Chocolate-Filled Vanilla Bundt Cake with Ganache

1. Vanilla Bundt Cake Batter

Ingredients

• 250 g all-purpose flour

• 200 g granulated sugar

• 200 g unsalted butter (softened)

• 4 large eggs

• 180 ml whole milk

• 2 tsp vanilla extract

• 2 tsp baking powder

• 1/2 tsp salt

Instructions

1. Preheat oven to 175°C (350°F).

2. Grease and flour a Bundt cake pan well so the cake does not stick.

3. In a large bowl, beat butter and sugar for about 3–4 minutes until light and fluffy.

4. Add eggs one at a time, mixing well after each addition.

5. Add vanilla extract.

6. In another bowl mix:

   • flour

   • baking powder

   • salt

7. Add dry ingredients to the batter alternating with milk:

   • flour mixture → milk → flour mixture → milk.

8. Mix until smooth but do not overmix.

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2. Chocolate Center Filling

Ingredients

• 120 g dark chocolate (melted)

• 50 g butter

• 50 g sugar

• 1 egg

• 2 tbsp cocoa powder

• 2 tbsp flour

Instructions

1. Melt chocolate and butter together.

2. Add sugar and mix.

3. Add egg and whisk until smooth.

4. Stir in cocoa powder and flour to make a thick chocolate batter.

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3. Assemble the Cake

1. Pour half of the vanilla batter into the Bundt pan.

2. Add the chocolate filling in the center (do not touch the sides).

3. Cover with the remaining vanilla batter.

4. Bake 40–50 minutes until a toothpick inserted in the cake comes out clean.

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4. Chocolate Ganache Topping

Ingredients

• 200 g dark chocolate

• 150 ml heavy cream

• 1 tbsp butter (optional)

Instructions

1. Heat cream until hot but not boiling.

2. Pour over chopped chocolate.

3. Wait 1–2 minutes, then stir until smooth.

4. Add butter for shine.

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5. Final Decoration

1. Let the cake cool completely.

2. Remove from the Bundt pan.

3. Pour ganache over the top so it drips down the sides.

4. Decorate with:

   • chocolate chips

   • mini chocolate candies

   • chocolate shavings

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✅ Tips for perfect results

• Grease the Bundt pan very well.

• Let the cake cool 15 minutes before removing from the pan.

• Use high-quality chocolate for better flavor.

• Chill the ganache slightly before pouring for thick drips.