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Black Out Chocolate Fudge Bundt Cake | Bake to the roots

Black Out Chocolate Fudge Bundt Cake

  • Author: Bake to the roots
  • Prep Time: 20m
  • Cook Time: 50m
  • Total Time: 1h 20m
  • Yield: 10
  • Category: Cake
  • Cuisine: American


Delicious and very dark chocolate cake – great texture and not too sweet. Definitely a winner!


1 cup (240ml) fresh espresso or coffee
1 cup (230g) butter, softened
3/4 cup (80g) black cocoa powder
1 tsp. vanilla extract
2 large eggs
1/2 cup (120g) sour cream
2 cups (260g) all-purpose flour
1 cup (200g) brown sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3.5 oz. (100g) semi-sweet chocolate, chopped
3.5 oz. (100g) semi-sweet chocolate, melted (optional)


1. Preheat the oven to 350°F (180°C). Grease a 10-15 cups (2,4-3,5l) bunt pan and dust with some cocoa powder. Set aside. Brew the espresso or coffee. Chop the chocolate and set aside
2. Add the coffee, butter, cocoa powder, and vanilla extract to a microwave-safe bowl and heat up until the butter has melted – it does not need long. You can do that in a pot on the stove as well. Mix until well combined and let cool down again for 5-10 Minutes.
3. Add the eggs and sour cream to a large bowl and mix until light and fluffy. Add the cooled coffee mixture and mix until well combined. Mix the flour with sugar, baking powder, baking soda, and salt and add to the bowl – mix until just combined. Add the chopped chocolate and fold in. Pour the batter into the prepared bundt pan and bake for 42-45 minutes or until a skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down in the pan for some time, then remove carefully and let cool down completely on a wire rack. Decorate the cake with melted chocolate (optional)


Enjoy baking!

Keywords: bundt, cake, Gugelhupf, black, chocolate, cocoa