This Double Chocolate Bundt Cake recipe gives you a brownie-like cake, topped with a condensed milk icing & scattered with chocolate chips.
I also have recipes for Caramel Apple Bundt Cake and Brown Sugar Bundt Cake if chocolate isn’t your thing!
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.
- Enjoy!
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
Ingredients
- 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
Instructions
- 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,
Doris says
So rich and delicious, everyone loved it. I will be checking out more of your recipes, thank you
Erren's Kitchen says
I just love to hear this Doris, please stop by and let me know what you are making 🙂
Venia says
Made this recipe for a family dinner and it was a hit! I already saved it in my personal cookbook to make again in the future. I’d be baking this everyday if not for the gazillion calories. 🙂
Erren's Kitchen says
It’s so good, isn’t it? I’m glad you liked it 🙂
Nina says
Hi Erren, This is my daughters favorite cake! Thanks for posting it! Love your site!
Marion Perry says
Hello Erren my name is Ms. M.Perry I am preparing your double chocolate chip brownie cake and ran into a problem. In the instructions it says add sugar for the topping but your ingredients do not mention the sugar nor the measurements for the sugar. I might have over looked it but I do not think I did. So how much sugar am I suppose to measure? Thank you.
Erren says
Hi Marion, these are the worst comments for me especially when I get them when away and unable to respond! I’m really sorry for the error! I’m hoping since it calls for very little brown sugar and the condensed milk & chocolate are sweetened, it turned out ok for you! The recipe was meant to call for 1 tablespoon of brown sugar. I’m really sorry for not catching the error before publishing. I hope it went ok for you and you enjoyed the cake all the same!