Rich Fudge Ribbon Bundt Cake
Indulge in the decadence of this Rich Fudge Ribbon Bundt Cake, a show-stopping dessert that's as delicious as it is visually stunning. Featuring a soft and moist chocolate cake made with a blend of unsweetened cocoa, sour cream, and vanilla, this bundt cake gets its name from the luscious fudge ribbon nestled within—crafted from melted semi-sweet chocolate chips and heavy cream. Perfect for any special occasion or as a decadent way to treat yourself, this cake is a labor of love that delivers unparalleled flavor. With just 20 minutes of prep time and an impressive presentation, it’s an irresistible balance of fluffy cake and creamy chocolate, topped optionally with powdered sugar or extra chocolate drizzle. Ideal for chocolate lovers and bundt cake enthusiasts alike, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 0.75 cup unsweetened cocoa powder
- 0.75 cup boiling water
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking soda
- 0.75 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 1.25 cups semi-sweet chocolate chips
- 0.5 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a Bundt cake pan, or use a non-stick baking spray with flour included.
In a small bowl, whisk together the cocoa powder and boiling water until smooth. Let this mixture cool to room temperature.
In a medium mixing bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar using a hand mixer or stand mixer on medium-high speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients in three additions and the sour cream in two additions, starting and ending with the dry mixture. Mix until just combined.
Fold in the cooled cocoa mixture until the batter is evenly chocolatey.
In a microwave-safe bowl or over a double boiler, melt the semi-sweet chocolate chips with the heavy cream, stirring until smooth. Let cool slightly - this will be your ‘fudge ribbon.’
Pour half of the batter into the prepared Bundt pan. Gently drizzle the fudge ribbon mixture over the batter, being careful not to spread it too close to the edges of the pan.
Spoon the remaining batter over the fudge ribbon layer and smooth the top with a spatula.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the cake portion (not the fudge ribbon) comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.
Optional: Dust with powdered sugar or drizzle with additional melted chocolate before serving. Slice and enjoy your rich fudge ribbon Bundt cake!
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 313 mg | 14% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 40.6 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 228 mg | 5% | |
*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.
