Super Decadent Fudge Cake
Submitted by sewpeppy
Fudge Bundt cake with melted chocolate, syrup, buttermilk, and mini morsels, finished with double drizzle of white and dark chocolate. Dense, rich, showstopper-worthy.
YIELD
16 servingsPREP
20 minCOOK
90 minREADY
3 hrsThis is a Bundt cake built around three forms of chocolate. Melted unsweetened chocolate goes into the batter for backbone, chocolate syrup adds moisture and shine, and mini morsels scatter through the crumb so every slice has soft pockets of melted chocolate.
Buttermilk is the structural hero here. Its acid reacts with the baking soda for lift, and the lactic tang keeps the cake from tasting cloying despite all the sugar and chocolate. Skip the buttermilk and you get a dense, heavy cake that fights you on every bite.
A low oven at 300°F (150°C) is intentional. The long, slow bake renders the cake fudgy in the center without burning the outside. Higher heat would crust the surface before the middle sets.
The double drizzle finish is what turns this from a cake into a centerpiece. White chocolate goes first in a thick line over the curves of the Bundt, then a darker chocolate drizzle on top creates the contrasting striping that catches every eye on the dessert table.
Pro Tips
- Grease and flour the Bundt pan generously, getting into every ridge. A nonstick spray with flour built in works even better. A stuck Bundt cake is heartbreak.
- Invert the cake immediately while still hot. Wait, and it grips the pan and tears coming out.
- Let the cake cool completely before drizzling. Warm cake melts the chocolate into a flat puddle instead of holding the drizzle in place.
- Use a microwave-safe bowl and 50% power to melt the chocolate if you don’t want to fuss with a double boiler. Stir every 30 seconds.
Variations
- Add 1 teaspoon of espresso powder to the batter to deepen the chocolate flavor.
- Swap mini morsels for chopped hazelnuts or pecans for crunch.
- Drizzle with salted caramel before the white chocolate for a triple-flavor finish.
Ingredients
Directions
Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Dissolve soda in buttermilk, stirring well.
Add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup mini-morsels, melted chocolate, chocolate syrup, and vanilla, stirring just until blended. (Do not overbeat.)
Spoon batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300℉ (150℃) for 1 hour and 25 to 35 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate, and let cool completely.
Combine 4 ounces chopped white chocolate and 2 tablespoons shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until mixture is melted and smooth. Remove from heat.
Drizzle melted white chocolate mixture over cooled cake.
Melt remaining ½ cup mini-morsels and 2 teaspoons shortening in a small saucepan over low heat, stirring until smooth. Remove from heat, and let cool; drizzle over white chocolate.
If desired, garnish with chocolate and white chocolate leaves.
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