Introduction to Chocolate Fudge Bundt Cake with Cream Filling
Welcome to the world of indulgence with my Chocolate Fudge Bundt Cake with Cream Filling! This cake is not just a dessert; it’s a warm hug on a plate. Whether you’re celebrating a special occasion or simply need a sweet escape after a long day, this recipe is your go-to. It’s rich, moist, and filled with a creamy surprise that will make your taste buds dance. Plus, it’s surprisingly easy to whip up, making it perfect for busy days when you want to impress your loved ones without spending hours in the kitchen.
Why You’ll Love This Chocolate Fudge Bundt Cake with Cream Filling
This Chocolate Fudge Bundt Cake with Cream Filling is a true crowd-pleaser. It’s incredibly easy to make, so even novice bakers can shine. The rich chocolate flavor combined with the creamy center creates a delightful contrast that’s hard to resist. Plus, it’s perfect for any occasion, from casual family dinners to fancy gatherings. You’ll love how quickly it comes together, leaving you more time to enjoy the sweet moments with loved ones.
Ingredients for Chocolate Fudge Bundt Cake with Cream Filling
Gathering the right ingredients is the first step to creating your Chocolate Fudge Bundt Cake with Cream Filling. Here’s what you’ll need:
- Unsalted butter: This adds richness and moisture to the cake. Make sure it’s softened for easy mixing.
- Granulated sugar: Sweetness is key! It helps create that lovely fluffy texture when creamed with butter.
- Large eggs: Eggs bind the ingredients together and add moisture. Room temperature eggs work best for even mixing.
- All-purpose flour: The backbone of the cake, providing structure. You can substitute with gluten-free flour if needed.
- Unsweetened cocoa powder: This is where the chocolate magic happens! It gives the cake its deep, rich flavor.
- Baking soda and baking powder: These leavening agents help the cake rise, making it light and fluffy.
- Salt: Just a pinch enhances the flavors and balances the sweetness.
- Buttermilk: This adds moisture and a slight tang. If you don’t have it, mix regular milk with a teaspoon of vinegar.
- Hot coffee: It intensifies the chocolate flavor. If you prefer a milder taste, hot water works just as well.
- Vanilla extract: A splash of vanilla adds warmth and depth to the cake.
- Cream cheese: This is the star of the cream filling, providing a rich and tangy contrast to the chocolate.
- Powdered sugar: It sweetens the cream filling and gives it a smooth texture.
- Chocolate chips: Semi-sweet chocolate chips are perfect for the ganache, adding a luscious finish.
- Heavy cream: This creates a silky ganache that drapes beautifully over the cake.
- Butter: A little butter in the ganache adds shine and richness.
- Chocolate sprinkles: These are optional but add a fun, festive touch to your finished cake.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Chocolate Fudge Bundt Cake with Cream Filling
Now that you have all your ingredients ready, let’s dive into the delightful process of making this Chocolate Fudge Bundt Cake with Cream Filling. Follow these steps, and you’ll be on your way to creating a dessert that will have everyone asking for seconds!
Step 1: Prepare the Cream Filling
Start by grabbing a small bowl. In it, beat together the softened cream cheese, powdered sugar, egg, and vanilla extract until the mixture is smooth and creamy. This filling is the heart of your cake, so make sure it’s well combined. Once it’s ready, set it aside for now. It’ll be waiting to surprise your taste buds later!
Step 2: Preheat and Prepare the Bundt Pan
Preheat your oven to 350°F (175°C). While that’s heating up, grease and flour your Bundt pan. This step is crucial to ensure your cake comes out easily. In a large mixing bowl, cream the softened butter and granulated sugar together until it’s light and fluffy. This should take about 3-5 minutes. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, and let that sweet aroma fill your kitchen!
Step 3: Mix Dry Ingredients
In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. This is where the magic begins! Gradually alternate adding the dry ingredients with the buttermilk, mixing until everything is just combined. Finally, stir in the hot coffee until the batter is smooth. Don’t worry if it seems a bit thin; that’s just how it should be!
Step 4: Assemble the Cake
Now it’s time to bring it all together! Pour half of the cake batter into the prepared Bundt pan. Then, carefully spoon the cream filling into the center, making sure to avoid the edges. This is where the surprise comes in! Pour the remaining cake batter over the cream filling, ensuring it’s completely covered. You’re almost there!
Step 5: Bake the Cake
Place your Bundt pan in the preheated oven and bake for 50–60 minutes. To check for doneness, insert a toothpick into the cake, but avoid the cream filling. If it comes out clean, you’re good to go! Once baked, let the cake cool in the pan for about 15 minutes before carefully inverting it onto a wire rack. The anticipation is building!
