Step 1
Preheat oven to 350° Fahrenheit.
Step 2
In a large bowl, combine Domino® Golden Sugar and sift in dark cocoa powder. Mix to combine well. Add flour, baking soda, baking powder, and salt. Whisk together well.
Step 3
In another large bowl, combine Domino® Light Brown Sugar, vegetable oil, melted butter, eggs, and buttermilk. Mix well.
Step 4
Pour the wet ingredients into the dry. Mix until just combined.
Step 5
Add the slightly cooled espresso or strong coffee and mix until just combined.
Step 6
Spray mini bundt pan generously with nonstick cooking spray and gently brush excess oil off with a brush.
Step 7
Fill each cavity 2/3 of the way with the cake batter.
Step 8
Bake for 16-18 minutes, until a skewer inserted comes out clean.
Step 9
Let cakes cool in the pan for 10 minutes (no longer than this!)
Step 10
Flip cakes over onto a cooling rack and let cool completely.
Step 1
When the cakes are cooled, start making the ganache.
Step 2
Place finely chopped chocolate into a heat proof bowl.
Step 3
In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Do not let it come to a boil or it may separate or burn the chocolate.
Step 4
Pour the cream over the chocolate and let sit for 3 minutes.
Step 5
Mix the chocolate mixture gently to combine well.
Step 1
Spoon ganache over the tops of the cakes and let it drip down the sides.
Step 2
Top with desired amount of chopped hazelnuts and pistachios.
Step 3
Let ganache set and enjoy!
1. If you don’t have espresso, you can replace this ingredient with ½ cup of strongly brewed coffee or even instant coffee.
2. To make sure cakes don’t stick to bundt pan, it is highly necessary to use a pan that is not scratched up. A well maintained pan will release cakes more easily.
3. Non-stick cooking spray is my go-to option for getting the cakes to release with ease. After spraying each cavity generously, brush off the excess oil before filling.
