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Chocolate Fudge Bundt Cake Recipe

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4.1 from 8 reviews

This decadent Chocolate Fudge Bundt Cake is a rich and moist dessert perfect for chocolate lovers. Made with bittersweet chocolate, cocoa powder, and a luscious ganache glaze, it's an indulgent treat ideal for special occasions or whenever you're craving a luscious chocolate dessert.

Ingredients

Cake Batter

  • 1/2 cup (113.5 grams) hot coffee
  • 2 ounces (57 grams) chopped bittersweet chocolate, divided
  • 1 cup (198 grams) granulated sugar
  • 3/4 cup (160 grams) light brown sugar, packed
  • 1 1/4 cups (282 grams) unsalted butter, room temperature
  • 5 large eggs, room temperature
  • 1 tablespoon plus 1 teaspoon vanilla extract, divided
  • 3/4 cup (63 grams) Dutch-processed cocoa powder
  • 2 cups (240 grams) all-purpose flour
  • 2 cups (227 grams) confectioners’ sugar
  • 1 teaspoon salt

Ganache Glaze

  • 8 ounces (227 grams) chopped bittersweet chocolate
  • 3/4 cup (170 grams) heavy cream
  • 1/4 cup (78 grams) light corn syrup

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350 °F (175 °C). Grease a 12-cup metal bundt pan thoroughly to prevent sticking.
  2. Melt chocolate: Place 2 ounces (57 grams) of chopped bittersweet chocolate in a medium bowl. Pour the hot coffee over the chocolate and whisk until the chocolate is completely melted and the mixture is smooth. Allow to cool to room temperature.
  3. Make the batter: Using an electric mixer on medium-high speed, beat granulated sugar, brown sugar, and unsalted butter until the mixture is light and fluffy. Reduce the speed to low and add the eggs along with 1 tablespoon of vanilla extract; beat until combined, about 30 seconds. Add the cooled chocolate-coffee mixture and beat for an additional 30 seconds until incorporated.
  4. Add dry ingredients: Sift together Dutch-processed cocoa powder, all-purpose flour, confectioners’ sugar, and salt. Gradually beat the dry ingredient mixture into the wet ingredients until just combined, taking care not to overmix.
  5. Bake: Scrape the batter into the prepared bundt pan, smoothing the top if needed. Bake for 40 to 45 minutes, or until the edges start to pull away from the pan and a toothpick inserted near the center comes out mostly clean. Cool the cake upright on a wire rack for 1 hour.
  6. Cool and invert: After initial cooling, carefully invert the cake onto a serving plate. Allow it to cool completely to room temperature before glazing.
  7. Prepare ganache glaze: Combine heavy cream, light corn syrup, and the remaining 8 ounces (227 grams) chopped bittersweet chocolate in a small saucepan over medium heat. Stir constantly until the chocolate melts and the mixture is smooth. Remove from heat and stir in 1 teaspoon vanilla extract. Let the glaze sit for about 30 minutes to thicken slightly.
  8. Glaze the cake: Pour the ganache evenly over the cooled bundt cake, allowing it to drip down the sides. Let the glaze set before serving.

Notes

  • Ensure all ingredients, especially eggs and butter, are at room temperature for best mixing results.
  • Do not overmix the batter once dry ingredients are added to avoid a dense cake.
  • Allow the ganache glaze to thicken properly before pouring to achieve a smooth, glossy finish.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • This cake pairs wonderfully with fresh berries or a scoop of vanilla ice cream.

Find it online: https://dishcooks.com/chocolate-fudge-bundt-cake-recipe/