Triple Chocolate Bundt Cake

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Triple Chocolate Bundt Cake with the richest chocolate cake made from scratch and covered in a dark chocolate ganache and extra chocolate chips.

Triple Chocolate Bundt Cake with the richest chocolate cake made from scratch and covered in a dark chocolate ganache and extra chocolate chips.

Triple Chocolate Bundt Cake is a hugely popular cake with clients around the holidays. People love the bundt cakes, the ease of serving and the non-fruitcake quality this has while being low maintenance enough to be given as gifts.

Recipes for Triple Chocolate Bundt Cake across the internet usually call for box mixes and pudding mixes but I stick to my tried and true favorite One Minute Ganache recipe and Ina Garten’s amazing cake recipe which is both rich and bold. Triple Chocolate Bundt Cake with the richest chocolate cake made from scratch and covered in a dark chocolate ganache and extra chocolate chips.The recipe is easy made in a stand mixer, you can of course use a whisk or hand mixer since we aren’t creaming butter here, it’s just about combining ingredients. The most important thing to keep in mind about the recipe is the quality of the ingredients you’re using. Use a good espresso/coffee and the best cocoa powder.

If you aren’t a coffee drinker I highly recommend keeping an instant espresso powder on hand for baking. Triple Chocolate Bundt Cake with the richest chocolate cake made from scratch and covered in a dark chocolate ganache and extra chocolate chips.

Dark chocolate chips are a great complement to this Triple Chocolate Bundt Cake, but if you have a preferred chocolate you would like to use the ganache and chocolate chip topping could of course be any variety of chocolate you would like.

You may also just like to play around with the decoration of the cake, maybe using white chocolate ganache with the dark chocolate chips or vice versa. Just be careful using a milk chocolate variety against a much stronger flavor as the milk chocolate flavor tends to get lost in the mix.

Triple Chocolate Bundt Cake with the richest chocolate cake made from scratch and covered in a dark chocolate ganache and extra chocolate chips.

Tools used in this Triple Chocolate Bundt Cake recipe:
Bundt Cake Pan – The classic bundt cake pan.
Stand Mixer – The classic stand mixer, it’s always a huge help to get things mixed a heck of a lot faster. Plus, that blue! <3
Hand Mixer – For smaller jobs you don’t want to pull the large mixture out for, this hand mixer is a breeze.
Instant Espresso Powder – Perfect if you don’t constantly keep brewed coffee on hand.
Dark Chocolate Chips – My favorite dark chocolate chips, I keep them on hand in volume! More and more stores carry the brand now too, so when mine has a sale I buy 3 or 4 bags of every flavor. (Sometimes I can even get them for LESS than Nestle)
Unsweetened Cocoa Powder – This cocoa powder gives an amazing, dark, rich chocolate flavor. I also highly recommend the Trader Joe’s Brand of cocoa powder.

Recipe

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Triple Chocolate Bundt Cake

4.98 from 45 votes
  • Yield: 12 servings
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder
Triple Chocolate Bundt Cake with the richest chocolate cake made from scratch and covered in a dark chocolate ganache and extra chocolate chips.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cups cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • 1/2 cup heavy cream
  • 1 cup dark chocolate chips , divided

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 350 degrees F.
  2. Grease a bundt pan with butter and flour or baking spray.
  3. Add the flour sugar, cocoa, baking soda, baking powder, and salt into a stand mixer on low speed until combined.
  4. In a second bowl combine the buttermilk, oil, eggs, and vanilla with a whisk.
  5. Add the wet ingredients to the stand mixer on low.
  6. Add the coffee to the mixture until just combined.
  7. Pour batter into the bundt pan and bake for 50-55 minutes.

  8. Let cake cool completely before adding ganache (or it will run right off the cake).
  9. To make the ganache add the 1/2 cup of heavy cream to 2/3 cup dark chocolate chips in a microwave safe bowl and heat in 30 second increments.
  10. Using a fork add the chocolate ganache in a zig-zag pattern.
  11. Garnish with remaining chocolate chips.

Recipe Notes

Recipe adapted from Ina Garten.

