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 38 votes
  • Yield: 12 servings
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Dinner, then Dessert
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.
This post contains affiliate links.

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: 4.4g, Vitamin C: 0.1g, Calcium: 10.3g, Iron: 10.9g

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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. 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 🙂

  2. 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.

  3. 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. 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!!

  4. 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”!

  5. 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.

  6. 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.

  7. 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

  8. 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.

  9. 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.

  10. 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!