A chocolate fudge bundt cake topped with rich chocolate ganache is a sure way to your chocolate lover’s heart. Be it yours or your Valentine’s.
Just getting ready for Valentine’s day around here and thought I’d do a little recipe research for a delicious chocolate cake. One that was easy to make and even easier to eat. Yes, there are some major perks to living near me and being my friend. I mean, I can’t eat all the chocolate cakes myself.
After trying 3 different cakes, I landed on this chocolate fudge bundt cake from King Arthur Flour. If I was smart, I would have just started there and I wouldn’t have had to make 3 chocolate cakes. They are always a good bet with their recipes and this one didn’t fail to elicit oohs and aaahs.
My only complaint about this cake is that it’s not that rich, moist chocolate cake that you want to fall into. It’s got more of a pound cake like texture to it. But it definitely does not disappoint in the chocolate flavor department. No sir! This is a chocolate lover’s chocolate bundt cake.
I made this cake for my cake club, which I’ve talked about before. Considering there were 10-12 cakes at the gathering and there was none of this one left, I can honestly say it was a hit.
The addition of the coffee is a great way to emphasize the chocolate flavor in this cake. No, you don’t taste the coffee. It’s definitely not a mocha cake. Although, you could stir some espresso powder into the ganache and easily turn it into a mocha cake.
I love making a bundt cake. Mostly because I don’t have to frost it. Just some glaze or ganache and you’re done. I’m not the best at frosting cakes. Probably because I lack the patience that’s necessary to make sure there aren’t any crumbs and that the finished product is nice and smooth. Even these cakes they’re doing now with the cake showing through the frosting are a bit much for me. They call them naked cakes, but even that’s proven to be a bit much for me. It still has to have that polished look to it. Mine just look like I couldn’t frost the cake and there’s crumbs everywhere.
Check out this chocolate fudge bundt cake. You or your favorite chocolate lover will really enjoy this one.
- 1 cup brewed coffee
- 16 tablespoons (1 cup) unsalted butter
- ¾ cup unsweetened cocoa powder, Dutch-process cocoa preferred
- 2 cups sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ cup sour cream or yogurt (regular or Greek), full-fat preferred
- for the Ganache
- ⅔ cup chopped bittersweet or semisweet chocolate, or chocolate chips
- ¼ cup heavy or whipping cream
- Preheat the oven to 350 degrees Fahrenheit.
- For the cake
- Add the coffee, butter, and cocoa powder to a small saucepan. Heat until the butter melts. While the butter is melting, keep stirring the mixture. Remove from the heat, and whisk until smooth. Let the mixture cool for 10 minutes.
- While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and flour into a large mixing bowl, and whisk to thoroughly combine the ingredients. (This step helps to make sure all the leavening ingredients are evenly dispersed and your cake rises like it's supposed to.)
- Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix (with a large spatula) until thoroughly combined. Scrape the bottom and sides of the bowl, and mix again to to make sure everything is evenly mixed up.
- In a separate bowl, whisk together the vanilla, eggs, and sour cream or yogurt. Add this to the chocolate batter and mix until thoroughly combined.
- Thoroughly grease a 10- to 12-cup Bundt pan, preferably non-stick. (You can also use cocoa powder, like you would normally use flour, to coat the pan and help keep the cake from sticking.
- Pour the batter into the prepared pan.
- Bake the cake for 50 to 55 minutes or 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 so start checking at about 40 minutes.
- Remove the cake from the oven and wait 5 minutes then turn the pan over onto a cooling rack. Don't try to remove the cake from the pan.
- After 5 more minutes, lift the pan off the cake. Let the cake cool completely before icing.
- To make the ganache
- Pour the cream into a small saucepan and heat over medium heat. Pour the chocolate into a bowl. Once the edges of the cream start to bubble, pour the cream over the chocolate. Let the bowl sit for 2 minutes then stir until everything is combined and smooth.
- Spoon the ganache over the top of the cake, letting it drip down the sides.
- Store any leftover cake at room temperature, well wrapped, for several days. Freeze for longer storage.
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