Chocolate Fudge Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g unsalted butter, softened, plus extra for greasing</li><li class="ingredients-single-item">375g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">75g Dutch-processed cocoa powder</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">250ml buttermilk, at room temperature</li><li class="ingredients-single-item">60ml strong brewed coffee, cooled (or hot water)</li><li class="ingredients-single-item">For the fudge filling:</li><li class="ingredients-single-item">150g dark chocolate (70% cocoa), chopped</li><li class="ingredients-single-item">100g sweetened condensed milk</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the chocolate ganache:</li><li class="ingredients-single-item">200g dark chocolate (50-60% cocoa), chopped</li><li class="ingredients-single-item">200ml heavy cream</li><li class="ingredients-single-item">1 tbsp unsalted butter</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23-25cm (9-10 inch) bundt pan</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Cooling rack</li><li class="equipment-single-item">Microwave-safe bowl</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 165°C (330°F). Thoroughly grease a 23-25cm bundt pan with butter, making sure to reach all the crevices and ridges. Dust with cocoa powder, tapping out any excess. This careful preparation ensures your cake will release perfectly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare the fudge filling first. In a microwave-safe bowl, combine the chopped dark chocolate, condensed milk, butter, and salt. Heat in 30-second intervals, stirring between each, until fully melted and smooth. The mixture should be glossy and thick but pourable. Set aside to cool slightly while you prepare the cake batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This pre-mixing ensures even distribution of leavening agents throughout your batter, preventing pockets of bitter baking soda or powder.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Gradually add the sugar and beat on medium-high speed for 3-5 minutes until pale and fluffy. This extended creaming incorporates air into the batter, creating a lighter texture despite the cake's rich ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. The mixture might look slightly curdled after adding all eggs – don't worry, this is normal. Beat in the vanilla extract until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low speed, add the dry ingredients in three portions, alternating with the buttermilk in two portions, beginning and ending with the dry ingredients. Mix just until combined after each addition. Over-mixing at this stage can develop too much gluten, resulting in a tough cake. Finally, mix in the cooled coffee – this enhances the chocolate flavor without adding a coffee taste.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour half of the cake batter into the prepared bundt pan. Using the back of a spoon, create a shallow channel in the center of the batter, going around the ring. Carefully pour the fudge filling into this channel, trying to keep it from touching the sides of the pan. Top with the remaining cake batter, spreading gently to cover the filling completely.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the cake (not the filling) comes out with a few moist crumbs but no wet batter. The cake will pull away slightly from the sides of the pan when done. Don't overbake – this will dry out your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for exactly 15 minutes – this timing is crucial. If removed too soon, the cake may break; too late, and it might stick. Place a cooling rack over the pan and carefully invert the cake. If it doesn't release immediately, gently tap the top of the pan. Let the cake cool completely before glazing, at least 2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the ganache, place the chopped chocolate in a heat-proof bowl. Heat the cream in a small saucepan until it just begins to simmer around the edges (do not boil). Pour over the chocolate and let stand for 2 minutes before stirring gently until smooth. Stir in the butter and vanilla until completely incorporated and the ganache is silky. Let cool for about 10 minutes until slightly thickened but still pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the cooled cake on a wire rack set over a baking sheet (to catch drips). Slowly pour the ganache over the top of the cake, allowing it to flow naturally down the sides. For the most professional finish, pour from a measuring cup with a spout, working your way around the cake. Let the ganache set for at least 30 minutes before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store the cake at room temperature under a cake dome for up to 3 days, or refrigerate for up to 5 days. If refrigerated, allow slices to come to room temperature before serving for the best flavor and texture. The complex flavors actually develop further after a day, making this an excellent make-ahead dessert for special occasions.</li></ol>