This recipe for a chocolate fudge bundt cake will win your heart. The cake doesn’t only look good – it is also extremely delicious without being intrusive. This cake has a very full chocolate flavor. However, it is not that kind of sweetness that gives you toothache when you have your first bite but provides a more smooth and kind taste of chocolate.
It is soft and a bit fudgy which may remind you of brownies. Give it a try and fully enjoy this wonderful cake!
- Weight Ingredient
- 1.76oz Cocoa powder (unsweetened)
- 5.08 US cups Water
- 2.11 US cups Butter
- 1.69 US cups White sugar
- 2.44 Tsp Vanilla extract
- 4x Eggs
- 1.52 US cup Pastry flour
- 1/2 Tbsp Baking powder
- 1 Tsp Salt
- 2.12oz Milk – 3,5% Fat
- 6.35oz Dark couverture chocolate
- 1.41oz Honey
1 ) Grease a 30 cm wide and 10 cm high baking pan with butter on the bottom and all sides. Afterward, dust all greased parts with a bit of pastry flour
2 ) Bring water to the boil, Pour the water into a bowl and add the cocoa powder. Stir until the cocoa powder has dissolved and is smooth. Put aside and let it cool down
We used a stand mixer with a paddle attachment to mix the dough, but you can also use a hand mixer
3 ) Add the butter, white sugar and vanilla extract to a big bowl and mix until smooth
Afterward, add the eggs one at a time and mix well after each addition
Pour in the cocoa mixture and mix together until well combined
4 ) In a separate bowl, sift in flour with the baking powder and salt
Stir together and put aside
5 ) Pour the milk into the big bowl with the cocoa dough and mix until combined
Add the pastry flour, baking powder and salt mixture in two additions and mix on low speed just until combined (don’t overmix) Pour the whole mixture in the previously greased baking pan and spread it evenly.
Preheat oven to 180°C (356°F) with the upper and lower heart function
Put the baking pan in the oven on the middle rack and bake for 55 to 65 minutes
After baking take your finished chocolate cake out, but keep it in the baking pan
Tip: You can check if the cake is ready by sticking a toothpick in the cake, pulling it out and look if any dough sticks to it. If no dough is sticking to the toothpick than the cake is ready.
1 ) Let the fudgy chocolate bundt cake cool in the baking pan for about 15 minutes.
Afterward, transfer it to a cooling rack or something else and let it cool another 15 minutes
2 ) For that, you can place a board on top of the cake/pan and flip it upside down, and take a pot, fill it with water and heat it up, When it starts boiling, lower the heat to low/medium and place a big stainless steel bowl on top
3 ) The bottom of the bowl should touch the water. Add the dark couverture chocolate, butter, nd honey and stir constantly until fully melted and creamy
Tip: It is recommended to let the couverture chocolate melt slowly on low heat or otherwise it could burn to the bowl
FOR THE GLAZE:
Pour the chocolate glaze over the cake and spread it evenly with a spoon or brush Wait at least 60 minutes and check if the glaze has hardened enough If not, just give it some more time