Double Chocolate Fudge Bundt Cake

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Ingredients for the Cake

To achieve that deep color and moist texture, gather the following:

  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder (high quality recommended)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk (room temperature)
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee (or hot water, if preferred)
  • 1 cup chocolate chips (for folding into batter)

Ingredients for the Chocolate Ganache Glaze

To recreate the glossy drip from your image:

  • 1 ½ cups semisweet chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons butter
  • Extra chocolate chips for topping

Understanding the Key Ingredients

Cocoa Powder

Using high-quality cocoa deepens the flavor and color of the cake.

Buttermilk

Buttermilk adds acidity, which tenderizes the crumb and helps the cake stay moist.

Hot Coffee

Coffee won’t make the cake taste like coffee—it simply intensifies the chocolate flavor and helps dissolve the cocoa.

Oil

Oil gives the cake its ultra-moist texture, unlike butter which creates a more dense crumb.

Preparing the Cake Batter

This batter is simple but requires proper mixing for a perfect result.

  1. Prepare the Pan
    Grease your Bundt pan thoroughly, making sure to reach all the curves and details. Dust lightly with cocoa powder instead of flour to avoid leaving white marks.
  2. Mix Dry Ingredients
    In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly to avoid lumps.
  3. Add Wet Ingredients (Except Coffee)
    Add buttermilk, oil, eggs, and vanilla extract. Use a mixer on medium speed until the batter becomes smooth.
  4. Pour in Hot Coffee
    Slowly add the hot coffee into the batter. The mixture will become thin—this is normal and essential for a moist cake.
  5. Fold in Chocolate Chips
    Gently stir 1 cup of chocolate chips into the batter.

Baking the Cake

  1. Preheat your oven to 350°F (175°C).
  2. Pour the batter evenly into the prepared Bundt pan.
  3. Tap the pan lightly on the counter to release air bubbles.
  4. Bake for 45–55 minutes, or until a toothpick inserted into the thickest part comes out clean.
  5. Allow the cake to cool in the pan for 15 minutes before flipping it onto a wire rack.
  6. Cool completely before adding the glaze.

A properly baked Bundt cake will release cleanly from the pan and hold its detailed shape—just like the one in your image.

Making the Chocolate Ganache Glaze

To achieve that smooth, glossy finish:

  1. Heat the Cream
    Warm the heavy cream in a saucepan until it begins to steam, but do not boil.
  2. Pour Over Chocolate Chips
    Place the chocolate chips in a heatproof bowl and pour the hot cream over them.
  3. Wait, Then Stir
    Let the mixture sit for 2–3 minutes, then stir until completely melted, smooth, and shiny.
  4. Add Butter
    Stir in the butter to enhance the shine and smooth texture.
  5. Cool Slightly
    Let the ganache thicken for 5–10 minutes so it will drip slowly and beautifully.

Glazing the Cake

  1. Place the cooled Bundt cake on a rack with a tray underneath.
  2. Slowly pour the ganache over the top, allowing it to cascade down the ridges naturally.
  3. Add extra chocolate chips on top before the ganache sets.
  4. Let the glaze firm up for at least 30 minutes before slicing.

The cake will look almost identical to the one in your image—dark, glossy, and irresistibly fudgy.

Tips for Perfect Texture

Don’t Overmix

Mixing the batter too much can result in a tough cake. Stop once everything is incorporated.

Use Hot Liquid

Hot coffee or water helps “bloom” the cocoa powder, deepening both flavor and color.

Cool Completely

Adding ganache to a warm cake will cause it to melt and become thin instead of creating distinctive drips.

Proper Storage

Wrap the cake tightly and keep at room temperature for up to 3 days. Refrigerate longer storage and warm slices before serving.

Serving Suggestions

This cake is rich enough to serve as-is, but you can elevate it with:

  • Whipped cream
  • Fresh raspberries or strawberries
  • Vanilla ice cream
  • A sprinkle of sea salt
  • Powdered sugar dusting

For an even more dramatic presentation, serve on a cake stand with extra ganache on the side.

Variations

Triple Chocolate Version

Add white chocolate drizzle and milk chocolate chips.

Mocha Chocolate Bundt

Add 1 teaspoon espresso powder for deeper flavor.

Orange Chocolate

Add orange zest and a splash of orange extract to the batter.

Salted Caramel Twist

Drizzle salted caramel over the ganache for a sweet-salty contrast.

Final Thoughts

A double chocolate fudge Bundt cake is the kind of dessert that leaves a lasting impression. It’s decadent, rich, and visually stunning—all while being surprisingly simple to make. The cake in your image showcases everything a chocolate lover dreams of: a moist crumb, melted chocolate chips, and glossy ganache dripping dramatically over the sides.

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