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Decadent Triple Chocolate Fudge Bundt Cake

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A rich and fudgy triple chocolate bundt cake featuring cocoa powder in the batter, a gooey fudge filling, and a glossy ganache glaze. Perfect for special occasions or indulgent everyday treats.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315g)
  • ¾ cup unsweetened Dutch-processed cocoa powder (75g)
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ¾ cups granulated sugar (350g)
  • 1 cup unsalted butter, softened (225g)
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup buttermilk, room temperature (240ml) (or 1 cup milk + 1 tbsp lemon juice or vinegar, let sit 5 minutes)
  • 1 cup hot water or brewed coffee (240ml)
  • 1 ½ cups semi-sweet or bittersweet chocolate chips (270g)
  • ¾ cup heavy cream (180ml)
  • 2 tbsp light corn syrup (optional)
  • 6 oz semi-sweet chocolate, chopped (170g)
  • ½ cup heavy cream (120ml)
  • 1 tbsp unsalted butter, softened

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Reduce mixer speed to low. Alternately add dry ingredients and buttermilk in three parts, beginning and ending with dry ingredients. Mix just until combined after each addition.
  6. Gradually add hot water or brewed coffee to the batter and mix gently. Batter will be thin.
  7. In a small saucepan over low heat, combine chocolate chips, heavy cream, and corn syrup. Stir constantly until smooth and glossy. Let cool slightly but do not let firm up.
  8. Pour half the batter into the prepared bundt pan. Spoon fudge filling evenly over batter. Top with remaining batter and smooth surface gently.
  9. Bake for 50-60 minutes, or until a toothpick inserted near the edges (avoiding fudge pockets) comes out with a few moist crumbs. Cake should spring back lightly when pressed.
  10. Cool cake in pan on wire rack for 20 minutes. Invert onto rack and cool completely before glazing.
  11. Heat ½ cup heavy cream in a saucepan until just simmering. Pour over chopped semi-sweet chocolate and softened butter in a bowl. Let sit 5 minutes, then whisk until smooth and glossy.
  12. Drizzle ganache over cooled cake, letting it drip down sides. Let set for 15-20 minutes before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix batter after adding flour to avoid dense cake. Use coffee to enhance chocolate flavor without bitterness. Grease and flour bundt pan thoroughly to prevent sticking. Stir fudge filling continuously on low heat to avoid graininess. Apply ganache only when cake is fully cooled to prevent melting.

Nutrition

Keywords: chocolate cake, bundt cake, fudge cake, triple chocolate, homemade dessert, easy chocolate cake, ganache glaze

Find it online: https://elaraeats.com/decadent-triple-chocolate-fudge-bundt-cake-recipe-easy-homemade-dessert/