Chocolate fudge bundt cake – dense, brownie-like cake topped with dark chocolate ganache. Rich chocolate fudge runs through each slice.
This is a recipe I modified from one my sister left behind when she died. She left behind a list of ingredients and a title so it was a little like a technical challenge on the Great British Baking show.
Hers was supposed to be a tunnel of fudge cake, but when I followed her recipe, there was no fudge.
I created a tunnel of fudge by making a chocolate cream cheese filling. Later, I found out that traditional tunnel of fudge cakes are a bit underbaked so the fudge is actually raw dough.
Since this cake isn’t really a classic tunnel of fudge, I’ve renamed it more appropriately here.
So, what exactly is a chocolate fudge bundt cake? Glad you asked. Imagine a dense-brownie-like cake with rich chocolate fudge running through each slice. Top that with a dark chocolate ganache and you’ve got chocolate fudge bundt cake.
Yield: 16 slices
Chocolate Fudge Bundt Cake
Prep Time20 minutes
Cook Time45 minutes
Additional Time10 minutes
Total Time1 hour15 minutes
½ cup scalded milk
2 ounces (⅓ cup) dark chocolate chips
1 ¼ cups butter, softened
1 cup granulated sugar
¾ cup brown sugar
1 Tablespoon vanilla extract
2 cups all purpose flour
1 teaspoon salt
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
2 cups powdered sugar
Chocolate Fudge Filling
1 cup chocolate chips, melted
4 ounces cream cheese, softened
2 tablespoons whipping cream
1 cup dark chocolate chips
⅓ cup heavy whipping cream
Grease and flour a 12 cup bundt pan.
Put milk in a 2 cup measuring cup and heat on high for 1 minute. Add chocolate chips. Let sit for 2 minutes then stir until chocolate is completely melted, set aside to cool.
Cream together butter, granulated sugar and brown sugar until light and fluffy. Add in eggs and vanilla. Add chocolate mixture and mix again.
Combine flour, salt, cocoa powder and powdered sugar. Add to batter and mix just until combined.
Make the fudge filling by mixing the cream cheese, melted chocolate and whipping cream together until well mixed.
Spread about 1/3 of the batter into a greased and floured 12 cup bundt pan. Spoon the fudge filling in a ring. Leave about an inch of batter on the inside and outside of the line of filling. Then add the rest of the batter to the pan.
Bake in a 350 degree oven for 45 minutes, until edges start to pull away from sides of pan and are just starting to brown.
Let cake cool in pan for 2 hours before inverting onto a cake plate. Let cool completely before topping with ganache.
Place chocolate chips in a heat proof bowl.
In a separate heat proof bowl, heat whipping cream in the microwave on high for about 50-60 seconds, to steaming hot but not boiling. (You can also do this on the stovetop.)
Pour heated cream over chocolate chips and let rest for 2 minutes.
Stir until chips are completely melted and chocolate is smooth. Let cool for 5-10 minutes then drizzle over top of cake. Let ganache set before serving cake.