Chocolate Fudge Bundt Cake
Indulge in pure chocolate bliss with this decadent Chocolate Fudge Bundt Cake, a show-stopping dessert that's as rich in flavor as it is in texture. Made with simple pantry staples like all-purpose flour, cocoa powder, and buttermilk, this moist and fudgy cake transforms into a masterpiece with the addition of a luxuriously smooth chocolate glaze. The batter is enhanced with boiling water for ultimate tenderness and baked to perfection in a classic bundt pan, ensuring an irresistibly soft crumb. Drizzle the glossy chocolate topping over the cooled cake and, for an elegant touch, sprinkle with powdered sugar. Perfect for celebrations, holidays, or simply satisfying your chocolate cravings, this crowd-pleasing bundt cake pairs beautifully with coffee or a scoop of ice cream. Classic, comforting, and oh-so-delicious—this is the ultimate chocolate dessert you'll come back to time and time again!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 4 ounces chopped semi-sweet chocolate
- 0.5 cup heavy cream
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
In another bowl, mix the eggs, buttermilk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
Slowly pour in the boiling water while stirring. The batter will be thin, but this will ensure a moist cake. Stir until fully incorporated.
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake bakes, prepare the chocolate glaze. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove it from heat and pour it over the chopped chocolate in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth and glossy.
Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
Once the cake has cooled, drizzle the chocolate glaze evenly over the top and down the sides of the cake.
Optional: Sprinkle powdered sugar over the cake for garnish before serving.
Slice and enjoy this decadent chocolate fudge bundt cake with a cup of coffee or a scoop of vanilla ice cream!
Nutrition Facts
Calories |
4731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.1 g | 258% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 5092 mg | 221% | |
| Total Carbohydrate | 687.3 g | 250% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 488.7 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 415 mg | 32% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1086 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