Nutrition Information

Yield: 12 servings, Amount per serving: 426 calories, Calories: 426g, Carbohydrates: 60g, Protein: 5g, Fat: 19g, Saturated Fat: 15g, Cholesterol: 43mg, Sodium: 430mg, Potassium: 284mg, Fiber: 2g, Sugar: 39g, Vitamin A: 220g, Vitamin C: 0.1g, Calcium: 103g, Iron: 2g

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Keyword: Triple Chocolate Bundt Cake
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Triple Chocolate Bundt Cake with the richest chocolate cake made from scratch and covered in a dark chocolate ganache and extra chocolate chips.

Triple Chocolate Bundt Cake with the richest chocolate cake made from scratch and covered in a dark chocolate ganache and extra chocolate chips.
Triple Chocolate Bundt Cake with the richest chocolate cake made from scratch and covered in a dark chocolate ganache and extra chocolate chips.

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Really tasty + simple cake. Was a bit worried about the liquidy consistency of the batter, but cooked really nicely and slid right out of the tin. Sort of fudgy texture, and the ganache works deliciously with it.

  2. This is my go to recipe for a chocolate cake that is loads of scrumptious gooey and moist. It is a definite crowd pleaser. And if you are making for an event, pull out a muffin tin and make a few cupcakes that you can “test” out of the main batch (for those of us that simply can’t wait until the party to devour or have family members circling like vultures). There is still plenty of cake to go around!

    I personally think it is better than any of the now popular bundt cake bakeries around the country. One day I’ll get around to creating a mini competition at my house.

  3. Thank you!!! I just made this for my dear granddaughter’s 15th birthday it smells heavenly! She requested Grandma’s Chocolate Chocolate Chocolate Bundt cake and I couldn’t find my last recipe and decided to give this one a try. Wow am I ever happy I found it! I added a handful of chocolate chips in the batter before putting it in the pan, it came out of the pan beautifully after a 15 minite rest. I’ll top it with the ganache and add cut up chocolate bars in the middle for an extra chocolatey goody for her and friends.

  4. I need to make this cake the day before my mom’s birthday party. How long will this cake keep for and how should I store it? Any other advice regarding my situation?

    1. You will be a-okay making it the day before. I would keep it in an airtight container overnight and if possible make the drizzle same day for best effect. Don’t refrigerate, room temperature will be totally fine, it is quite a moist cake.

    1. I generally use cup measurements because they are more universal for home cooks in the US, however you can measure it out in grams. That is the way chefs do for a more accurate measure.

  5. I have made this Bundt cake many times for my office, my wife’s office and friends. I am getting so many request for more. Truly one of the best chocolate cakes I have ever tasted. I now have this in my arsenal of recipes for entertaining. Thank you for posting this cake.

    1. Wow! Lucky coworkers and friends haha! I need coworkers to bring me cake! 🙂 So glad you like this recipe. Love to hear if you try out any of my other cakes and how they turn out!

  6. Hi. I would like to double the recipe and make 2, 6 well mini Bundt pans. What should I do about the leaveners. Just double them? It looks delicious and I’m excited to bake it. Thank you! Keenan

    1. If you use the slider in the recipe to adjust the servings, it will adjust the ingredients you need to double the recipe. Let me know how they turn out!

  7. Even though the cake rose up high enough to drip into the hole in the Bundt cake pan and landed on the bottom of the oven to burn, the remaining cake was delicious! I also added both maple and rum extracts to the ganache and sprinkled the top with real bacon bits.

    Will be trying this again in a bigger pan. It’s really tasty!

    Thank you!

  8. Delicious, even though my coffee was a bit too strong. To tone down the taste, I paired with coconut whipped cream and homemade salted caramel. Next time I will do the ganache!

    I used a thermometer and took it out at 205 degrees. Moist and came out in one piece. Thanks! I’ll have to try the flourless cake and cookie recipes next.

  9. I found this recipe looking for a way to copycat the l’oven aldis triple chocolate creme cake and I think it will be perfect can’t wait to try 🙂

  10. First, let me say I like the cake. I was helping my granddaughter make if for her Mom’s birthday and when we tasted it…she wouldn’t eat it. Too coffee! So, we quick made another cake that she could (would) eat to celebrate with her Mom (since it was her gift to her Mom). So, FYI, make sure you want the coffee taste in the cake or make a weaker cup of coffee. I was thinking, next time, I could possibly use a cup of cocoa if my Granddaughter and I make it again. It is a very mosit cake and easy to make.

