This Fudgy Ganache Bundt Cake is the richest, moistest, thickest, and fudgiest chocolate cake you’ll get your hands on. There are few things I love more than chocolate cake, and I have been dreaming of a slightly denser cake that is decadent as ever. This cake is the cure. It’s easy to make, easy to decorate, and so delicious with chocolate ganache topping!
Why You Need This Fudge Bundt Cake
- 2 bowls
- No mixer
- No hassle
- Little mess
- No decorating
- Simple ingredients
- Little prep
- Easy to serve
Fudgy Chocolate Cake Perks
As I mentioned before, this fudgy chocolate ganache bundt cake is everything. I was looking for something a little fudgier than what I normally make. I wanted this cake to be for special occasions…. or for a Friday night in…. whatever works for you.
This cake is RICH. It’s indulgent., it’s thick, it’s dense but moist, it’s compact enough for it to travel but light and fluffy in all of the right ways.
To put it lightly, this might be the best cake I have ever had. No words can do it justice. You’ll just have to trust me.
This ganache MAKES this cake. It’s a thicker ganache so that it’s more of a fudgy frosting, but you’ll still see those gorgeous drips down your bundt!
Ganache can be an animal. If you’ve had a ganache fail before, you know it can just be the MOST discouraging. Well, I have a few tips that I have learned over the years that have helped me nail ganache almost every time!
- Make sure you have a clean bowl- no grease anywhere
- Use good quality chocolate- nothing crazy expensive, Ghirardelli works fabulously
- Chop your chocolate finely!
- Whisk SLOWLY
Tips and Tricks
The Pan: SPRAY THAT PAN LIKE THERE IS NO TOMORROW! You will be incredibly disappointed if you have a messy, broken bundt when it’s such an easy fix! Go hard on the cooking spray, butter and flour… whatever you are comfortable with!
Cocoa Powder: Sift your cocoa powder! I hate taking extra steps, but since you don’t use an electric mixer and also want to be wary of overmixing, getting the clumps out of your cocoa powder ahead of time will save you. It will help that chocolate flavor better disperse too!
Buttermilk: Buttermilk. It’s my newest best friend. Don’t have buttermilk on hand?
This Fudgy Ganache Bundt Cake is the richest, moistest, thickest, and fudgiest chocolate cake you’ll get your hands on. This cake is decadent and indulgent. It’s easy to make, easy to decorate, and so delicious with chocolate ganache topping!
For the Cake
- 1 1/3 cup granulated sugar
- 2/3 cup light brown sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 2/3 cup buttermilk, room temperature
- 1/3 cup sour cream, room temperature
- 1/2 cup vegetable oil
- 1 cup warm water
- 2 1/2 cups all purpose flour
- 2/3 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
For the Ganache
- 12 oz semisweet chocolate chips
- 3/4 cup heavy whipping cream
For the Cake
- Preheat your oven to 350 degrees Fahrenheit. HEAVILY spray your 10-12 cup bundt pan.
- In a large bowl, whisk granulated sugar, light brown sugar, room temperature eggs, vanilla extract, room temperature buttermilk, room temperature sour cream, vegetable oil, and warm water together.
- In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt together until combined.
- Pour dry ingredients into your wet. Whisk until smooth, making sure to only mix until the dry ingredients are JUST combined.
- Pour your batter into your prepared pan.
- Bake for 40-45 minutes. A toothpick inserted towards the center of the bundt will come out with moist crumbs. The top of the bundt will be cracked.
- Allow the bundt to cool for at least 40 minutes before flipping the pan on top of a wire cooling rack. Allow the bundt to cool before making and adding the ganache.
For the Ganache
- Pour your chocolate chips into a large bowl.
- In a saucepan over medium heat, heat heavy whipping cream. Cream should begin to simmer. You want to bring it ALMOST to a boil. Do not let it come to a boil, as it will not set correctly!
- Pour heavy whipping cream over your chocolate chips. Make sure the chocolate chips are completely covered by the heavy whipping cream, as you will have small chunks of unmelted chocolate chips in your ganache if the chips aren’t completely heated!
- Allow the mixture to set for 5 minutes.
- Using a whisk, start stirring in small circles in the center of the bowl. Continue stirring in the center until you see the chocolate and whipping cream come together. Slowly start whisking towards the outside of the bowl.
- Transfer the ganache to a cup, pyrex measuring cup, or piping bag to pour the ganache over the bundt.
- The ganache will take a couple of hours to fully set!
Keywords: Chocolate Cake, Bundt Cake, Ganache Cake, Fudge