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Homemade Chocolate Bundt Cake with Chocolate Fudge Icing photo

Chocolate Bundt Cake with Chocolate Fudge Icing

This Chocolate Bundt Cake is a showstopper! Rich, moist, and topped with glossy fudge icing, it’s perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 tablespoon butter melted, for greasing the Bundt pan
  • 1 tablespoon cocoa powder to dust the Bundt pan
  • ¾ cup natural unsweetened cocoa powder
  • 6 ounces bittersweet chocolate 60% cacao, finely chopped
  • 1 teaspoon instant espresso powder (optional)
  • ¾ cup boiling water
  • 1 cup sour cream at room temperature
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups unsalted butter at room temperature
  • 2 cups light brown sugar
  • 1 tablespoon vanilla extract
For the Chocolate Fudge Icing:
  • ½ cup unsalted butter for the icing
  • ½ cup cocoa powder the base of the fudge icing
  • 6 tablespoons evaporated milk
  • 3 cups powdered sugar for sweetening and thickening the icing
  • 1 teaspoon vanilla extract for added flavor in the icing
  • ¼ teaspoon salt to balance the sweetness of the icing

Equipment

  • Bundt pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Electric mixer
  • Measuring cups and spoons
  • Cooling rack
  • Small saucepan

Method
 

Stepwise Method:
  1. Start by preheating your oven to 350°F (175°C). Grease your Bundt pan with melted butter and dust it with cocoa powder, ensuring every crevice is covered to allow for easy cake release.
  2. In a heatproof bowl, combine the chopped bittersweet chocolate and optional espresso powder. Pour the boiling water over it and let sit for a minute. Stir until smooth and let it cool slightly.
  3. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
  4. In a large mixing bowl, beat the room temperature unsalted butter and light brown sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  5. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  6. Mix in the sour cream and the melted chocolate mixture until well combined. Gradually add the dry ingredients, mixing just until incorporated.
  7. Pour the batter into the prepared Bundt pan, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
  8. In a small saucepan over low heat, melt the unsalted butter. Stir in the cocoa powder and evaporated milk until smooth. Gradually mix in the powdered sugar, vanilla extract, and salt until the icing is glossy and pourable.
  9. Once the cake is completely cool, drizzle the chocolate fudge icing over the top, allowing it to cascade down the sides of the Bundt cake.
  10. Slice the cake and serve it on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Notes

  • For a richer flavor, use high-quality bittersweet chocolate.
  • Ensure the cake is completely cool before icing to prevent melting.
  • Gradually incorporate dry ingredients to maintain fluffiness.
  • Room temperature ingredients create a smoother batter.