Step 6: Prepare the Ganache
While your cake cools, let’s make that luscious ganache. Heat the heavy cream in a small saucepan until it’s steaming, but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Stir until the chocolate is completely melted and smooth. Add a tablespoon of butter for that extra shine. Once your cake is cool, pour the ganache over the top, letting it drip down the sides. Finish it off with a sprinkle of chocolate sprinkles for that festive touch!
Tips for Success
- Always use room temperature ingredients for a smoother batter.
- Don’t skip greasing and flouring the Bundt pan; it’s key for easy release.
- Let the cake cool completely before adding ganache to prevent melting.
- For a richer flavor, use high-quality cocoa powder and chocolate chips.
- Experiment with different toppings like nuts or fresh berries for a twist!
Equipment Needed
- Bundt pan: Essential for that beautiful shape. A regular cake pan works in a pinch.
- Mixing bowls: Use a large bowl for the batter and a small one for the cream filling.
- Electric mixer: Makes creaming butter and sugar a breeze. A whisk can work too, but it’ll take longer.
- Rubber spatula: Perfect for scraping down the sides of the bowl and folding ingredients.
- Measuring cups and spoons: Accurate measurements are key for baking success!
Variations of Chocolate Fudge Bundt Cake with Cream Filling
- Nutty Delight: Add chopped walnuts or pecans to the batter for a crunchy texture and nutty flavor.
- Mint Chocolate: Incorporate peppermint extract into the batter and ganache for a refreshing twist.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to accommodate dietary needs.
- Fruit Fusion: Fold in fresh raspberries or cherries into the batter for a fruity surprise.
- Vegan Version: Replace eggs with flaxseed meal and use plant-based butter and milk for a vegan-friendly treat.
Serving Suggestions for Chocolate Fudge Bundt Cake with Cream Filling
- Pair with a scoop of vanilla ice cream for a delightful contrast.
- Serve alongside fresh berries to add a pop of color and freshness.
- Drizzle extra ganache on individual slices for an indulgent touch.
- Enjoy with a cup of coffee or a glass of milk for a classic combo.
- Garnish with mint leaves for a refreshing presentation.
FAQs about Chocolate Fudge Bundt Cake with Cream Filling
Can I make this Chocolate Fudge Bundt Cake with Cream Filling ahead of time?
Absolutely! This cake actually tastes even better the next day. Just store it in an airtight container at room temperature. You can add the ganache right before serving for that fresh, glossy finish.
What can I substitute for buttermilk in this recipe?
If you don’t have buttermilk on hand, don’t worry! You can easily make a substitute by mixing regular milk with a teaspoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
How do I store leftover Chocolate Fudge Bundt Cake with Cream Filling?
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it, but be sure to bring it back to room temperature before serving for the best flavor.
Can I freeze this cake?
Yes, you can freeze the Chocolate Fudge Bundt Cake with Cream Filling! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Just thaw it in the fridge overnight before serving.
What can I use instead of cream cheese for the filling?
If you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese as a substitute for cream cheese. Both will give you a creamy texture, but the flavor will be slightly different.
Final Thoughts
Making this Chocolate Fudge Bundt Cake with Cream Filling is more than just baking; it’s about creating sweet memories. The rich chocolate flavor paired with the creamy center is a delightful surprise that brings smiles to everyone’s faces. Whether it’s a family gathering or a cozy night in, this cake is sure to be the star of the show. I love how it fills my kitchen with warmth and joy, making every slice a celebration. So, roll up your sleeves and dive into this delicious adventure—you won’t regret it!
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Chocolate Fudge Bundt Cake with Cream Filling delight!
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist Chocolate Fudge Bundt Cake filled with a creamy center and topped with a luscious chocolate ganache.
Ingredients
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs (room temperature)
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk (or milk + 1 tsp vinegar)
- 1 cup hot coffee (or hot water for milder flavor)
- 2 tsp vanilla extract
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 large egg (for cream filling)
- 1 tsp vanilla extract (for cream filling)
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 Tbsp butter (for shine)
- Chocolate sprinkles (for topping)
Instructions
- Beat cream cheese, powdered sugar, egg, and vanilla until smooth. Set aside in a small bowl.
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
- In another bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Alternate adding dry ingredients with buttermilk, mixing until combined. Stir in hot coffee until smooth (batter will be thin).
- Pour half of the cake batter into the Bundt pan. Spoon cream filling in the center, avoiding edges. Pour remaining cake batter over the filling to cover.
- Bake for 50–60 minutes, or until a toothpick inserted (not into the cream filling) comes out clean. Let cool in the pan for 15 minutes before inverting onto a wire rack.
- Heat cream until steaming, then pour over chocolate chips. Stir until smooth, then add butter for shine. Pour ganache over the cooled cake. Top with chocolate sprinkles.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a milder flavor, use hot water instead of coffee.
- Let the cake cool completely before adding the ganache to prevent it from melting.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
