Absolutely! Here’s a complete, in-depth recipe for a luscious Chocolate Fudge Bundt Cake that’s rich, moist, and perfect for celebrations or cozy nights in.
Chocolate Fudge Bundt Cake Recipe
(A Deep, Decadent Dessert with a Molten Heart and Silky Glaze)
Introduction
The Chocolate Fudge Bundt Cake is a rich, dense, and velvety cake with an indulgent texture that’s somewhere between a moist brownie and a classic chocolate layer cake. Baked in a Bundt pan for a beautiful, sculpted look, this cake is perfect for chocolate lovers seeking a truly decadent dessert. Whether served with whipped cream, a scoop of vanilla ice cream, or drizzled in ganache, it never fails to impress.
Origin of the Recipe
Bundt cakes became widely popular in mid-20th century America, thanks to the Nordic Ware Bundt pan and the growing love for molded, easy-slice cakes. The fudge cake, on the other hand, finds its roots in classic American baking, where cocoa powder and melted chocolate are combined for rich, dense crumb textures. This recipe marries the two — combining the presentation of a Bundt cake with the flavor and texture of a chocolate fudge brownie.
Ingredients
For the Chocolate Fudge Cake:
- 1 cup (230g) unsalted butter, plus extra for greasing
- 1/3 cup (30g) unsweetened cocoa powder
- 1 cup (240ml) water
- 2 cups (400g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup (120ml) sour cream or full-fat Greek yogurt
- 1 tsp pure vanilla extract
- 1 cup (170g) semi-sweet chocolate chips or chopped chocolate
For the Fudge Ganache Glaze:
- ¾ cup (180ml) heavy cream
- 6 oz (170g) semi-sweet or dark chocolate, finely chopped
- 1 tbsp light corn syrup (optional, for shine)
- 1 tsp vanilla extract
Optional Ingredients & Add-ins
- 1 tsp instant espresso powder (enhances chocolate depth)
- Chopped nuts (pecans, walnuts) for texture
- ½ tsp cinnamon or cayenne for a spicy twist
- Dust with powdered sugar instead of ganache for a lighter finish
- Use dark cocoa powder for a more intense flavor
- Add chocolate chunks in the batter for molten pockets of fudge
Instructions
Step 1: Prepare the Cake
- Preheat oven to 350°F (175°C). Generously grease and flour a 10- or 12-cup Bundt pan.
- In a medium saucepan, melt butter, then whisk in cocoa powder and water. Stir until smooth, then remove from heat and cool slightly.
- In a large bowl, whisk together sugar, flour, baking soda, and salt.
- Pour the slightly cooled chocolate mixture into the dry ingredients and mix until combined.
- Add eggs, sour cream, and vanilla, and beat until the batter is smooth and glossy.
- Fold in chocolate chips for extra fudge effect.
- Pour batter evenly into the prepared Bundt pan and smooth the top.
Step 2: Bake
- Bake for 45–55 minutes, or until a skewer inserted comes out with a few moist crumbs.
- Let cake cool in the pan for 15–20 minutes, then invert onto a wire rack and cool completely.
Step 3: Make the Ganache Glaze
- Heat cream in a small saucepan until just beginning to simmer.
- Pour over chopped chocolate and let sit 1–2 minutes.
- Stir until smooth. Mix in vanilla and corn syrup (if using).
- Let glaze cool for 5–10 minutes to thicken slightly, then drizzle over cooled cake.
Tips for Success
- Always grease the Bundt pan thoroughly, especially in detailed molds — use butter and cocoa powder or baking spray with flour.
- Let the cake cool slightly in the pan before flipping to avoid breakage.
- Don’t overbake — the cake should be moist with a tender crumb.
- For ultra fudgy texture, use chopped baking chocolate instead of chocolate chips.
- Allow the ganache to cool slightly before pouring to prevent it from sliding off the cake.
Serving & Recommendations
- Serve warm or at room temperature.
- Pairs beautifully with:
- Whipped cream or crème fraîche
- Fresh berries or raspberry sauce
- Coffee, espresso, or red wine
- Can be made a day ahead — flavor deepens overnight.
- Store in an airtight container at room temp for up to 3 days or refrigerate for up to 5 days. Freezes well (without glaze) for up to 2 months.
Nutrition Estimate
(Per slice, based on 12 slices)
| Nutrient | Approximate Value |
| Calories | 480–520 kcal |
| Total Fat | 28g |
| Saturated Fat | 16g |
| Carbohydrates | 58g |
| Sugars | 38g |
| Protein | 5g |
| Fiber | 2g |
| Sodium | 200mg |
Note: Nutrition may vary based on chocolate and optional ingredients used.