BEST Chocolate Fudge Brownie Bundt Cake recipe, with or without chocolate chips, full size bundt cake or mini, and an amazing chocolate glaze. This is a chocolate lovers dream bundt cake!
Hands down, this is the BEST chocolate fudge brownie Bundt cake recipe. With or without chocolate chips, full size or mini chocolate Bundt cake, you’re sure to bake up a delicious brownie Bundt cake. Did I mention this recipe calls for an amazing chocolate glaze for Bundt cake?
This is a chocolate lovers dream Bundt cake!
To make the best chocolate fudge brownie Bundt cake, you’ll make both a chocolate cake and a shiny chocolate glaze. The glaze is what makes this cake really pop!
What’s the Difference between Chocolate Glaze and Ganache?
There’s really not a lot of difference between chocolate glaze and ganache. You can use ganache as a sauce, filling, frosting or glaze! Each has a different consistency, which is achieved by altering the chocolate to cream ratio.
How Do You Make Chocolate Glaze Shiny?
To make your chocolate glaze for Bundt cake extra shiny, just add corn syrup! This key ingredient gives your chocolatey creamy glaze that “wow” factor and it stays shiny even after being refrigerated.
Does Chocolate Glaze Need Refrigeration?
In general, you can keep your glaze at room temperature for a couple of days before it must be refrigerated, although there’s no harm in refrigerating right away! If you have extra you want to use at a later date, you can freeze your glaze for up to a month. Just make sure to thaw it in the fridge and then let it come to room temperature before using.
Chocolate Brownie Bundt Cake Recipe Baking Fusion
Like I said earlier, this chocolate brownie bundt cake recipe is a dream come true for chocolate lovers. This is because it brings together three chocolatey delights into one amazing recipe: fudge, brownies and cake.
How are Brownies Different from Cake?
While brownies and cake are similar ingredients-wise, brownies are dense while cakes are fluffy. The main differences are the rising agent (brownies don’t use much of anything) and their shape. This chocolate fudge brownie Bundt cake is a dense batter, baked in a Bundt cake pan—the perfect combination!
What is a Bundt Cake?
This may seem too simple to be true, but a Bundt cake is a cake that’s baked in a Bundt pan. It has a distinct donut shape but isn’t associated with any specific recipe. It’s all about the shape.
Do You Have to Use a Bundt Pan?
No, but yes. The fluted shape of the Bundt pan allows for an even distribution of heat, and the hole in the middle of the pan allows air and heat to rise through the center of the cake. This is important when baking dense batters like pound cake or coffee cake, because they take longer to cook. If you’re baking a dense cake and use a regular round cake pan, your easy cinnamon or pumpkin spice Bundt cake might not cook in the center, or could burn at the edges.
What is the Point of a Bundt Cake?
Bundt cakes are normal cakes baked in a Bundt pan. The pan itself is the point. It has a hole in the center, which allows more of the cake to be in contact with the pan’s edges. This means the heat transfers evenly throughout the cake—an important feature when baking dense cakes like this chocolate brownie bundt cake recipe!
Bundt Pan Substitutions
If you don’t have a Bundt pan, it’s not the end of the world. You can use a regular round pan and create the signature hole in the center by placing an empty can in the middle of the pan and putting some pie weights or beans in the can to weigh it down. Pour the batter in the pan, around the can and bake according to the recipe.
Chocolate Fudge Brownie Bundt Cake Ingredients
I know there are a lot of recipes out there claiming to be the best chocolate Bundt cake. But trust me, this chocolate brownie Bundt cake recipe is so absolutely delectable you’ve just got to try it!
- cocoa powder
- boiling water
- bittersweet chocolate
- all-purpose flour
- pecans or walnuts, if desired
- icing, powdered or confectioners’ sugar
- vanilla extract
- granulated sugar
- light brown sugar
- unsalted butter
- heavy or whipping cream
- light corn syrup
- bittersweet chocolate
- vanilla extract
How to make the Best Chocolate Brownie Bundt Cake
Adjust oven rack to lower-middle position and heat oven to 350 degrees.
Grease 12-cup Bundt pan and dust with cocoa powder.
Pour boiling water over chocolate in medium bowl and whisk until smooth.
Cool to room temperature.
Whisk cocoa, flour, nuts, confectioners’ sugar, and salt in large bowl.
Beat eggs and vanilla in large measuring cup.
With electric mixer on medium-high speed, beat granulated sugar, brown sugar, and butter until light and fluffy, about 2 minutes.
On low speed, add egg mixture until combined, about 30 seconds.
Add chocolate mixture and beat until incorporated, about 30 seconds.
Beat in flour mixture until just combined, about 30 seconds.
Scrape batter into prepared pan, smooth batter, and bake until edges are beginning to pull away from pan, about 45 minutes.
Cool upright in pan on wire rack for 1 ½ hours, then invert onto serving plate and cool completely, at least 2 hours.
Making the Best Chocolate Glaze
To make your glaze simply cook cream, corn syrup, and chocolate in small saucepan over medium heat, stirring constantly, until smooth.
Stir in vanilla and set aside until slightly thickened, about 30 minutes.
Drizzle glaze over cake and let set for at least 10 minutes.
Cake can be stored at room temperature for up to 2 days.
How to Store Your Bundt Cake
Leftover cake that has been sliced should be tightly covered in plastic wrap. It can sit on the countertop at room temperature for two days, including the day you made it.
