Fudgy Chocolate Bundt Cake
This Chocolate Bundt Cake is the birthday cake I make myself every year! It's crazy moist, insanely fudgy, perfectly decadent without being overly rich, and wonderfully chocolatey. It's simple to make, doesn't even require a mixer, and perfect to satisfy my chocoholic heart.
Servings: 12 slices (approximately)
Ingredients
For the Cake:
- 227 grams (8 ounces) bittersweet baking chocolate chopped
- 85 grams (1 cup) Dutch-processed cocoa powder
- 240 grams (1 cup) hot coffee OR 240 grams (1 cup) boiling water and 1 teaspoon espresso powder
- 5 large eggs + an extra egg yolk separated when cold then brought to room temp
- 227 grams (1 cup) sour cream full fat, at room temp
- 112 grams (½ cup) flavorless oil I use vegetable oil
- 12 grams (1 Tablespoon) vanilla extract
- 400 grams (2 cups) granulated sugar
- 195 grams (1½ cups) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon shortening for greasing the pan
For the Ganache:
- 120 grams (½ cup) heavy cream
- 113 grams (4 ounces) semi-sweet chocolate chips
- 20 grams (1 Tablespoon) light corn syrup or golden syrup
Instructions
- Preheat oven to 350°F / 175°C. Set aside a 12-cup Bundt pan.
Make the Cake:
- In a medium-sized heatproof bowl, place the chopped baking chocolate, cocoa powder, and hot coffee (or hot water and espresso powder). Cover the bowl with a towel and set aside for 5 minutes. Carefully whisk together until completely smooth. Set aside to cool slightly.
- In a large bowl, place the eggs, egg yolk, sour cream, oil, and vanilla extract. Whisk together until smooth.
- Add the chocolate mixture to the egg mixture and whisk to combine well.
- Add the granulated sugar, flour, baking soda, and salt. Mix with a spatula until combined, being sure to incorporate the bottom and sides of the bowl. Do not overmix.
Prepare the Bundt Pan:
- Place the shortening in a small heatproof bowl and microwave until melted. Using a pastry brush, thoroughly brush all over the Bundt pan, ensuring you get into every nook and cranny of the pan, including all the way up the middle tube.
- Immediately after preparing the pan, pour the cake batter in.
Bake the Cake:
- Bake for 45-50 minutes, or until a toothpick inserted comes out with just a few moist crumbs. Do not overbake.
- Place the cake on a cooling rack for 10 minutes, then invert the cake onto the cooling rack or a serving platter. Set aside to cool completely.
Make the Ganache:
- Place the chocolate chips and corn syrup in a medium-sized heatproof bowl or a medium-sized heatproof measuring cup (like a 2-cup Pyrex measuring cup, for easiest pouring).
- Place the heavy cream in a small saucepan. Heat until the cream begins to simmer (do NOT let it boil). Pour the hot cream over the chocolate chips and corn syrup. Allow to sit for a few minutes to soften the chocolate, then carefully whisk until combined, smooth, and glossy. If it's very hot, set aside to cool slightly, until thickened but still pourable.
Ice the Cake:
- Pour the thickened ganache evenly over the completely cooled cake. Place in the fridge to allow the ganache to set before slicing and serving.
- Store the cake covered in the fridge for up to 1 week.
Notes
Greasing the Pan: If you have a high-quality nonstick baking spray like Baker's Joy, feel free to spray that all over the Bundt pan instead - just be sure to do this right before pouring the batter in, and be certain you're covering every nook and cranny of the pan, including the middle tube. I don't recommend using a regular nonstick baking spray or butter; the melted shortening brushed on it much more effective at preventing sticking.
Serving: I really love this cake served cold, for maximum fudginess. Feel free to serve at room temp if you prefer a softer cake, but try it cold too! Serve with whipped cream or vanilla ice cream and fresh berries, if desired.
Recipe inspired by the team at Handle the Heat.