Triple Chocolate Bundt Cake

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

This simple but amazing Cake Recipe will satisfy all your chocolate cravings, and when you’re ready for more try Rich Chocolate Cupcakes, Chocolate Poke Cake, or Molten Chocolate Cake.

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 will be a hugely popular cake with your gurests around the holidays. You’ll love that the bundt style cake offers 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 this recipe sticks to our 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 you 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, it’s very easy to keep an instant espresso powder on hand for baking.

Triple Chocolate Bundt Cake Collage of baking steps

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 Collage of ganache steps

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!
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 – These are the best dark chocolate chips, and more and more stores carry the brand now too, so look out for sales (sometimes you 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.

Triple Chocolate Bundt Cake slice being cut

How to Store Triple Chocolate Bundt Cake

  • Serve: Because of the cream in the ganache, this cake should not be left at room temperature longer than 2 hours.
  • Store: Wrap with plastic and store in the refrigerator up to 1 week.
  • Freeze: This Triple Chocolate Bundt Cake will freeze, wrapped in a layer of plastic then foil, for 2-3 months. Freeze without any toppings and defrost at room temperature, then make a fresh batch of ganache and add the toppings before serving.
Triple Chocolate Bundt Cake with the richest chocolate cake made from scratch and covered in a dark chocolate ganache and extra chocolate chips.

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Triple Chocolate Bundt Cake

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

Ingredients
 

  • 1 3/4 cups 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

  • Preheat the oven to 350 degrees.
  • Grease a bundt pan with butter and flour or baking spray.
  • Add the flour sugar, cocoa, baking soda, baking powder, and salt into a stand mixer on low speed until combined.
  • In a second bowl combine the buttermilk, oil, eggs, and vanilla with a whisk.
  • Add the wet ingredients to the stand mixer on low.
  • Add the coffee to the mixture until just combined.
  • Pour batter into the bundt pan and bake for 50-55 minutes.
  • Let cake cool completely before adding ganache (or it will run right off the cake).
  • To make the ganache add the ½ cup of heavy cream to 2/3 cup dark chocolate chips in a microwave safe bowl and heat in 30 second increments.
  • Using a fork add the chocolate ganache in a zig-zag pattern.
  • Garnish with remaining chocolate chips.

Video

Notes

Recipe adapted from Ina Garten.

Nutrition

Calories: 426kcal | Carbohydrates: 60g | Protein: 5g | Fat: 19g | Saturated Fat: 15g | Cholesterol: 43mg | Sodium: 430mg | Potassium: 284mg | Fiber: 2g | Sugar: 39g | Vitamin A: 220IU | Vitamin C: 0.1mg | Calcium: 103mg | Iron: 2mg
Keyword: Triple Chocolate Bundt Cake
Triple Chocolate Bundt Cake Collage
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.
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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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. I’ve been making this for 4 years, special occasions or to impress someone. I use a Nordic Ware jubilee pan with baker’s joy and it needs the full 55min bake time. I skip the extra chocolate topping and dust with powdered sugar instead. Serve with whipped cream or ice cream to balance all that chocolate. Also, when you mix the batter it will seem pretty liquid-y, it’s supposed to. Also a good idea to use a baking sheet with your pan for less mess and easier handling.

  2. Picked this to make in my new octopus shape bundt pan. Delicious, and Guittard are my favorite chips too! (ex-pastry chef, myself. Love to bake.)

  3. Hi my name is vince and ive been a chef for over 20 years made my own recipes when it comes to bunt cakes im not a fan but was asked by a friend of i could make them one i choose to use your recipe it was a great hit thank you for posting the recipe

  4. I’ve made this cake several times – it’s definitely my go to! Wondering if it would turn out using 8” cake pans (adjust bake time) to make a layer cake vs a bundt cake?

    1. Angie,
      I actually made it with 2 9 inch round pans. I did pierce the cake with skeweres and pour on an extra amount of genius though. Delicious.
      .
      Family loved it

  5. This is a solid recipe that makes a delicious extra-chocolate cake with no tweaks necessary. A whole cake would have been too much for two or three people so I halved the recipe and baked it for less time in a bread loaf pan and it came out perfect.

    1. Hot water is fine too. Just as an aside the coffee doesn’t come through in the taste, it just helps enhance the chocolate flavor.

    2. I use water or hot chocolate in my cakes that ask for coffee. Cuz I do not drink coffee and do not like the taste it has when you add coffee to it.

  6. This is definitely the best chocolate cake! It’s a little small though. I attempted to double the recipe and baked it in a 18 cup Nordic Ware angel/pound cake pan and it still overflowed. Would love it if there was a recipe that had serving for 16 people that wouldn’t overflow in my 18 cup cake pan.

      1. This cake was easy to make and SO good! My husband said it’s his new favorite. I added mini chocolate chips to the batter (they all sank and stuck to the pan but I was able to salvage them, just didn’t look pretty after I got it out of the pan.) I also didn’t do the ganache on top and had people serve Trader Joe’s caramel sauce or chocolate fudge sauce on individual pieces with ice cream and chocolate chips. So good! Thank you!

  7. I’ve made this 2 or 3 times — each time a huge hit! My husband made a similar recipe a month ago and said this one was much better. (I agree with him!) This will be my go-to chocolate bundt cake recipe. Thank you!!

  8. I’ve made this cake several times now. I remember it by heart! Most definitely the best chocolate cake I’ve ever made. Everyone absolutely loves it. Thank you for sharing the recipe!

  9. This is the third time I’ve made this cake. The first time was for a co-worker’s birthday last March. I bake everyone’s birthday cake at my job. When I asked her what cake she wanted this year, her reply was “Ohhhh, that chocolate cake you made for me last year. I’ve been thinking about it all year long!”. The other time I previously made it was for a family get-together. My son who does NOT like cake told me that’s the only cake he likes. So, I’d definitely recommend this cake. So good!

  10. This is my favorite chocolate cake I’ve made this cake many many times. Everywhere I take it it’s a hit. Everyone wants recipe. Thanks for sharing

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