Chocolate Fudge Bundt Cake
If there’s one thing we love most, it’s a luscious slice of chocolate cake drizzled with a generous pour of chocolate fudge sauce. This cake is everything you could want in a chocolate dessert: moist, tender, and bursting with deep chocolate flavor. So, preheat your oven, gather your ingredients, and get ready to indulge in a slice of chocolatey heaven. Happy baking!
Ingredients you’ll need
- Buttermilk
- Vegetable Oil
- Eggs
- Vanilla extract
- Granulated sugar
- Brown sugar
- All purpose flour
- Cornstarch
- Unsweetened cocoa powder
- Baking powder & Baking soda
- Coffee
How to Store
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and foil, and freeze for up to 3 months. To enjoy, simply thaw at room temperature before serving!
Watch how we made it:
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Chocolate Fudge Bundt Cake
If there's one thing we love most, it's the luscious slice of chocolate cake drizzled with a generous pour of chocolate fudge sauce. This cake is everything you could want in a chocolate dessert: moist, tender, and bursting with deep chocolate flavor.
Ingredients
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 2 cups all purpose flour
- 2 tsp cornstarch
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup warm coffee
Chocolate Ganache
- 1 cup heavy cream
- 1 cup semi sweet chocolate
Instructions
- Preheat the oven to 350℉. Grease a bundt pan and lightly dust with flour.
- In a large bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla until combined. Then, add the granulated sugar and brown sugar. Mix well.
- In a separate bowl, sift the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet batter and mix until combined.
- Add the coffee and whisk until smooth.
- Pour the batter into the prepared bundt pan. Bake for 35-40 minutes.
For the Chocolate Ganache:
- In a saucepan over medium heat, bring the heavy cream to a simmer. Remove from the heat and pour it into a bowl with the chocolate. Cover for 5 minutes, allowing the chocolate to melt. Then, uncover and whisk until smooth. Refrigerate for at least 30 minutes.
- Allow the cake to cool for 15 minutes before pouring the chocolate on top.
Tried this recipe?Let us know how it was!
