Chocolate Bundt Cake with Chocolate Fudge Icing

There’s something undeniably special about a Chocolate Bundt Cake with Chocolate Fudge Icing. Whether it’s a birthday celebration, a cozy family gathering, or simply a Tuesday that needs a sweet pick-me-up, this cake never fails to impress. Its rich, moist texture combined with a decadent fudge icing creates a symphony of chocolatey goodness that melts in your mouth. With each slice, you’ll be greeted by the deep flavors of bittersweet chocolate, perfectly balanced by a touch of espresso. Allow me to guide you through this delightful baking experience!

Why This Recipe is a Keeper

This Chocolate Bundt Cake with Chocolate Fudge Icing is not just any cake; it’s a game-changer. Here’s why:

– **Rich Flavor**: The combination of natural cocoa powder and bittersweet chocolate creates a depth of flavor that is simply irresistible.
– **Moist and Tender**: The addition of sour cream ensures that each slice is incredibly moist and tender.
– **Gorgeous Presentation**: Bundt cakes are stunning in their shape, making them perfect for any occasion without the need for elaborate decorating.
– **Easy to Prepare**: With straightforward steps and minimal fuss, even novice bakers will find success with this recipe.

What You’ll Gather

Before you begin, make sure to gather the following ingredients for your Chocolate Bundt Cake with Chocolate Fudge Icing:

• 1 tablespoon butter, melted
• 1 tablespoon cocoa powder
• ¾ cup (64.5g) natural unsweetened cocoa powder
• 6 ounces (170.1g) bittersweet chocolate, 60% cacao, finely chopped
• 1 teaspoon instant espresso powder, optional
• ¾ cup (187.5ml) boiling water
• 1 cup (230ml) sour cream, at room temperature
• 1 ¾ cups (218.75g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ½ cups (170.25g) unsalted butter, at room temperature
• 2 cups (440g) light brown sugar
• 1 tablespoon vanilla extract
• 5 eggs, at room temperature

For the chocolate fudge icing, you will need:

• ½ cup (113.5g) unsalted butter
• ½ cup (43g) cocoa powder
• 6 tablespoons evaporated milk
• 3 cups (450g) powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Cook’s Kit

To make this Chocolate Bundt Cake with Chocolate Fudge Icing, you’ll need a few essential kitchen tools:

• Bundt Pan: A non-stick Bundt pan is crucial for easy release and beautiful presentation.
• Mixing Bowls: Have a few different sizes on hand for mixing ingredients.
• Whisk and Spatula: Perfect for combining your dry and wet ingredients smoothly.
• Cooling Rack: Allows your cake to cool properly before icing.
• Measuring Cups and Spoons: Precision is key in baking, so don’t skip these!

Chocolate Bundt Cake with Chocolate Fudge Icing Made Stepwise

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Grease your Bundt pan with melted butter, then dust it with cocoa powder to prevent sticking.

Step 2: Prepare the Chocolate

In a medium bowl, combine the finely chopped bittersweet chocolate, instant espresso powder, and boiling water. Stir until the chocolate is completely melted and smooth. Set aside to cool slightly.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, combine the sour cream, melted chocolate mixture, and vanilla extract. Mix well until fully combined.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This helps ensure even distribution in the batter.

Step 5: Cream the Butter and Sugar

In another large bowl, beat the unsalted butter and light brown sugar together until light and fluffy, about 3-4 minutes. This step is essential for incorporating air into the batter.

Step 6: Add Eggs

Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition to ensure they are fully incorporated.

Step 7: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the chocolate mixture. Start and end with the dry ingredients. Mix until just combined; be careful not to overmix.

Step 8: Pour into Bundt Pan

Gently pour the batter into the prepared Bundt pan, smoothing the top with a spatula.

Step 9: Bake

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 10: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert the pan onto a cooling rack to let the cake cool completely.

Step 11: Make the Fudge Icing

While the cake cools, prepare the chocolate fudge icing. In a saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the cocoa powder, evaporated milk, powdered sugar, vanilla extract, and salt until smooth and glossy.

Step 12: Ice the Cake

Once the cake is completely cool, drizzle the chocolate fudge icing over the top, allowing it to cascade down the sides. Let it set for a few minutes before slicing.

Seasonal Flavor Boosts

If you’re looking to add a seasonal twist to your Chocolate Bundt Cake with Chocolate Fudge Icing, consider these delicious options:

• Peppermint Extract: Perfect for the holidays, add a teaspoon of peppermint extract to the batter or icing.
• Orange Zest: Incorporate a tablespoon of fresh orange zest for a refreshing citrus note.
• Spices: A teaspoon of cinnamon or nutmeg can add warmth, especially during fall.
• Chopped Nuts: Walnuts or pecans can add a delightful crunch to the cake’s texture.

Author’s Commentary

Creating this Chocolate Bundt Cake with Chocolate Fudge Icing is a joy in itself. The process of melting the chocolate and mixing the batter fills your kitchen with an irresistible aroma that makes it hard to wait for the cake to cool. I love the way the cake looks on the table, and the fudge icing takes it to the next level of indulgence. Don’t be surprised if you find yourself making this cake more often than you thought!

Leftovers & Meal Prep

If you happen to have leftovers (which is rare!), this cake keeps well. Store it in an airtight container at room temperature for up to three days. For longer storage, consider freezing individual slices wrapped tightly in plastic wrap and foil. When you’re ready to indulge again, simply thaw at room temperature or gently warm in the microwave.

FAQ

Can I use a different type of chocolate for this recipe?

Yes! You can experiment with different types of chocolate, but keep in mind that this may alter the flavor and sweetness of the cake. Dark chocolate or semi-sweet chocolate are great alternatives.

What can I substitute for sour cream?

If you don’t have sour cream on hand, you can use plain yogurt or buttermilk as a substitute. Both will help maintain the cake’s moisture and texture.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake, as this can lead to a dry cake.

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Just ice it right before serving for the best presentation.

You Might Also Like

• Classic Vanilla Bundt Cake
• Lemon Blueberry Bundt Cake
• Carrot Bundt Cake with Cream Cheese Frosting
• Red Velvet Bundt Cake

Serve & Enjoy

Now that your Chocolate Bundt Cake with Chocolate Fudge Icing is complete, it’s time to slice and serve! Whether enjoyed with a cup of coffee, shared with friends, or simply savored alone, each bite of this cake is guaranteed to bring a smile. So gather your loved ones, plate up those slices, and indulge in the rich, chocolaty goodness you’ve just created. Enjoy every moment of this delightful treat!