Oh my gosh, you have to try this chocolate brownie bundt cake – it’s my absolute go-to when I need a showstopper dessert that’s secretly easy. I’ll never forget the first time I made it for a family potluck. My cousin took one bite, closed her eyes dramatically and said “This tastes like someone poured melted chocolate into cake form!” That’s exactly what we’re going for here – that rich, fudgy texture that makes people swoon. The magic happens when brownie meets bundt pan, creating these gorgeous ridges that catch pools of glossy ganache. Trust me, once you master this recipe (and you will on the first try), it’ll become your new signature dessert. Just warning you – it disappears fast!
Why You’ll Love This Chocolate Brownie Bundt Cake
This cake is pure magic – let me count the ways:
- Effortless elegance: Looks fancy but comes together in one bowl with basic ingredients
- Rich chocolate bliss: Hits that perfect sweet spot between cake and brownie texture
- Crowd-pleasing power: Never fails to disappear at gatherings (bring napkins!)
- Foolproof method: Even baking novices nail this on their first try
- Gorgeous presentation: Those bundt ridges catch every drop of silky ganache
Honestly, it’s the dessert equivalent of a cozy chocolate hug – comforting yet impressive.
Ingredients for Chocolate Brownie Bundt Cake
Okay, let’s gather our chocolatey treasures! Here’s what you’ll need for this beauty:
- 1 cup unsalted butter – melted and slightly cooled (trust me, this makes all the difference)
- 2 cups granulated sugar – because we’re making dessert, not health food
- 4 large eggs – room temperature if you can plan ahead (but no stress if not)
- 1 teaspoon vanilla extract – the good stuff, please!
- 1 cup all-purpose flour – spooned and leveled, no packing
- 3/4 cup cocoa powder – sifted to avoid lumps (I learned this the hard way)
- 1/2 teaspoon salt – just enough to make the chocolate sing
- 1 cup chocolate chips – semi-sweet is my go-to, but dark works too
- 1/2 cup heavy cream – for that luscious ganache waterfall
See? Nothing weird or fancy – just pantry staples ready to transform into something magical. Now let’s get mixing!
How to Make Chocolate Brownie Bundt Cake
Alright, let’s dive into the fun part – turning these simple ingredients into chocolate heaven! Don’t worry, I’ll walk you through each step like I’m right there in the kitchen with you.
Preparing the Batter
First things first – preheat that oven to 350°F (175°C) and grease your bundt pan really well. I like to use butter and a dusting of cocoa powder (flour works too, but cocoa keeps it looking chocolatey).
Now, grab your biggest mixing bowl and pour in that melted butter (make sure it’s cooled slightly – you don’t want scrambled eggs!). Add the sugar and whisk until it looks like glossy chocolate milk. Crack in those eggs one at a time, mixing well after each. Splash in the vanilla – oh, that smell already!
Here’s the key: sift together your flour, cocoa powder, and salt right into the bowl. Gently fold it all together until JUST combined – a few streaks are okay! Overmixing makes tough cake, and we want fudgy perfection. Finally, fold in those chocolate chips (I always sneak a few extra).
Baking and Cooling
Pour that luscious batter into your prepared pan – it’ll be thick and glorious. Smooth the top, then pop it in the oven for about 45 minutes. You’ll know it’s done when the top looks set and a toothpick comes out with moist crumbs (not wet batter).
Now comes the hardest part – patience! Let the cake cool in the pan for 10 minutes exactly. Any less and it might stick; any more and it gets stubborn. Then, place a wire rack over the pan and flip with confidence! If it sticks, just run a knife along the edges – no stress.
Making the Chocolate Ganache
While the cake cools completely (yes, completely – hot cake makes runny ganache!), make your magic sauce. Heat the heavy cream until it’s steaming but not boiling. Pour it over a bowl of chocolate chips and let it sit for 1 minute – no peeking! Then stir slowly until it turns into silky perfection.
Drizzle that gorgeous ganache over your cooled cake, letting it cascade down those beautiful bundt ridges. Pro tip: do this on a wire rack over parchment to catch drips for easy cleanup!
