Our chocolate fudge bundt cake recipe is the moistest and most decadent you’ll ever taste, topped with a velvety chocolate ganache glaze. This cake is the perfect way to welcome the autumn season, which will warm your home with its chocolatey goodness.
What is a Bundt cake?
A Bundt cake is a type of cake baked in a special pan with a hollow center and decorative ridges or patterns on the sides. The name “Bundt” comes from the German word “Bund”, which means “a gathering” or “a group”, reflecting the shape of this cake.
Bundt cakes are a type of cake that can be made from a variety of batters, including pound cake, sponge cake, chocolate cake and more. They are known for their dense and moist texture and often have a simple glaze or frosting drizzled over the top to enhance their flavor.
What makes a Bundt cake different from a normal cake?
Bundt cakes are different from other types of cakes in their shape, texture and appearance. The distinctive ring or fluted shape of a Bundt cake comes from the design of the Bundt pan. This shape allows for even baking and creates an attractive presentation when the cake is turned out onto a serving platter. The texture of most Bundt cakes is denser and moister than some other cake types. This is because the shape of the Bundt pan promotes even distribution of heat, which can result in a more consistent texture throughout the cake.
Do Bundt cakes take longer to bake?
Bundt cakes take longer to bake than some other types of cakes. This is because of the pan’s shape and its central tube or hole, which can affect baking time. It may take a bit longer for the heat to penetrate the center of the cake and for the cake to bake evenly.
What is the best chocolate for a chocolate Bundt cake?
When choosing the best chocolate for your Bundt cake, consider the cocoa content and sweetness levels. Dark chocolate with higher cocoa content (70% cocoa or higher) will generally result in a better-tasting cake that will not overpower the sweetness of the cake itself.
Tips for preparing a chocolate Bundt cake at home
Choose the right pan
When baking a Bundt cake, choose a high-quality pan with a non-stick coating. Grease and flour the pan or use a baking spray with flour to ensure easy release after baking. There’s nothing worse than cracked Bundt cake, so take the time to ensure an easy release by preparing the pan properly.
Tap to remove air bubbles
After you pour the batter into the Bundt pan, tap it gently on the countertop to remove air bubbles (this may be familiar to some of you who have molded your own chocolate since tapping is also necessary to remove air bubbles from chocolate). Then, rotate the pan to ensure that all of the batter is evenly distributed.
Avoid overmixing the batter
Overmixing can result in a dense and thick cake. Mix the batter just until the ingredients are blended together.
Chocolate fudge Bundt cake
Ingredients
- 1 cup of coffee
- 1 cup butter
- 3/4 cup cocoa powder
- 2 cups sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons vanilla extract
- 2 eggs
- 1/2 cup greek yogurt
Chocolate glaze ganache:
- 2/3 cup dark chocolate (70% cocoa), chopped
- 1/2 cup heavy cream
Method
- Preheat oven to 350°F .
- To prevent your Bundt cake from sticking to the pan, generously butter the inside of the pan and coat with flour.
- Add the coffee, butter and cocoa to a large mixing bowl. Microwave until the butter is melted, then whisk until smooth. Set aside for 10 minutes so that the mixture can cool.
- While the chocolate mix is cooling, sift together the sugar, baking powder, baking soda, salt and flour.
- Add the cooled, wet ingredients to the bowl of dry ingredients and mix until well combined.
- Combine the vanilla, eggs, and greek yogurt in a separate bowl. Mix it into the chocolate batter, stirring until thoroughly combined.
- Pour the batter into the prepared Bundt pans. Tap to remove air bubbles and evenly distribute the batter in the pan.
- Bake the cake for 50-55 minutes, until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and wait 5 minutes. Invert the pan onto a cooling rack, and wait another 5 minutes. Remove the pan, and let the cake cool completely before glazing.
- While the cake is cooling, make the ganache glaze by combining the chocolate and cream in a saucepan over medium heat until it just begins to simmer. Remove from heat immediately.
- Combine the warm cream and chocolate. Let it sit for three minutes, then stir until smooth and shiny.
- When the Bundt cake has cooled, transfer it to a serving plate or cake stand and drizzle the icing over the top of the cake, allowing it to run down the sides.
Enjoy!
We hope you enjoyed this recipe. For more great recipes, check out the rest of our CocoTerra blog.
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