Ingredients for Fudge Brownie Bundt Cake
- Granulated Sugar
- Butter
- Instant Coffee Granules
- Warm Water
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- Baking Cocoa
- 1 teaspoon baking powder
- ½ teaspoon salt
- Nuts
- Icing
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How to Make Fudge Brownie Bundt Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a standard bundt pan generously. (Tip: Use baking spray with flour for easy cleanup)
- In a large bowl, combine 1 ½ cups granulated sugar, ½ cup (1 stick) melted unsalted butter, and ½ cup strong brewed instant coffee (dissolved in 2 tablespoons hot water).
- Whisk in 2 large eggs and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in ½ cup chopped walnuts or pecans (optional).
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs (not wet batter).
- Let the cake cool in the pan for at least 15 minutes before inverting it onto a serving plate. (It's best to let it cool completely for easier serving)
- While the cake is still slightly warm, drizzle generously with your favorite buttercream frosting. Let the frosting drip down the sides for extra deliciousness!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
134g
Fat
48g
Carbs
16g
