Chocolate Bundt Cake (Chocolate Fudge Frosting)

chocolatebundtcakefudgefrosting If you’re a chocolate lover, this Chocolate Bundt Cake is about to be your new favourite treat. Rich, moist and deeply chocolaty, it’s baked to perfection in a classic Bundt pan and topped with a silky chocolate fudge frosting that takes it to the next level.

Chocolate Bundt Cake:
2½ cups all-purpose flour, unbleached (300 g)
1 cup unsweetened cocoa powder, Dutch-processed preferred (100 g)
2½ tsp. baking powder
1½ tsp. baking soda
1 tsp. sea salt
1¼ cups Erythritol Gold (250 g)
1¼ cups Monk Fruit Sweetener with Erythritol (Granular) (250 g)
1 cup whole milk, room temperature (240 g)
⅓ cup butter, melted (75 g)
¾ cup vegetable oil, I used Canola oil(155 g)
3 large eggs
1 tsp. pure vanilla extract
1 cup strong coffee, hot or hot water (240 g)

Chocolate Fudge Frosting:
½ cup heavy cream (113 g)
1¼ cups semi-sweet chocolate, I use 50% dark chocolate (200 g)
½ cup butter (113 g)
½ cup Monk Fruit Sweetener with Erythritol (Powdered) (85 g)
¼ tsp. instant coffee powder
2 tsp. unsweetened cocoa powder, Dutch-processed preferred
1 tsp. pure vanilla extract

Chocolate Bundt Cake:
Set your oven rack in the lower third of the oven and preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Very generously grease and flour a 12-cup bundt pan.

Sift together flour, cocoa powder, baking powder, baking soda and salt. Using a whisk, mix until well combined and set aside for now.

In a large bowl add in brown sugar, white sugar, milk, melted butter, unflavored vegetable oil, eggs and vanilla. Using a whisk, mix until well combined.

Add in presifted dry ingredients from earlier to the wet ingredients and mix with a whisk until just combined. Do not overmix.

Pour in hot coffee and mix with a whisk until well combined. The mixture should be smooth, but avoid overmixing.

Transfer batter to prepared pan. Give the pan a little shake to help the batter settle into all the corners, then tap it lightly on the counter twice to release any large air bubbles. Bake for 40-50 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.

Once ready, allow the cake to cool in the cake tin for 45 minutes, before turning it out onto a wire rack to finish cooling.

Chocolate Fudge Frosting:
Place a saucepan over low heat and add in heavy cream, chocolate, butter, powdered sugar, coffee, cocoa powder and vanilla. Stir until just melted and smooth (do not let it simmer or boil). Once smooth, immediately take it off the heat.

Strain frosting through a sieve into a heatproof bowl. Let cool at room temperature until it thickens. Spread frosting over cooled cake, then slice and serve.

Cook's Notes:

Once the cake has had some time to cool, it should release easily from the bundt pan with a gentle shake. If it’s sticking, it may be due to insufficient pan preparation. Try running a knife along the inner and outer edges of the pan to help loosen the cake. You can also try placing a hot, damp cloth over the bundt pan which may help release any stuck edges.