This intense, scrumptious chocolate fudge bundt cake recipe from Marcy Goldman's A Passion for Baking requires so little time to make and produces such an intense delicious chocolate fudge cake that is surely to please all chocolate lovers and non-chocolate lovers alike! This is the second article of a two article series - please also see the first article: A Passion for Baking
Dark Fudge Bundt Cake Recipe
Makes 12 to 14 servings
"This moist, tall cake is perfect when you want a deep, dark chocolate cake that is free of fuss and doesn’t require icing or glaze, just a dusting of confectioners’ sugar. This is a pass-this-recipe-down-and-around keeper." - Marcy Goldman
Cake
Ingredients:
- 13⁄4 cups white sugar
- 1 cup firmly packed brown sugar
- 1 cup unsalted butter, melted
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 31⁄4 cups all-purpose flour
- 3⁄4 cup cocoa powder
- 2 teaspoons baking powder
- 11⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 13⁄4 cups warm coffee or flat cola
Finishing Touches:
- 3⁄4 cup semisweet chocolate chips
- Confectioners’ sugar
How to Bake the Dark Fudge Bundt Cake:
- Preheat oven to 350°F.
- Generously grease a 12-cup Bundt pan or 9- or10-inch fluted tube pan with shortening and place pan on a parchment paper–lined baking sheet.
- In a mixer bowl, by hand or in a food processor, combine white sugar, brown sugar, and butter. Add eggs and vanilla; beat 1 minute until smooth.
- Add flour, cocoa, baking powder, baking soda, and salt. Stir briefly and then drizzle in coffee or cola, stirring at the same time to make a smooth batter.
- Spoon batter into prepared pan. Bake 60 to 72 minutes or until top springs back when pressed with fingertips. (Bundt cakes often take longer to bake than tube-pan cakes do.)
- To finish cake, sprinkle chocolate chips on top of cake as soon as it comes out of oven and allow to sit on cake to melt. Use a butter knife to swirl melted chocolate in a decorative fashion. As cake comes to room temperature, give it a gentle shake to loosen it from bottom of pan—but do not remove it from pan.
- Place cake in fridge to firm up chocolate. Once chocolate is well set, place a plate on top of pan and invert cake onto plate. (If any of melted chocolate gets on the plate when you do this—just smear it back on top of cake with a butter knife or metal spatula).
When chocolate is cooled and set, dust with confectioners’ sugar.
Suggestions for St. Valentine's Day desserts:
- Dark Fudge Bundt Cake
- Marbled Biscotti
- Steamed Spiced Chocolate Pudding
Written permission to print the Dark Fudge Bundt Cake Recipe in its entirety from A Passion for Baking was by granted by author Marcy Goldman and Oxmoor House.
Visit BetterBaking.com for more delicious recipes and baking advice by author Marcy Goldman.