  11. First time baker here, is the batter meant to be on the runny side? I have always made boxes cakes so I’m not sure if I did something wrong. Currently in the oven now. Can’t wait to see how it turns out.TIA

      1. Is this a runny batter? My batter was about the consistency of brownie batter before I added the coffee, and very thin and runny after adding coffee… wondering if 1/2 c would have been better?

    1. Hi. Just saw this cake on Instagram. I am not a coffee drinker but i know it enhances the chocolate flavor. Do I use the powder to make a cup of coffee or how much power goes in the cake? Thanks. I want to make this for a birthday cake.

      1. I’m so glad you popped over to check out the recipe. 🙂 Thanks for following me on IG.
        You’ll want to use the powder to make a cup of coffee. I hope you enjoy it! Happy early birthday!!

  12. My granddaughter and I made this cake together for her 21st birthday. She did all the mixing and I just read the recipe for her to follow. Her request was a chocolate cake from scratch. It is soooo easy to make and turned out perfect. Only change we did differently was dust the oiled pan with coco powder. Rich, moist, loaded with chocolate flavor. Comments were …. best chocolate cake I’ve ever had. Best cake ever.
    So thanks for the great recipe and it will be filed away to be made over and over. ?

    1. Awww, that just made my day! I’m so glad you made it and then came back to tell me about it! Let her know I said “Happy Birthday”!

  13. Yikes! I do not recommend using a 10 cup bundt pan. Mine spilled over.
    The recipe doesn’t specify—it just says to use “a bundt pan”—but I suggest that you use a 12 cup pan, or try not using all of the batter produced by the recipe.

    1. Oh no! I used a Nordic Ware Bundt pan (link is above the recipe card to see the exact one) and it states that it allows for 10-15 cup recipes.

  14. Wow!!! This cake is amazing!!! Best chocolate cake ever. It is moist, well balanced with a hint of coffee.
    Note: I filled 4 slots in a muffin tin to sample…. tested with toothpick at 15-18 minutes. Fill with marshmallow cream it to create an amazing ding dong cake.

  15. I love this cake!!! I have made it multiple times by request of co worker’s and family.
    Thanks so much for sharing this recipe.
    I have never used the Espresso powder, I have just made coffee to use in this cake, I am going to try the Espresso powder this time for a birthday cake for one of my Physician I work for, I am sure it will be great.

    Thanks again

  16. I had the same experience as Judy Brothers where the middle of the bundt cake fell as compared to the outside edges. Wish you had posted the return reply so I would know what the problem was before I baked it for a birthday cake. I am a very experienced baker and also followed the recipe to a T. I believe it was the size of the bundt pan. Mine is an expensive brand, but it is a 10-cup bundt pan. I would recommend only using a larger size bundt pan, because my cake rose just to the top of the middle funnel and a little over the outside edges. Of course when I turned it over, it is kind of lopsided because of the overgrowth on edges. Will still frost and serve, just a bit cockeyed.

    1. Oh no! I’m not sure why it would’ve spilled over especially if you used a 10 cup pan and I used a 9 cup pan, maybe the middle ring is lower?? If it does overflow, that can cause a bunch of different issues. Maybe the leavening agent you used wasn’t fresh, that can cause the middle to sink too. So sorry that happened.

  17. Wow! This cake is soo deliciously chocolate without being overly rich. Perfect. I will definitely be making this often to share. It’s quite simple and directions are clear for the new baker. Next time I will top with shredded coconut.

  18. I absolutely loved this cake!! I cannot say enough good things about this recipe. I made it on New Years Eve for my family and it was gone by the next day. I will definitely make it again in the future. However I am wondering when is the proper time to flip the cake out of the pan? When I made the cake part of the top stuck to the pan which did not matter because it was delicious; I just wanted to know for future reference.

    1. I’m so glad you enjoyed the cake! Next time allow the cake to cool for 10-20 minutes before flipping it out. That should allow for enough time to firm up to allow to come out without breaking. If you let it cool too long in the pan, it causes the cake to become damp and it’ll stick. Hope this helps!