Triple Chocolate Bundt Cake is a decadent dessert made from scratch, covered in a dark chocolate ganache, and extra chocolate chips! So good!
Triple Chocolate Bundt Cake will be a hugely popular cake with your guests 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 instant chocolate 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.
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.
Video: How to Make
Table of contents
Sabrina’s Triple Chocolate Bundt Cake
The recipe is easily 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 instant espresso powder on hand for baking.
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 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.
Can This Be Made Ahead of Time?
Yes, you can prepare this chocolate bundt cake in advance. Bake the cake and store it in an airtight container at room temperature for up to two days after it has completely cooled. Likewise, you can make the ganache ahead of time and refrigerate it separately. Reheat the ganache in the microwave when ready to use. For the freshest appearance and taste, apply the ganache and chocolate chip garnish just before serving.
Ingredients
- 1 ¾ cups Flour: The flour serves as the main dry ingredient, providing structure to the cake. It’s essential for the cake’s texture. You can substitute with cake flour for a lighter texture.
- 2 cups Sugar: Sugar adds sweetness and moisture to the cake. It also helps with the cake’s tenderness. You can use brown sugar for a slightly different flavor.
- ¾ cup Unsweetened Cocoa Powder: Cocoa powder brings the rich chocolate flavor to the cake. Make sure to use unsweetened cocoa powder for this recipe. Trader Joe’s Brand of cocoa powder is also a great option.
- 2 teaspoons Baking Soda: Baking soda is a leavening agent that helps the cake rise and become light and fluffy.
- 1 teaspoon Baking Powder: Baking powder is another leavening agent that contributes to the cake’s rise and texture.
- 1 teaspoon Salt: Salt enhances the overall flavor and balances the sweetness of the cake.
- 1 cup Buttermilk: Buttermilk adds moisture, flavor, and tenderness to the cake.
- ½ cup Vegetable Oil: Vegetable oil adds moisture and helps keep the cake soft and tender. You can use other neutral oils like canola oil.
- 2 large Eggs: Eggs act as binders, providing structure and moisture to the cake.
- 2 teaspoons Pure Vanilla Extract: Vanilla extract enhances the flavor of the cake and complements the chocolate. Use pure vanilla extract for the best flavor.
- 1 cup Hot Coffee, Freshly Brewed: Coffee intensifies the chocolate flavor and adds depth to the cake. It doesn’t make the cake taste like coffee but enhances the chocolate. Alternatively, use Instant Espresso Powder.
- ½ cup Heavy Cream: Heavy cream is the primary ingredient for the ganache. It makes the ganache rich and creamy.
- 1 cup Dark Chocolate Chips: Dark chocolate chips are used in the cake and as garnish. They provide bursts of chocolate and richness to the cake. You can use semi-sweet chocolate chips for a slightly sweeter taste.
Kitchen Tools and Equipment
- Stand Mixer: A stand or electric mixer with a paddle attachment is ideal for mixing the ingredients efficiently and thoroughly.
- Bundt Cake Pan: You’ll need a bundt pan for baking the cake; ensure it’s properly greased and floured to prevent sticking.
- Whisk: A whisk is essential for mixing the wet ingredients and achieving a smooth batter. You can also utilize a Hand Mixer.
- Microwave-Safe Bowl: You’ll use this to heat the cream and chocolate chips for the ganache; ensure it’s microwave-safe.
- Measuring Cups and Spoons: Precise measurements are crucial in baking; use measuring cups and spoons for accuracy.
How to Make Triple Chocolate Bundt Cake
Time needed: 1 hour and 10 minutes
- Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and thoroughly grease a bundt pan with butter and flour it or use baking spray to prevent sticking.
- Step 2: Combine Dry Ingredients
In a mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set this dry mixture aside.
- Step 3: Mix Wet Ingredients
In another bowl, whisk together buttermilk, vegetable oil, eggs, and pure vanilla extract.
- Step 4: Combine Wet and Dry
Slowly add the wet mixture to the dry mixture in the stand mixer, blending on medium speed.
- Step 5: Add Coffee
Pour in the hot brewed coffee and mix until just combined.
- Step 6: Bake
Transfer the cake batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted comes out clean.
- Step 7: Cool
Allow the cake to cool entirely in the pan before proceeding.
- Step 8: Make Ganache
Heat ½ cup of heavy cream and 2/3 cup of dark chocolate chips in a microwave-safe bowl in 30-second increments, stirring until smooth.
- Step 9: Apply Ganache
Using a fork, drizzle the chocolate ganache over the cooled cake in a zig-zag pattern.
- Step 10: Garnish
Finish by garnishing the cake with the remaining dark chocolate chips.
How to Store Leftovers
To keep leftover chocolate bundt cake fresh, store it in an airtight container at room temperature for up to two days. Ensure the container is well-sealed to prevent the cake from drying out and absorbing other odors in the fridge.
Reheating Tips
When reheating chocolate bundt cake, use a microwave or an oven. For the microwave, wrap a slice in a damp paper towel and microwave in short intervals to prevent drying. In the oven, place slices on a baking sheet and warm at 300°F (150°C) for a few minutes. This preserves the cake’s moisture and texture.
Freezing
To freeze leftover chocolate bundt cake, wrap individual slices tightly in plastic wrap, then place them in an airtight container or a freezer-safe bag. Freeze for up to three months. When ready to enjoy, thaw slices in the refrigerator or at room temperature for the best taste and texture retention.
Frequent Questions
Yes, you can adjust the serving size to make a larger cake. Simply increase the ingredient quantities proportionally based on the desired serving size. For example, if you want to double the recipe to make a larger cake, double all the ingredients accordingly. To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.
