Chocolate Fudge Brownie Cake

5 from 3 votes

Chocolate Fudge Brownie Cake

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!

Prep Time20

Cook Time45

Cooling time3 30

Total Time4 35

Servings: servings

Calories: 479kcal

Author: Karin and Ken

Ingredients

Brownie Cake

¾ cup cocoa powder plus extra for dusting pan
½ cup boiling water
2 ounces bittersweet chocolate chopped
2 cups all-purpose flour
2 cups pecans almonds or walnuts, chopped, optional
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

Chocolate Glaze

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)

Instructions

Brownie Cake

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 jut until 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.

Chocolate Glaze

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.

Notes

Use an oil spray or apply melted shortening with a brush to the interior of the bundt pan to coat every surface, then coat with cocoa powder and shake to remove any excess. This allows you to remove the cake easily.
Never use butter to coat the pan as the milk solids in butter can actually promote sticking.
The cake is done when the edges begin to pull away from the pan.
To help the cake come out cleanly, run a butter knife or rubber spatula around the sides and the center of the bundt pan. Then, after flipping it over, give it a few firm taps.

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