Chocolate Fudge Bundt Cake

This moist, dense fudge cake has a fine texture, similar to a pound cake. With a rich ganache layer on top, it’s perfect for anyone who loves chocolate.

Baked in the 75th Anniversary Braided Bundt® Pan. With a 12-cup capacity, this pan is perfect for full-size Bundt recipes.

Chocolate Fudge Bundt Cake Recipe

Cake

• 1 cup (227g) brewed coffee

• 16 tablespoons (227g) unsalted butter, at room temperature

• 3/4 cup (64g) unsweetened cocoa, Dutch-process or natural

• 2 cups (397g) granulated sugar

• 3/4 teaspoon baking powder

• 1/4 teaspoon baking soda

• 3/4 teaspoon table salt

• 2 cups (240g) all-purpose Flour

• 2 teaspoons pure vanilla Extract

• 2 large eggs, at room temperature

• 1/2 cup (113g) sour cream, full-fat, at room temperature

Icing

• 2/3 cup (113g) semisweet chocolate chips, chopped

• 1/4 cup (57g) heavy cream or whipping cream

Instructions

1. Preheat the oven to 350°F.

2. To make the cake: Place the coffee, butter, and cocoa in a small saucepan or microwave-safe bowl. Heat and stir until the butter melts. Remove from the heat, and whisk until smooth. Let the mixture cool for 10 minutes.

3. While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and flour into a mixing bowl and whisk to combine.

4. Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until thoroughly combined. Scrape the bottom and sides of the bowl, and mix again to incorporate any residue.

5. In a separate bowl, whisk together the vanilla, eggs, and sour cream. Mix into the chocolate batter, stirring until thoroughly combined.

6. Thoroughly grease a 10- to 12-cup Bundt pan, preferably non-stick. I use Baker’s Joy pan spray as Nordic Ware recommends it for their pans. Pour the batter into the prepared pan. Bake the cake for 50 to 55 minutes, until a long toothpick or skewer inserted into the center comes out clean. Note: a pan with a dark interior will bake the cake more quickly; start checking at about 40 minutes.

7. Remove the cake from the oven, wait 5 minutes, and turn the pan over onto a cooling rack. After 5 more minutes, lift the pan off the cake. Let the cake cool completely before icing.

8. To make the icing: Combine the chocolate and cream in a microwave-safe bowl, or in a saucepan set over medium heat. Heat until the cream starts to bubble around the edges.

9. Remove from the heat, and stir until the chocolate melts and the mixture is smooth. Spoon the icing over the top of the cake, letting it drip down the sides.

10. Store any leftover cake at room temperature, well wrapped, for several days. Freeze for longer storage.