Chocolate Fudge Bundt Cake: Year of the Bundt

 

Welcome to King Arthur Flour’s Year of the Bundt! We’re celebrating this classic American dessert with a variety of recipes throughout the year, and this cake is perfect for all of you chocolate-lovers: Chocolate Fudge Bundt Cake.

Who doesn’t like chocolate cake? Raise your hand.

OK, I don’t see too many of you out there, so I’m going to proceed on this happy assumption: chocolate cake is beloved by most, and eminently worthy of being baked and enjoyed in all of its incarnations, from our simple Cake Pan Cake to decadent Flourless Chocolate Cake to this elegant (yet oh-so-easy) Chocolate Fudge Bundt Cake.

Whether you’re celebrating Valentine’s Day in style, lighting candles for a special birthday, or hosting a VIP (Very Important Party), this cake’s for you.

This Chocolate Fudge Bundt Cake is the perfect way to celebrate 2017, the #yearofthebundt. Click To Tweet

Let’s see how it’s done.

Preheat the oven to 350°F.

How to make Chocolate Fudge Bundt Cake via @kingarthurflour

Prepare the chocolate

Place the following in a small saucepan or microwave-safe bowl:

1 cup coffee*
16 tablespoons (1 cup) unsalted butter
3/4 cup unsweetened cocoa powder, Dutch-process cocoa preferred

*We highly recommend using coffee in this recipe; while coffee won’t add its own mocha flavor, it enhances the cake’s chocolate flavor. However, you may substitute water, juice, or even stout beer for the coffee, if desired. 

Heat, stirring, until the butter melts. Remove from the heat, and whisk until smooth. Let the mixture cool for 10 minutes.

How to make Chocolate Fudge Bundt Cake via @kingarthurflour

Combine the dry ingredients

While the chocolate is cooling, whisk together the following:

2 cups sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour

How to make Chocolate Fudge Bundt Cake via @kingarthurflour

Mix wet into dry

Pour the cooled chocolate mixture into the bowl with the dry ingredients.

How to make Chocolate Fudge Bundt Cake via @kingarthurflour

Mix until thoroughly combined. Scrape the bottom and sides of the bowl, and mix again to incorporate any residue.

In a separate bowl, whisk together the following:

2 teaspoons vanilla extract
2 large eggs
1/2 cup sour cream or yogurt (regular or Greek), full-fat preferred

How to make Chocolate Fudge Bundt Cake via @kingarthurflour

How to make Chocolate Fudge Bundt Cake via @kingarthurflour

Mix into the chocolate batter, beating until thoroughly combined.

Prepare a Bundt pan

Thoroughly grease a 10- to 12-cup Bundt pan, preferably non-stick. Note: If you’ve had trouble in the past with Bundt cakes sticking in your pan, check out our post, How to Prevent Bundt Cakes From Sticking: 10 Simple Tips.

How to make Chocolate Fudge Bundt Cake via @kingarthurflour

Test kitchen tip: For a bit of extra flavor and crunch, whisk together 1 tablespoon unsweetened cocoa powder and 1 tablespoon granulated sugar. Pour this into the pan, shaking and turning the pan to thoroughly coat the inside.

How to make Chocolate Fudge Bundt Cake via @kingarthurflour

Pour the batter into the pan

Gently smooth the top with a spatula.

Bake the cake

Bake the cake for 50 to 55 minutes, 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; start checking at about 40 minutes.

How to make Chocolate Fudge Bundt Cake via @kingarthurflour

Remove the cake from the oven

Wait 5 minutes, and turn the pan over onto a cooling rack.

How to make Chocolate Fudge Bundt Cake via @kingarthurflour

Turn the cake out of the pan

After 5 more minutes, lift the pan off the cake. Let the cake cool completely before icing.

How to make Chocolate Fudge Bundt Cake via @kingarthurflour

Make the icing

Combine 2/3 cup chopped semisweet or bittersweet chocolate and 1/4 cup heavy or whipping cream in a microwave-safe bowl, or in a saucepan set over medium heat. Heat until the cream starts to bubble around the edges.

Remove from the heat, and stir until the chocolate melts and the mixture is smooth.

How to make Chocolate Fudge Bundt Cake via @kingarthurflour

Ice the cake

Spoon the icing over the top of the cake, letting it drip down the sides.

This cake had more icing in its first incarnation; my test kitchen colleagues persuaded me to cut it back.

Chocolate Fudge Bundt Cake via @kingarthurflour

But if you’re a “nothing in moderation” person when it comes to chocolate, increase the amount of icing ingredients (to 1 cup chopped chocolate, 6 tablespoons heavy cream); you’ll have enough to give your cake a generous drizzle (nay, a volcanic lava-flow) of icing.

Chocolate Fudge Bundt Cake via @kingarthurflour

Look at that interior! We’re talking fine-grained, moist chocolate cake here, in celebratory Bundt fashion. Enjoy!

Baking gluten-free?

