Devil’s Food Bundt Cake with Chocolate Espresso Ganache
INGREDIENTS
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4 ounces unsweetened chocolate, chopped
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¼ cup Dutch-processed cocoa
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1 ¼ cups boiling water
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¾ cup all-purpose flour
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¾ cup cake flour
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1 teaspoon baking soda
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½ teaspoon salt
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16 tablespoons unsalted butter, 2 sticks, softened to room temperature
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1 ½ cups light brown sugar
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3 eggs, at room temperature
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½ cup greek yogurt
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1 ½ teaspoons vanilla extract
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for espresso chocolate ganache
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4 tablespoons butter
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8 ounces semi-sweet chocolate
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¼ cup brewed coffee, at room temperature
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2 teaspoons instant espresso
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⅓ cup powdered sugar
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1 teaspoon vanilla
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