Devil’s Food Bundt Cake with Chocolate Espresso Ganache – Eat More Chocolate Eat More Chocolate

Ingredients

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