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Half-and-Half Chocolate Bundt Cake Recipe

Half-and-Half Chocolate Bundt Cake Recipe
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★★★★★

4.7 from 16 reviews

This Half-and-Half Chocolate Bundt Cake perfectly balances rich, fudgy chocolate cake with two distinct luscious toppings: a silky chocolate ganache on one half and a creamy white brigadeiro topping on the other. Finished with chocolate sprinkles and baked to moist perfection, this bundt cake is an impressive yet easy dessert that’s perfect for celebrations or cozy evenings.

Ingredients

Scale

For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk (or milk mixed with 1 tablespoon lemon juice)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot water or hot coffee

For the Chocolate Ganache Topping (Half):

  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon unsalted butter

For the White Brigadeiro Topping (Other Half):

  • 1/2 cup sweetened condensed milk
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon heavy cream (optional, for pouring consistency)

For Decoration:

  • Chocolate sprinkles (split into two portions)

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Generously grease and flour a standard bundt cake pan to ensure easy release. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until fully combined. In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract. Add the wet ingredients to the dry mixture and stir just until combined to avoid overmixing. Slowly incorporate the hot water or coffee, stirring carefully until you get a smooth, thin batter. Pour the batter evenly into the prepared bundt pan. Bake for 30-35 minutes or until a wooden skewer inserted into the center comes out with moist crumbs. Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
  2. Make the Chocolate Ganache: Place the semi-sweet chocolate chips in a small heatproof bowl. In a small saucepan, heat the heavy cream and butter over medium heat until the butter melts and the cream is hot but not boiling. Pour the hot cream mixture over the chocolate chips and let it sit undisturbed for 5 minutes. Whisk until smooth and glossy. Set aside to cool slightly until the ganache thickens but remains pourable.
  3. Make the White Brigadeiro Topping: In a small non-stick saucepan, combine sweetened condensed milk, butter, and vanilla extract. Cook over medium-low heat, stirring constantly to avoid burning, until the mixture thickens slightly, about 5-7 minutes. Remove from heat and stir in the optional heavy cream to achieve a thinner, more pourable glaze if desired. Set aside to cool slightly.
  4. Assemble and Decorate: Place the fully cooled cake on a serving plate. Visually divide the top surface of the cake into two halves. Pour the chocolate ganache over one half, allowing it to drip down the sides naturally. Immediately pour the white brigadeiro topping over the other half, letting it drip as well. Quickly sprinkle chocolate sprinkles over the entire top surface while the toppings are still wet for adherence and decorative effect. Serve the cake immediately or store it in the refrigerator for later enjoyment.

Notes

  • Using hot coffee instead of water in the cake batter enhances the chocolate flavor deeply.
  • Make sure the cake is completely cool before applying toppings to prevent melting and mixing.
  • The optional heavy cream in the brigadeiro topping helps make it less thick and easier to pour.
  • Store leftovers refrigerated in an airtight container for up to 4 days.
  • Bring refrigerated cake back to room temperature before serving for best texture and flavor.

Nutrition

Keywords: two-flavor cake, chocolate and white chocolate, bundt cake, brigadeiro frosting, cake recipe, homemade, dessert, halfandhalf

Find it online: https://maicook.com/half-and-half-chocolate-bundt-cake-recipe/