Hi, if you love chocolate, then you’re going to go crazy over this Chocolate Fudge Bundt Cake. With melted chocolate in the fudge cake and melted chocolate drizzled over. Finally, topped off with a generous sprinkle of Callebaut’s Chocolate Crispearls.
Bundt Pans Bake Beautiful Cakes
I love Bundt tins. I really do. Because they take a great cake batter and without any help from the baker, turn it into a beautiful cake. So that has to be a very good thing, right?
The tin I used for this Chocolate Fudge Bundt Cake is called the Jubilee Bundt made by Nordic Ware.
So, I like to buy my Bundt tins in the sale, or where I see them on special offer. Since they can be a bit pricey, yet investing in one tin, like this Jubilee, will give you a lifetime of intricately patterned cakes.
Can you imagine rocking up to a party with this gorgeous cake?
Yep, huge brownie points and that’s before anyone has tasted the cake!
Although I will warn you – Bundt tins are addictive. A year ago I had one, now I have ten!
If you, or someone you know loves chocolate cake, then this is the cake to bake.
And because I appreciate not everyone owns this gorgeous tin, this Chocolate Fudge Bundt Cake can be baked in a 10″ springform pan!
Although technically it would no longer be a Bundt cake??
So you get to think a whole new name up for it too!
Confused?? Yep me too.
Just look at this beauty – definitely made for sharing.
Chocolate Crispearls
Now I love a sprinkle or two million.
And I was thrilled to be sent these Callebaut Chocolate Crispearls as a gift. Since they are part of Callebeaut’s hot chocolate decoration range, which also includes, dark chocolate blossoms and dark chocolate granite. Delicious, different types of chocolate to top steaming mugs of hot chocolate with.
Chocolate Crispearls are exactly as their name suggests, chocolatey, crispy and three different flavours. White, milk and dark chocolate. Perfect for adorning a melted chocolate drizzled, fudgey, chocolate cake.
Finally, all I can say is, this cake was so good, half had been eaten before dinner.
Thats like breaking all the rules (kidding) in our house. Because life is too short to not have dessert before dinner on occasion! And yes, we like to push the boundaries in our house 😉.
Recipe: Makes 1 Chocolate Fudge Bundt Cake
Cake release spray – I use Wilton (available from Amazon, Lakeland, Hobbycraft)
350g/12oz Unsalted Butter – at room temperature
350g/12oz Dark Brown Muscavado Sugar
1tsp Vanilla Extract I use Nielsen-Massey
275g/10oz Plain White Flour
3tsp Baking Powder
1/4tsp Salt
5 Large Eggs – I always use free range
100ml/4fl oz Sour Cream – left out of the fridge for an hour
175g/6oz Plain Chocolate – approx 70% Cocoa – I use Callebaut
175g Milk Chocolate – I used a good quality 49% Cocoa chocolate, ordinary milk chocolate is fine
Sprinkles to top the cake with
Method: Preheat the oven to 180C/160C fan oven, gas mark 4, 350F.
Making The Chocolate Fudge Cake Batter
- Break or chop the plain chocolate and place into a heatproof, microwaveable bowl. Heat for 30 seconds at a time, stirring the chocolate well. When the chocolate is almost melted, remove the bowl and keep stirring until you have smooth, molten chocolate. Set aside.
- Into a large bowl add the butter and sugar. Whisk until fully combined, this will take a good 5 minutes.
- Crack the eggs into a jug. Add the sour cream and vanilla extract and mix.
- Sift in one third of the flour, baking powder and salt. Whisk or beat slowly.
- While continuing to whisk, add half of the liquid contents from the jug.
- Repeat the last two steps again.
- Add the last of the sifted ingredients and gently mix until just combined.
- Remove the beater or whisk.
- Pour in the cooled, melted chocolate and immediately stir into the cake batter with a metal spoon. Continue until the batter is a uniform colour.
- Spray the Bundt tin thoroughly with cake release.
- Fill the Bundt tin 3/4 full with cake batter. Use a metal spoon to gently press the cake batter into the tin. DO NOT bang the Bundt tin on the work surface, as this could damage the tin.
- NOTE: There may be a small amount of cake batter left – this can be used for a few cupcakes or bundtlettes.
Baking The Bundt Cake
- Place the tin into the centre of the preheated oven. Bake for 50-55minutes.
- The cake is baked when it springs back from a light tough and an inserted skewer (I use wooden ones) comes out clean.
- As soon as the cake is baked remove it from the oven.
- Leave the cake to cool in its tin for 10 minutes.
- Invert the Bundt tin onto a cooling rack. The cake should turn out immediately. If not leave to cool and the cake will release from the tin.
Decorating The Cake
- Melt the milk chocolate as before (for the plain chocolate). Drizzle over the top of the cake using a spoon.
- Take whatever sprinkles you are using and sprinkle away. I kept the Chocolate Crispearls on the top of the cake.
A stunningly beautiful cake, that also happens to deliver superbly on taste.
Who will you make this Chocolate Fudge Bundt Cake For?
Such a beautiful cake, it almost seems a shame to cut into it – almost!!!
If you have enjoyed this Chocolate Fudge Bundt Cake recipe here are some others you may also like:
Finally, if you have any questions about ‘baking with Bundts’ please either leave a comment, or Tweet me @sammiefeasting. Although I am by no means an expert, I will always do my best to answer your questions.
So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
Sammie xx
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