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Red Velvet Bundt Cake with Kahlua Ganache

Red Velvet Bundt Cake with Kahlua Ganache
 
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Nutrition Information
  • Serves: 20 servings
  • Serving Size: 1/20th Slice
  • Calories: 320
  • Fat: 20 g
  • Saturated Fat: 4.5 g
  • Carbohydrates: 32 g
  • Protein: 3 g
  • Cholesterol: 30 mg
Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Happy Valentine's Day! Remember, everything in moderation!
Ingredients
Cake
  • 1¼ cups canola oil
  • 1 cup buttermilk
  • 2 eggs
  • 1-2 tablespoons red food color
  • 1 teaspoon white vinegar
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • 1¾ cups granulated sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 tablespoons dutch process cocoa powder
  • Sweetened Coconut flakes to sprinkle on top
  • Valentine Sprinkles
Ganache
  • 5 ounces dark chocolate, finely chopped
  • ½ cup heavy cream
  • 1 tablespoon unsalted butter
  • ½ tablespoon Kahlua
Instructions
Cake
  1. Preheat oven to 350 degrees. Grease and flour bundt cake pan; set aside.
  2. In mixer bowl - beat together oil, buttermilk, eggs, food color, vinegar & vanilla. Add in flour, sugar, salt, baking soda & cocoa. Beat on medium until fully combined.
  3. Pour batter into prepared pan & bake 45-60 minutes or until toothpick test is clean.
  4. Allow to cool on wire rack before removing from pan.
  5. Once cool- invert onto plate & prepare ganache.
Ganache
  1. Place all ingredients in medium saucepan & heat on medium.
  2. Whisk to combine ingredients until it is all completely melted & combined to a thick silky consistency. DO NOT allow to boil.
  3. Remove from heat & immediately drizzle over cake. Top with sprinkles & coconut, if desired.

 

2018-02-14T10:17:50+00:00

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