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Double Chocolate Fudgy Bundt Cake with Nutella and Espresso Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 89 reviews
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Double Chocolate Bundt Cake is the ultimate indulgence for chocolate lovers. Fudgy, moist, and bursting with rich chocolate flavor, it’s made with devil’s food cake mix, instant chocolate pudding, Nutella, and espresso powder to enhance the depth of chocolate. A luscious chocolate ganache topping adds the perfect finishing touch. Ideal for special occasions or any time you crave a decadent dessert.

Ingredients

Scale

Bundt Cake

  • 18.25 ounce package devil’s food cake mix
  • 5.9 ounce package instant chocolate pudding mix
  • 1 cup Greek yogurt, room temperature
  • 4 large eggs, room temperature
  • 1 cup vegetable oil
  • 1/2 cup Nutella
  • 2 tablespoons espresso powder
  • 1/2 cup warm water
  • 2 cups semi-sweet chocolate chips

Topping

  • 1 cup chocolate chips
  • 1 cup heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a bundt pan thoroughly and set it aside to ensure the cake doesn’t stick during baking.
  2. Mix Cake Batter: In a large mixing bowl, combine the devil’s food cake mix, instant chocolate pudding mix, Greek yogurt, eggs, vegetable oil, Nutella, espresso powder, and warm water. Mix until the batter is smooth and well incorporated. Then gently fold in the semi-sweet chocolate chips to distribute them evenly without overmixing.
  3. Pour Batter into Pan: Pour the prepared batter evenly into the greased bundt pan, smoothing the top with a spatula if necessary.
  4. Bake the Cake: Place the bundt pan in the preheated oven and bake for 55 to 60 minutes. Check doneness by inserting a toothpick into the center— it should come out clean or with a few moist crumbs.
  5. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This cooling step ensures the cake sets properly and is easier to remove from the pan.
  6. Prepare Chocolate Topping: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each until fully melted and smooth. Stir the melted chocolate into the heavy cream until the mixture is silky and well combined, creating a luscious ganache.
  7. Apply Topping and Serve: Carefully invert the cooled bundt cake onto a serving plate. Pour the chocolate ganache evenly over the top, letting it drip down the sides. Slice and serve immediately for the best texture and flavor.
  8. Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.

Notes

  • Using room temperature ingredients ensures the batter mixes evenly for a tender crumb.
  • Espresso powder enhances the richness of the chocolate without adding a coffee flavor.
  • Be careful not to overbake to keep the cake moist and fudgy.
  • If you don’t have a bundt pan, a tube pan can be a good substitute.
  • The chocolate ganache topping can be refrigerated and gently warmed before serving if it firms up too much.

Find it online: https://oliviadinner.com/double-chocolate-fudgy-bundt-cake-with-nutella-and-espresso-glaze-recipe/