Espresso & Dark Chocolate Bundt's with A Grand Marnier Ganache

Combining, Chocolate, coffee and liqueur has to me one of my favourites. These individual heavenly bundt's have won my heart. They are a perfect way to celebrate love day with that special someone. I love to serve with lots of ganache and cocoa but they also pair beautifully with Vanilla Bean ice cream or whipping cream.

Sending all of you love and may your day consist of these decadent bundt's!❤️xo

Ingredients:

3/4 cup unsalted butter, at room temperature 

1 1/4 cup sugar

1 tbsp water, room temperature

2 tsp insta espresso powder

3 large eggs, at room temperature, beaten

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 tsp baking powder

pinch of salt

1/2 cup buttermilk, at room temperature

 

Dark Chocolate Grand Marnier Gamach

8 oz of quality dark chocolate, roughly chopped

1/2 cup whipping cream

2 tbsp orange liquor (Grand Marnier)

Preparation:

Preheat oven to 350 F and position rack in the centre of your oven. Butter 6 1cup bundt molds and place on baking sheet.

In a large bowl of a stand up mixer or with a hand held electric mixer, beat butter and sugar over medium -high until creamy and white in colour, 4-5 minutes. 

In a small bowl, stir water with espresso powder to dissolve and set aside. Beat in eggs into butter mixture 1 tbsp at a time until well incorporated. 

With a fine mesh strainer, sift flour, cocoa, baking powder and salt in a small bowl and stir to blend.

With the mixer running, add flour and buttermilk alternating until done ensuring you end with the flour. Scrape down sides of bowl to incorporate all the batter.

Divide batter evenly amongst the prepared bundt molds. 

Bake for 18-20 minutes until firm to the touch and a toothpick inserted comes out clear. Be careful not to over bake as they will dry out.

Let cool for a few minutes, remove from molds and let stand on rack. Drizzle with chocolate ganache and sprinkle with cocoa.

 

To make ganache,

Place chocolate in a medium bowl.

In a small saucepan over medium heat, add cream and bring to a slight simmer. Pour hot cream over chocolate and stir until melted and chocolatey. Stir in grand mariner and let stand until cool and slightly thicken but still pourable.  

SERVINGS 6 | PREP & COOK TIME 1hour 

Copyright © 2016 Irene Matys.

All Rights Reserved.

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