Easy Chocolate Fudge Bundt Cake — moist, rich, and dreamy

This chocolate fudge cake is made with sour cream and coffee for a rich, deeply flavored, and indulgent dessert.

When I want a show-stopping dessert that still feels homemade, this chocolate fudge Bundt cake is one of my go-to recipes. It delivers a tender, moist crumb and a silky chocolate glaze without a lot of fuss.

The cake combines deep chocolate notes with a subtle hint of coffee to amplify the chocolate flavor, while sour cream keeps the texture wonderfully moist. A simple poured icing finishes the cake, creating a glossy, irresistible finish.

If you enjoy chocolate desserts that taste luxurious but are straightforward to make, add this fudge Bundt cake to your baking rotation. It’s perfect for gatherings, potlucks, or any time you want an impressive homemade treat.

More luscious chocolate ideas:

• Chocolate Sour Cream Pound Cake
• One Bowl Chocolate Cake
• Chocolate Cream Cheese Pound Cake
• Condensed Milk Brownies

Why coffee?

Adding brewed coffee in chocolate cakes is a classic technique because coffee deepens and intensifies the chocolate flavor without making the cake taste like coffee. In this recipe the coffee is subtle and blends with the chocolate to enhance its richness. If you prefer not to use coffee, you can substitute cooled water instead — the cake will still be delicious.

Choose a coffee you enjoy drinking for the best flavor. Freshly brewed and cooled coffee or a small amount of espresso works well; if needed, instant coffee can be used as a substitute.

How to make this easy chocolate fudge cake

This Bundt cake comes together in simple steps: prepare the pan, whisk dry ingredients, melt chocolate with butter, combine wet ingredients, fold in dry ingredients, bake, cool, and finish with a pourable chocolate icing.

Ingredients

For the cake:

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 cup semi-sweet chocolate chips
• 1 cup brewed coffee, cooled to room temperature (or water)
• 2 large eggs, at room temperature
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

For the icing:

• 2 cups powdered sugar
• 1/4 cup cocoa powder
• 3 tablespoons milk (add more if needed for consistency)

Step-by-step instructions

Prepare the pan and oven. Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly and dust it with cocoa powder to help the cake release cleanly.

Combine dry ingredients. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.

Melt chocolate and butter. In a small saucepan over low heat, melt the butter, then stir in the chocolate chips until fully melted and smooth. Remove from heat and let cool slightly.

Mix wet ingredients. In a large bowl, beat the eggs with the cooled coffee until combined. Gradually add the warm chocolate-butter mixture, then stir in the sour cream and vanilla until smooth.

Make the batter. Fold the dry ingredients into the wet mixture until just combined and the batter is smooth. Avoid overmixing to keep the cake tender.

Bake and cool. Pour the batter into the prepared Bundt pan and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Let the pan sit for five minutes after removing it from the oven. Run a knife around the edges, invert onto a cooling rack, lift the pan after about 15 minutes, and allow the cake to cool completely.

Prepare the icing. Whisk together the powdered sugar and cocoa powder in a medium bowl. Add the milk a tablespoon at a time and stir until the icing is smooth and pourable. Adjust the thickness with a little more milk or powdered sugar if needed.

Drizzle or pour the icing over the cooled cake, letting it run down the sides for a glossy finish. Allow the glaze to set for a few minutes before slicing.

Notes and variations

• Brewed coffee brings out the chocolate flavor, but water is a fine substitute if you prefer no coffee.
• Full-fat sour cream yields the best texture and moisture, though lower-fat sour cream or plain Greek yogurt can be used in a pinch. Avoid fat-free sour cream for best results.
• For a richer glaze, stir in a tablespoon of melted chocolate or a splash of cream.

Yield: 12 Servings

Chocolate Fudge Cake

This rich, moist chocolate fudge cake uses coffee to enhance the chocolate flavor and a simple poured icing for a glossy finish—an easy, elegant dessert for any occasion.

Prep Time
15 minutes

Cook Time
40 minutes

Additional Time
30 minutes

Total Time
1 hour 25 minutes

Recipe Ingredients

• For the Cake:
• 2 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• ½ teaspoon salt
• ½ cup butter
• 1 cup semi-sweet chocolate chips
• 1 cup brewed coffee, cooled (or water)
• 2 large eggs
• ½ cup sour cream
• 1 teaspoon vanilla extract
• For the Icing:
• 2 cups powdered sugar
• ¼ cup cocoa powder
• 3 tablespoons milk

Instructions

1. Preheat oven to 350°F (175°C). Grease a Bundt pan well and dust with cocoa powder.
2. In a medium bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Set aside.
3. In a small saucepan over low heat, melt the butter. Add chocolate chips and stir until smooth. Remove from heat and cool slightly.
4. In a large bowl, beat eggs with the cooled coffee. Slowly beat in the warm chocolate-butter mixture, then add sour cream and vanilla.
5. Fold the dry ingredients into the wet ingredients until just combined and smooth.
6. Pour batter into the prepared pan and bake 35–45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the pan sit for five minutes, then run a knife around the edges and invert onto a cooling rack. After 15 minutes, remove the pan and cool completely.
8. Whisk powdered sugar and cocoa together, add milk a tablespoon at a time until smooth and pourable. Drizzle over the cooled cake.

Notes

• Brewed coffee enhances chocolate notes; substitute water if you prefer no coffee flavor.
• Full-fat sour cream yields the best texture; lower-fat sour cream or plain Greek yogurt can be used as alternatives.

Nutrition Information (per serving)

Yield:

12

Serving Size:

1

Amount per serving:
Calories: 423
Total Fat: 16g
Saturated Fat: 9g
Cholesterol: 57mg
Sodium: 378mg
Carbohydrates: 68g
Fiber: 3g
Sugar: 43g
Protein: 6g

Nutrition information is approximate and provided for reference only.