This Double Chocolate Bundt Cake recipe gives you a brownie-like cake, topped with a condensed milk icing & scattered with chocolate chips.
The Best Bundt Chocolate Cake Recipe You’ll Need
The delectable cake is a cross between a cake and a brownie. It’s denser than a cake but not as fudgy as a brownie – either way – it’s truly delicious. The icing is made with condensed milk, butter and melted chocolate making the perfect topping for this indulgent cake.
Why This Recipe Works
- It’s super easy to prepare.
- The deep chocolate flavor is a chocolate lover’s dream!
- The icing requires no mixer – just a pot and a wooden spoon!
How to Make Double Chocolate Bundt Cake
- Combine the melted butter, sugars, coffee, and vanilla until smooth.
- Add the eggs, mix well.
- Pour batter into a greased pan.
- Bake for around 45 minutes.
- Prepare the icing.
- Ice the cake and add chocolate chips.
Step By Step Instructions
Beat together the melted butter, sugar, brown sugar, coffee, and vanilla until smooth.
Add the eggs, then beat until combined. With a wooden spoon stir in the dry ingredients. Fold in the chocolate chips.
Add to a greased pan.
Bake until a cake tester comes out clean.
I made the cake using an eight-inch pan. If you’re in the US, you can get one like mine here from Amazon. (#paidlink). I have to say I was really impressed because with just a light coating of Wilton’s Cake Release which you can also get on Amazon here (#paidlink), the cake came out of the pan by doing nothing but flipping the pan over onto the cooling rack. I have never had so little trouble with a bundt pan before!
Allow to cool while you prepare the icing.
To prepare the icing, gently heat the butter and sugar together until both are melted. Stir in the condensed milk and vanilla and cook until it just starts to bubble. Add the chocolate chips.
Stir until melted. Set aside to cool, stirring occasionally to keep smooth.
Pour the icing over the cake and scatter with more chocolate chips while both are still warm and serve it warm or let it cool before serving.
Serve and enjoy every last bite!
Tips for the perfect Bundt Cake
- Use A Nonstick Pan. Non-stick pans are a great solution to the challenges with Bundt cakes. A good nonstick pan will allow easy removal after baking.
- Use a Scratch Free Pan. Older non-stick pans with scratches or worn non-stick surfaces may no longer be slick enough to release your cake easily.
- Grease the pan thoroughly. Use Wilton’s Cake Release (#paidlink).or a non-stick vegetable oil spray — not butter when greasing the pan. Butter’s milk solids can act like glue, causing the cake batter to stick to the pan.
Other Great Chocolate recipes
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Let’s Make Double Chocolate Bundt Cake
- 1¼ cups butter melted
- 1 cup granulated sugar
- ½ cups brown sugar packed
- 1 teaspoon vanilla extract
- 3 tablespoons strong coffee
- 3 large eggs
- 1¾ cups all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup semi-sweet or dark chocolate chips
For the topping:
- ⅓ cup butter
- 1 14 fl oz sweetened condensed milk
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- ½ cup semi-sweet or dark chocolate chips plus extra to scatter on top
- Grease an 8-inch bundt pan.
- Preheat the oven to 350F/180C
- Beat together the melted butter, sugar, brown sugar, coffee, and vanilla until smooth.
- Add the eggs, then beat until combined.
- With a wooden spoon. Stir in the flour, cocoa, salt baking powder & baking soda.
- Stir in the chocolate chips, add to the greased pan and bake for 40 -45 mins until risen all over and a cake tester comes out with a few damp crumbs.
For the topping:
- Gently heat the butter and sugar together until both are melted. Stir in the condensed milk and vanilla and cook until it just starts to bubble.
- Add the chocolate chips and stir until melted. Set aside to cool, stirring occasionally to keep smooth.
- You can pour it over the cake and scatter with more chocolate chips while both are still warm and serve it warm or let it cool before serving,
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.