Longer than that, it will need to be refrigerated and can be stored for up to one week. Just remember to unwrap the cinnamon Bundt cake and bring it to room temperature before serving.
How to Tell When Your Cake is Done
All ovens bake differently, so a good rule of thumb is to test the cake with a cake tester or toothpick after about 45 minutes. If it comes out with streaks of batter, it’s not done. If it comes out clean, it’s done.
How to Serve Chocolate Bundt Cake
You don’t have to wait too long to serve your beautiful, fresh cake but allow the glaze to cool a bit first.
You can extend the Bundt cake’s life even longer in the freezer.
Wrap the cake tightly with plastic freezer wrap and aluminum foil. Properly stored, it will maintain best quality for about two months. Thaw in the refrigerator overnight and bring to room temperature before serving.
It probably goes without saying that chocolate Bundt cake is a hit at any time of year, not just the holidays. I use this chocolate chocolate chip Bundt cake for any and all occasions (any excuse to whip up this decadent treat!) and I never seem to have leftovers!
This chocolate brownie Bundt cake recipe produces a fine crumb with a smooth texture. And the chocolate glaze for Bundt cake? Um…more please. Don’t skimp on the glaze!
If you’re at all into chocolate, you’ll love this recipe. Not sold yet? Try it out with mini chocolate Bundt cakes. Less commitment and they’re just so darn cute!
Mini Chocolate Bundt Cakes
If you’d rather your chocolate fudge brownie Bundt cake was a mini chocolate Bundt cake, this is an easy variation! All you need to do is work with mini Bundt pans. Simple, right?
Because the pan is mini, your cakes will be also. Just make sure to adjust your cooking time, and to keep a close eye on your cakes as they bake since the surface area is smaller and they’ll likely cook quicker than the recipe indicates.
Another thing to keep in mind is making sure your mini pans are well greased so the mini chocolate Bundt cakes don’t stick. Once they’re done cooking, allow the cake to cool in the pan for a few minutes before turning the pan over onto a cooling rack.
Chocolate Chip Bundt Cake
Here’s a simple variation for those craving just a bit more chocolate in their chocolate fudge brownie Bundt cake. Add chocolate chips or chopped chocolate.
You can use regular or mini, whatever you have on hand, and fold in about a cup just before you’re finished mixing the cake batter.
How to Transport Cake
If you’re transporting your cake any further than from your counter to the table, then you’ll want to make sure both the cake and the glaze are completely cooled. A firm cake can handle more bumps and will slide less than a warm, fresh cake.
If you have a cake carrier or cake box, all the better. Make sure your carrier has some clearance so your chocolate glaze for Bundt cake doesn’t touch the top or sides.
Great Bundt Recipes
- Blueberry Lemon Bundt Cake
- Salted Caramel Apple Bundt Cake
- Easy Cinnamon or Pumpkin Spice Bundt Cake
- Grandma’s Chocolate Orange Cake
How to make BEST Chocolate Fudge Brownie Bundt Cake
BEST Chocolate Fudge Brownie Bundt Cake
- bundt pan
- ¾ cup cocoa powder, plus extra for dusting pan
- ½ cup boiling water
- 2 ounces chopped bittersweet chocolate
- 2 cups all-purpose flour
- 2 cups pecans, almonds or walnuts, chopped, if desired
- 2 cups confectioners' sugar
- 1 teaspoon salt
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- 2 ½ sticks unsalted butter, softened
- ¾ cup heavy cream (half is 6 tablespoons)
- ¼ cup light corn syrup (half is 2 tablespoons)
- 8 oz bittersweet chocolate, chopped (half is 4 oz)
- 1 teaspoon vanilla extract (half is ½ teaspoon)
- Get out and measure all of your ingredients.
- Preheat your oven to 350 degrees. Prepare your Bundt pan with grease and then cocoa powder, shaking off excess. Set aside.
- Using a medium bowl that will withstand the heat from boiling water add your chopped chocolate.
- Pour boiling water overtop of chopped chocolate and then whisk until smooth. Allow to cool to room temperature.
- Add cocoa, flour, nuts, icing or powdered sugar, and salt to a large bowl.
- Whisk until blended.
- Add sugar, brown sugar, and butter to a large mixing bowl.
- Beat until blended using a stand or electric mixer on medium high speed until light and fluffy, somewhere around 2 minutes.
- Place eggs and vanilla in large measuring cup.
- Beat until totally incorporated.
- On low speed add egg mixture.
- Blend until combined, about another 30 seconds.
- Add chocolate mixture.
- Beat until totally incorporated, about 30 seconds.
- Beat or stir in flour mixture.
- Do so until just combined.
- Scrape batter into prepared pan, smooth batter, and bake until edges are beginning to pull away from pan, about 45 minutes. Cool upright in pan on wire rack for 1 ½ hours, then invert onto serving plate and cool completely, at least 2 hours.
- I LOVE this chocolate glaze and generally use a lot. Have a look at the pictures and if that is too much glaze for you you can easily half the glaze recipe for yourself.
- Cook cream, corn syrup, and chocolate in small saucepan over medium heat
- Stirring constantly, until smooth.
- Stir in vanilla and set aside until slightly thickened, about 30 minutes.
- Drizzle glaze over cake and allow to set for at least 10 minutes. Serve and enjoy every bite.
- This Bundt cake can be stored at room temperature for up to 2 days and then refrigerated or frozen in an airtight container.