Don't skip this rich, moist CHOCOLATE BUNDT CAKE recipe! With silky fudge frosting

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil provides a unique flavor while canola is often cheaper.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chopped chocolate

Dark chocolate has less sugar and can be more affordable.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed but granulated is usually cheaper.

Preheat the oven to 180°C (350°F).

Generously grease and flour a 12-cup Bundt pan or use a baking spray that has flour in it.

In a large bowl, sift together 300 g (2 1/2 cups) of plain all-purpose flour, 100 g (1 cup) of Dutch processed cocoa powder, 2 1/2 tsp of baking powder, 1 1/2 tsp of baking soda, and 1 1/4 tsp of salt. Mix until well combined and set aside.

In another large bowl, combine 250 g (1 1/4 cups) of soft light brown sugar, 250 g (1 1/4 cups) of white granulated sugar, 240 g (1 cup) of room temperature whole milk, 75 g (1/3 cup) of melted unsalted butter, 155 g (3/4 cup) of unflavored vegetable oil, 3 large room temperature eggs, and 1 tbsp of vanilla extract. Whisk until well combined.

Add the sifted dry ingredients to the wet ingredients and mix until just combined, avoiding overmixing.

Add 240 g (1 cup) of strong hot coffee (made from 1 1/2 tbsp of instant coffee powder in hot water) to the batter and whisk until smooth, again avoiding overmixing.

Pour the batter into the prepared Bundt pan and drop the pan lightly on the counter to remove large air bubbles.

Bake for 50 minutes or until a skewer or thin knife inserted into the thickest part of the cake comes out clean or with a few moist crumbs.

Let the cake cool in the pan for about 45 minutes before turning it out onto a wire rack to cool completely.

If the cake is stuck, run a thin knife along the inner and outer edges of the pan to help loosen it.

While the cake cools, prepare the chocolate fudge frosting by placing a saucepan over low heat and adding 113 g (1/2 cup) of heavy cream, 200 g (1 1/4 cups) of semisweet chocolate, 113 g (1/2 cup) of unsalted butter, 85 g (1/2 cup) of powdered sugar, 1/4 tsp of instant coffee powder, 1/4 tsp of salt, 2 tsp of unsweetened cocoa powder, and 1 tsp of vanilla. Mix until everything melts and combines without overheating.

Run the frosting through a sieve into a heatproof bowl to remove lumps and let it come to room temperature to thicken.

Once the cake is cool, transfer it to a cake stand or serving plate and spread the chocolate fudge frosting over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens