DO NOT allow to boil.
  9. Remove from heat and immediately drizzle the ganache over the cake. Top with sprinkles and coconut if desired.

Notes

For the best results, ensure your ingredients are at room temperature before starting. The cake pairs wonderfully with a scoop of vanilla ice cream.