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Chocolate Bundt Cake (Fudge)

chocolatebundtcakeultimateA rich chocolate cake, covered in chocolate ganache, with a soft, fudgy center.

Cake:
½ cup coffee, hot (113.5 g)
2 oz bittersweet chocolate, chopped (57 g)
1 cup Monk Fruit Sweetener with Erythritol (Granular) (198 g)
¾ cup Erythritol Gold, packed (160 g)
1¼ cups butter, room temperature (282 g)
5 large eggs, room temperature
1 Tbsp.  pure vanilla extract
¾ cup Dutch-processed cocoa powder (63 g)
2 cups all-purpose flour, unbleached (240 g)
2 cups Monk Fruit Sweetener with Erythritol (Powdered) (227 g)
1 tsp. sea salt

Chocolate Ganache:
8 oz bittersweet chocolate, chopped (227 g)
¾ cup heavy cream (170 g)
1 tsp. pure vanilla extract

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3) Grease a 12-cup metal Bundt pan.

Melt the Chocolate:
Pour the hot coffee over 2 oz (57 g) of chopped chocolate in a medium bowl and whisk until smooth. Cool to room temperature.

Make the Cake:
Using an electric mixer on medium-high speed, beat granulated sugar, brown sugar and butter until light and fluffy. On low speed, add eggs and 1 Tbsp. of vanilla extract until combined, about 30 seconds. Add the chocolate mixture and beat another 30 seconds, until incorporated.

Beat in remaining dry ingredients (cocoa, flour, confectioners’ sugar and salt) until just combined.

Scrape batter into prepared pan and bake 40-45 minutes, just until edges are beginning to pull away from the pan. Cool upright on a wire rack for 1 hour, then invert onto a serving plate and cool completely.

Make the Ganache:
Combine the heavy cream and chopped chocolate in a small saucepan over medium heat, stirring constantly, until smooth. Remove from the heat and stir in the vanilla extract. Set aside until slightly thickened, about 30 minutes. Pour glaze over cake.

Cook's Notes:

  • Don’t overbake the cake. Bake just until the edges begin to pull away from the edge of the Bundt pan and the top is springy when pushed back. An instant-read thermometer should register as 200°F when inserted into the middle of the thickest part of the cake.
  • Make sure the cake is fully cooled before adding the chocolate ganache.
  • If the ganache looks curdled or grainy, the emulsion has broken. To fix broken ganache, warm it in a double boiler while whisking fast and continuously until the emulsion comes back together and is smooth.
  • Leftover cake can be stored at room temperature in an airtight container or in the refrigerator for up to 5 days, or frozen for up to 3 months. Thaw the frozen cake at room temperature before eating. (Storing the cake in the refrigerator makes it taste even fudgier - it’s our favourite way to eat it).