MESSY CHOCOLATE FUDGE BUNDT
Updated: Mar 20, 2019
It is gooey, rich and so dense. And is perfect as a birthday cake!
This recipe is from King Arthur flour. No tweaking from my end. Just pure goodness!
You can choose to do in a bundt pan or springform pan. I adore the design of bundt pans, however after baking it them for a couple of times. It loses it's non-stick characteristics. (please share if you have any tips on that!)
I'm using a bundt pan size of 10- to 12-cup.
227g cup unsalted butter
397g caster sugar
227g brewed coffee (choose a dark roast if possible!)
64g unsweetened cocoa powder
241g plain flour
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt (if you are using salted butter, just a pinch of salt will do)
2 tsp vanilla extract
113g greek yogurt
113g dark chocolate chips
57g heavy or whipping cream
Preheat oven at 170 degrees.
To make the cake: Place the coffee, butter & cocoa in a pan. Heat until butter melts. Remove from the heat, and whisk until smooth. Cool for 10 mins.
While chocolate is cooling, put sugar, baking powder, baking soda, salt & flour into a mixing bowl. Whisk.
Pour the cooled chocolate mixture into the bowl with dry ingredients, and mix until thoroughly combined. Scrape the bottom and sides of the bowl and mix again to incorporate any residue.
In a separate bowl, whisk together the vanilla, eggs and yogurt. Mix into the chocolate batter until well combined.
Grease bundt pan. Bake for 50 - 55 minutes. Rotate the pan in the oven during the last 15 minutes to ensure it is properly baked.
Remove bundt pan from oven and wait for 5 minutes. Then turn it over on a cooling rack. Rest for another 5 minutes before removing the pan.
To cool completely before glazing.
For the ganache, combine the chocolate and cream and heat over medium heat. Heat until the cream starts to bubble around the edges.
Stir until the chocolate melts and mixture is smooth. Spoon the ganache over the cake.
Room temperature for several days in a air tight container.
The Headless Baker