Want to make this cake gluten-free? Our Gluten-Free Measure for Measure Flour makes it easy to make many of your favorite traditional recipes (like this one) gluten-free. Simply substitute Measure for Measure flour 1:1 for the flour in this recipe; no additional ingredients or other changes are necessary.

High-altitude adjustments

If you’re up in the mountains, you may want to adjust this recipe for optimal results. See our high-altitude baking tips.

Reduce the sugar

Looking to bake a reduced-sugar cake? Try lowering the sugar in this recipe by up to about a third (to a total of 1 1/4 cups); you’ll want to start checking the cake for doneness at about 40 minutes. The taste will be less sweet, of course; but the reduced presence of sugar also gives chocolate more of a starring role.

Looking for additional Bundt cake tips, techniques, and recipes? See our Complete Guide: Bundt Cakes. And find links to additional specially selected Bundt recipes and blog posts on our Year of the Bundt page.

Thanks to fellow employee-owner Julia Reed for taking the photos for this post.

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

  1. Susan Bradshaw

    I’d like to make this cake in the 6 cup anniversary Bundt pan. Can you tell me how to adjust the recipe for the smaller pan?

    Reply
    1. The Baker's Hotline

      Susan, feel free to halve this recipe to make in your six cup pan! You’ll need to reduce the baking time, but you’ll know it’s finished baking when the internal temperature reaches 210&. Happy baking! Kat@KAF

    1. The Baker's Hotline

      Hi Barbara! Many cocoa brands sell both natural and Dutch-processed cocoa powder, which would be differentiated on the product label. The two primary brands we get our cocoas from are Guittard and Bensdorp. Next time you’re in the grocery store, check out the cocoas in the baking aisle — you may be surprised at how many brands make it. Happy baking! Annabelle@KAF

  2. Delia

    I made this cake today for my daughter’s birthday and it didn’t rise. Followed the recipe exactly but it came out about half the height of the pan. I am sooo bummed. I haven’t tasted it yet. Any ideas what I did wrong?

    Reply
    1. Susan Reid

      Hi, Delia. So sorry to hear about your cake! A couple of questions: how hot was the chocolate mixture when you combined it with the dry ingredients? It could have activated the learners, and it there was any kind of time lag between getting the batter mixed and the cake into the oven, it may have spent itself before it baked. Also, if your baking powder is a little “long in the tooth” (old) it might not have as much lifting power. Susan

  3. Jeanie

    Would this work with a 13 x 9 pan and what time adjustments would be made?
    Also, could you use Swerve sweetener 1:1 ratio?

    Reply
    1. The Baker's Hotline

      You can certainly bake this cake in a 9″ x 13″ pan, Jeanie. It will be a bit on the short side and it will bake for between 30 and 40 minutes at the same temperature if your pan is metal. If your pan is glass, we recommend lowering the oven temperature by 25°F and extending the baking time by a couple of extra minutes. You want the interior of the cake to reach about 205°F.
      We haven’t tested this recipe using any sugar substitutes, but you’re welcome to try! We’d recommend following the substitution recommendations on either the Swerve package or website. Happy baking! Annabelle@KAF

  4. John Gremillion

    I was wondering if this recipe could be increased to make multiple cakes for a very large gathering. How would you accomplish this and still have the cakes turn out as delicious?

    Reply
    1. The Baker's Hotline

      Hi John! We can recommend doing a double batch, but beyond that, things get a little funky with ratios, so making several double batches will be the best route. Annabelle@KAF

  5. odile Feria

    I made this cake, saturday in the night, and covered it, and on sunday dinner, I made the ganache, and poured over the cake, and it was great, very moist and fudgy.

    Reply
  6. Nancy Lasker

    The first picture where you were frosting it looks different than the final picture with that deck edge of frosting all the way around the slice of cake… How did you do that?

    Reply
    1. The Baker's Hotline

      Hi Nancy! It’s the same frosting and process, the glaze just had a chance to slice all the way down the inside and outside of the cake before setting. Annabelle@KAF

  7. Elizabeth

    Would this work as a Chocolate Cupcake recipe? I’m looking for a more moist, dense consistency like this, but every recipe I try is dry and fluffy (even with sour cream).

    Reply
    1. The Baker's Hotline

      Hi Elizabeth, you’re welcome to give this recipe a try as chocolate cupcakes. Prepare the batter as described and then bake the cupcakes at 350°F for about 20-22 minutes, until a toothpick inserted into the center comes out clean. The tops should also spring back readily when pressed down gently. Preparing a full batch of batter should yield about 24 cupcakes. Happy baking! Kye@KAF

  8. Bre'a

    Just baked it for 52 minutes, it’s cooling, and smells wonderful!! I can already tell using Dutch-Processed would have taken it up a few notches -by making the cake super chocolate and velvet dark. I used my last DP a few weeks ago and forgot to re-stock it. Also, this was very simple to make and always like the combining all the dry in a bowl and adding in the wet and bundt pan prep always is very minimal effort.

    Reply

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