Fudgy Chocolate Bundt Cake That Will Wow Your Taste Buds
This Chocolate Bundt Cake is a moist, fudgy masterpiece perfect for any occasion.
Equipment
- bundt pan
- Mixing bowls
- Saucepan
- Whisk
- Electric mixer
Ingredients
For the Batter
- 1 tablespoon Cooking Spray Consider using butter for a richer flavor.
- 1 cup Unsalted Butter Use salted butter for enhanced flavor.
- 1 cup Freshly Brewed Strong Coffee Substitute with dark roast for deeper notes.
- 3/4 cup Dutch-Process Cocoa Powder Regular unsweetened cocoa can be a substitute.
- 2 cups Granulated Sugar No direct substitutes for this role.
- 2 cups All-Purpose Flour Gluten-free flour can replace it for a gluten-free option.
- 2 teaspoons Baking Soda Acts as a leavening agent.
- 1 teaspoon Baking Powder Provides extra lift.
- 1 teaspoon Kosher Salt Enhances flavor.
- 2 large Eggs Bring to room temperature.
- 1/2 cup Sour Cream Greek yogurt can be a lighter substitute.
- 2 teaspoons Pure Vanilla Extract No substitution recommended.
- 1 cup Semisweet Chocolate Chips Can use milk or dark chocolate according to preference.
For the Ganache
- 2/3 cup Heavy Cream Coconut cream can be a non-dairy substitute.
- 1/2 teaspoon Pure Vanilla Extract Optional for ganache.
- 4 oz Chocolate Bar Optional for shavings on top.
Instructions
How to Make Chocolate Bundt Cake
- Preheat your oven to 350°F (175°C) and generously grease your Bundt pan.
- In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, baking powder, and kosher salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and freshly brewed coffee. Mix until just combined, then pour into your prepared Bundt pan.
- Place the Bundt pan in the preheated oven and bake for 45-55 minutes. Allow it to cool in the pan for 10 minutes before transferring to a wire rack.
- In a saucepan, heat the heavy cream until just simmering, pour it over the semisweet chocolate chips, and stir until smooth.
Notes
Consider pairing with a scoop of ice cream for an indulgent experience. Allow the cake to cool completely before adding ganache to maintain its glossy finish.