Chocolate Fudge Bundt Cake 

I think the chocolate fairy just waved her silver wand . How else can I explain the deep chocolate flavour drenching this cake?

This is your answer to a very chocolate, chocolate cake. Its texture is fudgey. So if you are looking for soft and springy, this isn’t your cake. It’s a rich cake, but nicely hides the fact when you taste it. The only chant in your head when it touches your taste buds is — oooo, chocolate!

And because it doesn’t feel rich, you will go for seconds, and thirds and…
And the best part is this- it’s really quick to make and doesn’t call for an electric mixer.

The recipe is tailored to be made in a 9x 13 pan just like an old fashioned sheet cake, but since my oven was too small for it I made it in a bundt pan. I also went for a simple ganache instead of the original frosting in the recipe which called for another cup of butter plus 4 cups of icing sugar. Phew! My mind just couldn’t deal with so much butter in such a moderate sized cake.

I think this is the only chocolate cake recipe you might need. Unless there’s an even better one out there that I haven’t come across. It impresses easily, so you can add this recipe to your crowd -pleasing category of cakes.
Do share with me what your favourite chocolate cake recipe is. Anyways, you are bound to see many more chocolate cake recipes springing up here in my blog.
Happy baking!

Chocolate Fudge Cake


For the cake

1 cup (16 tbsp) salted butter

1/2 cup cocoa

1 cup hot water or hot coffee

2 cups all purpose flour

2 cups granulated sugar

1 tsp baking soda

1/2 cup buttermilk or yogurt (regular, not Greek)

2 eggs

1 tsp vanilla extract

For the ganache

1 2/3 or 2 2/3 cups semisweet or bittersweet chocolate, chopped*

1 cup heavy cream

For the cake

1. Preheat oven to 175 C. Grease and flour a 10 cup bundt pan.

2. Melt the butter, stir in cocoa and hot water (or hot coffee if you are using that). In a separate bowl combine the flour, sugar and baking soda.

3. Pour the cocoa mixture over dry ingredients, stirring to blend. Beat in the buttermilk or yogurt, eggs and vanilla.

4. Pour batter into prepared pan and bake for 30 minutes, or until it tests done ( a skewer inserted into the centre of the ring comes out clean). You will smell the chocolate aroma and the cake will pull away from the sides of the pan.

5. Let cake cool in the pan for 15 minutes, then carefully loosen it and invert it onto a wire rack to cool completely.

For the ganache

1. Heat cream in a saucepan until small bubbles appear on the edges.

2. Turn off heat and pour cream over the chopped chocolate in a bowl. Let sit for five minutes and the stir till all the chocolate is completely melted into the cream.

3. Let the ganache cool till it becomes thicker, yet has a pourable consistency. In case it becomes too thick, reheat it gently till it loosens a bit.

4. Now slowly pour the ganache over the cooled cake and allow it to set.

* The more chocolate you use the thicker your ganache will be.
Recipe adapted from King Arthur Flour