Tips for the Perfect Chocolate Brownie Bundt Cake
Listen, I’ve made every mistake so you don’t have to! Here are my hard-earned secrets:
- Grease like you mean it: Get into every nook of that bundt pan with butter and cocoa powder – flour works too, but cocoa keeps it pretty
- Don’t peek! Opening the oven door early makes cakes fall. Wait until at least 40 minutes in
- Ganache timing is everything: Let the cake cool completely before pouring, or you’ll get a chocolate puddle instead of glossy ribbons
- Chocolate chip hack: Toss chips in a bit of flour before folding in – stops them from sinking to the bottom
- The toothpick lie: Pull the cake when the tester has moist crumbs, not clean – it keeps baking as it cools
Follow these, and you’re guaranteed that perfect fudgy texture every time!
Ingredient Substitutions & Notes
Listen, I get it – sometimes you’re staring into your pantry thinking “Now what?” Here’s the scoop on swaps that totally work:
- Cocoa powder: Dutch-process gives deeper flavor, but natural works fine (just don’t mix them up in recipes calling for baking powder!)
- Dairy-free? Coconut oil for butter and coconut cream for heavy cream make a killer vegan version
- Out of chocolate chips? Chopped chocolate bars work beautifully – I’ve used everything from milk to 70% dark
- Salt alert: If using salted butter, skip the added salt unless you like that salty-chocolate vibe
The beauty of this cake? It’s forgiving – as long as you keep the ratios right, you can play around!
Serving and Storing Chocolate Brownie Bundt Cake
Oh, the joy of deciding how to serve this beauty! My favorite way? Slightly warm with the ganache still glossy – just 10 seconds in the microwave does the trick. But honestly, it’s heavenly at room temperature too, especially with a scoop of vanilla ice cream melting into those ridges.
Store leftovers (if you have any!) covered at room temperature for up to 3 days – the ganache keeps it moist. For longer storage, wrap tightly in plastic and freeze for up to 2 months. Thaw overnight on the counter when those chocolate cravings hit!
Nutritional Information
Okay, let’s be real – we’re not making salad here! This is pure chocolate indulgence, and I’m not about to pretend otherwise. The nutritional values will always vary depending on your specific ingredients (are you using premium cocoa? European butter? That fancy vanilla you splurged on?).
I always say: enjoy a sensible slice (who am I kidding, go for that second sliver!) and balance it out with something green later. Life’s too short not to savor every chocolatey bite of this beauty. Just know that each serving packs plenty of happiness!
Common Questions About Chocolate Brownie Bundt Cake
I get asked about this cake ALL the time – here are the top questions from my kitchen to yours:
“Can I make this in a regular cake pan?” Absolutely! A 9×13 pan works great – just bake for 30-35 minutes instead. You won’t get those gorgeous bundt ridges, but the flavor stays just as decadent.
“Help! My cake turned out dry – what went wrong?” Oh no! Usually this means it baked too long. Next time, check a few minutes early – ovens vary. For this one, try brushing with simple syrup (equal parts sugar and water) to bring it back to life.
“Can I freeze the leftovers?” You bet! Wrap slices tightly in plastic, then foil. They’ll keep for 2 months – thaw at room temp when that chocolate craving hits. The ganache freezes beautifully too.
“What’s the best cocoa powder to use?” I swear by Dutch-process for its deep flavor, but natural cocoa works too – just don’t swap them in recipes calling for baking powder/soda unless you adjust!
“My ganache split – how do I fix it?” Don’t panic! Add a splash of warm cream and whisk gently. If it’s really stubborn, blend in a teaspoon of corn syrup – works like magic to bring it back together.
Share Your Chocolate Brownie Bundt Cake!
I’d love to see your masterpiece! Snap a pic of your gorgeous bundt cake and tag me – nothing makes me happier than seeing your chocolatey creations. Leave a comment below telling me how it turned out (and how fast it disappeared!). Happy baking, friends!
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1 Insanely Decadent Chocolate Brownie Bundt Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich chocolate brownie bundt cake with a moist, fudgy texture and glossy chocolate ganache topping.
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup heavy cream for ganache
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt pan.
- Melt butter and mix with sugar in a large bowl.
- Add eggs and vanilla, beat until smooth.
- Sift in flour, cocoa, and salt. Stir until combined.
- Fold in chocolate chips.
- Pour batter into the pan and bake for 45 minutes.
- Cool cake in pan for 10 minutes, then invert onto a rack.
- Heat cream and pour over chocolate chips to make ganache. Drizzle over cooled cake.
Notes
- Do not overmix the batter to keep the cake tender.
- Let cake cool completely before adding ganache.
- Store covered at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
Keywords: chocolate brownie bundt cake, brownie cake recipe, chocolate ganache bundt cake, easy chocolate bundt cake, rich chocolate dessert, decadent chocolate cake