Yes, you can substitute coffee with warm water if you prefer. The coffee doesn’t impart a strong coffee flavor but enhances the chocolate’s richness. Hot water will work well while maintaining the cake’s moisture.
When using a larger pan, adjust the ingredient quantities accordingly to match the pan’s size. You may also need to extend the baking time. Monitor the cake closely and use a toothpick test to ensure it’s fully baked without overflowing.
Absolutely, you can use different ganache variations like Nutella or other chocolate-based toppings. Feel free to get creative with your toppings to suit your taste preferences.
Recipe Card
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 hot coffee , freshly brewed
- 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
- Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update!
- To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.
- Recipe adapted from Ina Garten.
Nutrition
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Variations on Chocolate Bundt Cake
- Mint Chocolate Bundt Cake: Add 1 teaspoon of pure peppermint extract to the wet ingredients for a minty flavor. Use mint-flavored dark chocolate chips for added mintiness. Optionally, dust the cake with powdered sugar instead of ganache.
- Fruit-Filled Chocolate Bundt Cake: Fold 1 cup of fresh berries or canned pie filling into the batter for a fruity twist. Adjust baking time as needed for the extra moisture from the fruit.
- Nutella Chocolate Bundt Cake: Swirl ½ cup of Nutella into the cake batter for a rich, hazelnut-chocolate flavor. Replace dark chocolate chips with milk chocolate or hazelnut chips. Top with a Nutella drizzle instead of the traditional ganache.
- Gluten-Free Chocolate Bundt Cake: Use a gluten-free flour blend instead of all-purpose flour for a gluten-free option. Ensure all other ingredients are gluten-free. Check the cake’s doneness with a toothpick, as gluten-free cakes may require different baking times.
- Dairy-Free Chocolate Bundt Cake: Substitute buttermilk with dairy-free milk for a lactose-free version. Use dairy-free dark chocolate chips and cocoa powder. Create a dairy-free ganache using dairy-free heavy cream and chocolate chips.
More Bundt Cake Recipes
Photos used in previous versions of this post.
Hi, can you substitute buttermilk for yougurt? TYA
You can replace buttermilk cup for cup for yogurt; however, I haven’t tested this recipe using buttermilk. If you decide to try it, please let us know how your cake turned out!
Perfect every single time! Family favorite!
That’s great! Thanks for the great review Shari!
Glad I found this recipe. I make the Chocolate Cake from Ina Garten and it’s a winner so this is the same just smaller, which i wanted to make a smaller one. Came out great and I love having the espresso powder in it. Thank you
I’ve made this cake quite a few times over the years and it’s ALWAYS perfect. Thanks so much for a great recipe!
You’re welcome Paradees!
Wonderful moist chocolate cake! This recipe also works very well to make mini loaf cakes.
Amazing! Perfectly moist and chocolaty, I’ve been asked to make it 4 times this month!
I’ve stopped adding the ganache for at-home consumption but it does elevate for parties.
Getting ready to make your triple chocolate bunt cake but I’d like to add a fruit filling, is that possible with thos recipe?
What sort of fruit filling? would love to help but need more details. Sorry I missed this comment, it somehow got filtered.
I’m interested in a variation using mint for a mint chocolate cake? Could you make a suggestion on how to do this?
You would add pure peppermint extract to the wet ingredients when adding the vanilla.
I’m thinking about trying mint also. I plan to add 1 tsp of mint extract and use both dark chocolate and crumbled Andes mints on top.
Fingers crossed!
Soooo delicious! We loved the mini chocolate bundt cakes that we used to get at Corner Bakery in Chicago, so when we moved to the other shore of Lake Michigan, I had to come up with a substitute. I halved the recipe and it gave me 5 small Bundts in a 6 bundt mold pan from Nordic Ware. I think changing the recipe to 8 servings instead of 6 would be about right to fill all 6 molds. With the handy serving size selector that automatically changes the ingredient amounts, it was easy to develop for the 6 bundt mold pan. I experimented with the time and after several toothpick checks, about 30-35 minutes was just right for these small cakes.
King Arthur Flour’s dark chocolate cocoa powder was excellent and for my first try in the bundtlette pan, Baker’s Joy spray worked perfectly…let the cakes cool in the pan for 10 minutes, then flip the pan over onto a cooling rack and let it cool further in the pan for another 15 minutes before lifting the pan off…the Bundts fell right out of the pan without any cracking or sticking. Impressive all around with a great recipe and excellent pan that is truly non-stick. So nice to have a first time recipe with a new pan turn out so well. Thank you for the recipe, and also for using a recipe form with a serving size and ingredient converter. What a time saver!
Have made this cake several times and it is a huge hit. Thanks for the recipe.
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.
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.)
Great cake very chocolate thank you
I love your cake , I make it all occasions today it’s Christmas and it’s at my table. Thank you ??
Such a delicious and moist cake. Amazing ! Thank you!
I made this and it is definitely 5 stars. So so good.
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
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?
I’m not sure but you are more than welcome to try 🙂
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
Have made it several times it’s a big hit
Very moist and delicious recipe. Thanks for sharing!
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.
Can I use something other than coffee ?
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.
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.
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.
Could I use a Nutella ganache or should I stick with the dark chocolate one?
Of course you could use either. Enjoy!
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!
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!!
I’m so glad to know it was a hit, Whitney!
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!
That’s fantastic, Terrie!
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!
That’s so wonderful! I’m glad to know it’s a hit, Gabrielle.
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