What makes this Chocolate Fudge Bundt Cake so moist?

This cake stays moist thanks to ingredients like buttermilk, oil, and melted chocolate. The Bundt pan shape also helps bake it evenly, keeping the inside soft while the outside forms a rich crust.

Can I use cocoa powder instead of melted chocolate?

Yes — you can replace melted chocolate with unsweetened cocoa powder. Use ¾ cup cocoa powder and increase the oil or butter slightly (by about 2 tablespoons) to maintain the fudgy texture.

Chocolate Fudge Bundt Cake Recipe

Name: Chocolate Fudge Bundt Cake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 16
Cuisine: International
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened Dutch-process cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup buttermilk, at room temperature; 1/2 cup vegetable oil; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 1 cup hot brewed coffee (or hot water); 1 cup semi-sweet chocolate chips; 1/2 cup heavy cream; 2 tablespoons unsalted butter; 1 tablespoon light corn syrup (optional, for shine)

Indulge in the ultimate chocolate experience with this incredibly moist and rich Chocolate Fudge Bundt Cake. Featuring a deep, dark chocolate flavor enhanced by coffee and a velvety fudge glaze, this cake is a show-stopping dessert perfect for any occasion. It's surprisingly simple to make, delivering a decadent, bakery-quality result every time.

Recipe Info

PREP TIME: 20 mins
COOK TIME: 55 mins
SERVINGS: 16

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened Dutch-process cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup hot brewed coffee (or hot water)
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon light corn syrup (optional, for shine)

Directions

Step 1

Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10- or 12-cup Bundt pan, making sure to get into all the crevices. Alternatively, use a baking spray with flour.

Step 2

In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make a well in the center.

Step 3

In a separate medium bowl, whisk together the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla extract until well combined.

Step 4

Pour the wet ingredients into the well of the dry ingredients. Mix on low speed with a hand mixer or by hand with a whisk until just combined. Do not overmix; a few small lumps are okay.

Step 5

Carefully pour the hot coffee into the batter in a slow, steady stream, mixing on low speed until the batter is smooth and thin. The batter will be very liquidy; this is normal.

Step 6

Pour the batter evenly into the prepared Bundt pan.

Step 7

Bake for 50-60 minutes, or until a wooden skewer or long toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.

Step 8

Let the cake cool in the pan on a wire rack for exactly 15 minutes. This is a crucial step for a clean release.

Step 9

After 15 minutes, carefully invert the cake onto the wire rack to cool completely. Allow it to cool for at least 1-2 hours before glazing.

Step 10

To make the glaze, place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer. Do not let it boil.

Step 11

Pour the hot cream mixture over the chocolate chips. Let it sit for 5 minutes without stirring to allow the chocolate to melt.

Step 12

After 5 minutes, add the corn syrup (if using) and whisk the mixture gently from the center outwards until a smooth, glossy glaze forms.

Step 13

Let the glaze cool and thicken for about 10-15 minutes. Once the cake is completely cool, slowly pour the glaze over the top, allowing it to drip down the sides. Let the glaze set for at least 30 minutes before slicing and serving.

Note

For the best results, make sure all your ingredients are at room temperature before starting — this helps the batter mix evenly and creates a smooth, fudgy texture. Grease your Bundt pan thoroughly with butter or non-stick spray and dust it with cocoa powder to prevent the cake from sticking to the intricate design.