Chocolate Fudge Bundt Cake Recipe
1 cup Brewed Coffee
450 g Butter, melted
3/4 cup Cocoa Powder
2 cups Sugar
3/4 tsp Baking Powder
1/4 tsp Baking Soda
3/4 tsp Salt
2 cups Flour
2 tsp Vanilla
1/2 cup Buttermilk
To start preparing this decadent chocolate fudge bundt cake, you must first brew a cup of your favourite coffee. In a bowl, add the coffee while it is still hot to the butter and cocoa powder. Mix it well until all the butter melts and incorporates fully with the cocoa powder.
In a second bowl, mix the sugar, baking powder, baking soda, salt, and sifted flour. Using a third bowl, whisk the eggs with vanilla and buttermilk. If you do not have buttermilk, you can use the same amount of full-fat milk with a tsp of white vinegar. Once you have all 3 bowls with the ingredients ready, you can start incorporating the coffee butter mix into the dry ingredients, followed by the eggs and buttermilk mix.
Grease a bundt pan and dust it with cocoa powder then pour your batter evenly in it. Bake the cake at 350F for 40-45 minutes or until a toothpick comes out clean if you use the toothpick test method. Allow the bundt cake to cool on your counter before attempting to flip it onto a cake stand.
Dark Chocolate Ganache Recipe
150 g Dark chocolate chips
150 g 35% cream
Heat the cream until small bubbles form along the side of your pot then pour it onto the chocolate chips. Mix it well until the consistency is silky smooth. Pour it on top of the chocolate bundt and allow the ganache to set, for at least 15 minutes, before slicing through the cake.
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***If you are interested in exploring the history of Middle Eastern cuisine, check out this 13th-century book called Scents and Flavors: A Syrian Cookbook.