Chocolate Fudge Bundt Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with butter or nonstick spray, then lightly flour it or use cocoa powder to prevent white residue. Position an oven rack in the middle.

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 3 tbsp unsweetened cocoa powder, 1 3/4 cups granulated sugar, 1 1/4 tsp baking powder, 1 tsp baking soda, and 3/4 tsp fine salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk together 1/2 cup vegetable oil, 1/4 cup melted unsalted butter (cooled slightly), 3 large eggs, 1 cup buttermilk, 1/2 cup hot brewed coffee, and 2 tsp vanilla extract until blended.

Combine wet and dry

Make a well in the dry ingredients and pour in the wet mixture. Using a rubber spatula or a low-speed mixer, gently fold until just combined. Scrape bowl sides to ensure no pockets of flour remain. Batter will be smooth and pourable; do not overmix.

Bake

Pour batter into the prepared bundt pan, smoothing the top. Tap the pan gently on the counter to release air bubbles. Bake in the preheated oven for 35–45 minutes, or until a toothpick inserted in the thickest part comes out with a few moist crumbs (not wet batter).

Cool and unmold

Allow the cake to cool in the pan on a wire rack for 15 minutes. Run a thin knife around the inner and outer edges of the bundt pan to loosen, then invert onto the rack to release the cake. Cool completely (about 1–2 hours) before slicing so hot fudge won't overly melt the ice cream when serving.

Make the sauce

In a small saucepan combine 3/4 cup heavy cream, 1/2 cup granulated sugar, and 3 tbsp cocoa powder. Whisk together over medium heat until sugar dissolves and mixture is smooth, about 2–3 minutes. Bring to a gentle simmer, stirring frequently (do not boil vigorously).

Add chocolate and finish

Remove saucepan from heat and add 4 oz finely chopped semisweet chocolate, 2 tbsp unsalted butter, 1/2 tsp vanilla extract, and 1/8 tsp salt. Let sit for 1 minute, then whisk until glossy and completely smooth. If thicker sauce is desired, return to very low heat and stir until slightly thickened (about 1 minute). Keep warm over a low spot on the stove or transfer to a small insulated container.

Slice and plate

When the cake is completely cooled, place on a serving platter. Slice generous wedges and set one on each dessert plate.

Add ice cream

Top each warm (or room-temperature) slice with a scoop of vanilla ice cream. If the cake is warm the ice cream will soften; if you prefer bigger contrast, let cake cool fully and slightly warm the sauce only.

Sauce and garnish

Spoon 2–3 tablespoons of the warm hot fudge sauce over each ice cream-topped slice. Sprinkle about 1–2 tbsp of chocolate shavings over each portion and dust lightly with powdered sugar if using.

Serve

Serve immediately so ice cream and sauce create a molten contrast with the cake. Leftover sauce can be refrigerated in a sealed container for up to 1 week and gently reheated; leftover cake keeps wrapped at room temperature for 2 days or refrigerated for up to 5 days.