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.
I am dying to make this since I just got a new bundt pan and this looks delicious! Just have one question about the coffee, it does say to add the instant powder in 6oz of water but the recipe calls for a cup, do I double it and just use a cup or are the 6oz good? Thanks! ?
I would just use 8 ozs of water and add an additional 1/4-1/2 teaspoon of instant powder to the origianl teaspoon that it’s asking for. You can always just eyeball it too instead of making double and tossing the rest. Hope this helps!
Perfect! It came out so good. Thank you!
This came out perfectly, was really easy, and OMG is over the top moist and delicious! I used lots of spray oil on my Bundt pan, let it cool on a wire rack in the pan for 15 min, then it came right out perfectly onto my serving dish. I cooled overnight before adding ganache. Yummmm! I will definitely make again. Thank you!
This makes me so happy reading this! I’m so glad you enjoyed it, Dee!
I just made this and it’s delicious but mine totally stuck to the pan. I used Pam cooking spray. I’m going to try again tomorrow but do you suggest an alternative to Pam spray? Thanks for your help.
I’m so glad you enjoyed it. I actually prefer to butter the pan all over and sprinkle with flour.
Made this as dessert for Christmas dinner and everyone loved it. I was worried the batter was too runny, but it baked up perfectly. I used mini-chips for the garnish and it looked adorable. My nieces and nephews all had second helpings 🙂
Yay!! So glad everyone loved it!
Can cake flour be used in place of the all purpose flour ? And what would be the time difference if I’m using a regular cake pan?
Thanks
Laura
I’ve not tested it in this cake but the general rule of thumb when substituting would be 1 cup 2 tablespoons of cake flour for every cup of AP flour. You’ll be okay using a 9×13 pan but it might take less time since it’s not as thick. I’d just keep an eye on it while it’s baking. Hope this helps.
I am having company for dinner tonight and after reading all the rave reviews, I decided to make your cake. I love Ina Garten’s recipes! I baked the cake twice and am very disappointed! It fell in the middle both times! The first time I did not sift the dry ingredients and thought maybe I should have, so did second time. No different! I carefully followed directions.
Would love some feedback! Not sure how to rate it!
Oh no! I’m so sorry. Let’s troubleshoot this together and see what might have happened. Email me at contact @ dinnerthendessert .com
I experienced the same problem. Perhaps a high altitude adjustment problem?
This, THIS is true decadence! Such a great recipe and so easy to follow. Some people were asking if there was a coffee substitute. No, there isn’t. Follow the recipe, to the letter and I assure you won’t be disappointed. You won’t taste the coffee, but what it does is accentuate the taste of the chocolate. The notes suggest instant espresso powder if you don’t have brewed coffee. It works just fine. I used French roast coffee. I find the darker the roast, the better the chocolate flavor. Mahalo for sharing this recipe. I’ll be keeping it handy.
Couldn’t agree more! I’m so glad you didn’t leave it out and love it!
Thanks for the 5 stars, Selena!
Such a beautiful cake! What lovely flavors !
can i use the exact same recipe for a sheet cake?
Yes but it will take longer to bake. 🙂
Do you have a scratch yellow cake or butter cake recipe as moist and delicious as this chocolate one? I want to make a rum cake and I am in search of the perfect recipe.
No, I don’t unfortunately yet. I am adding many more dessert recipes in the near future though, including both of those. My apologies.
If you’re wanting a rum cake recipe that doesn’t call for yellow cake mix (completely from scratch) Once Upon a Chef has the best one I’ve found. The only thing I did different from her recipe was double the glaze. One thing I’ve discovered with any rum cake is when you take it out of the oven, let it cool for 10 minutes, or while you cook the glaze, then remove the cake from the pan, poke holes all over the top and sides, pour half of the glaze in the pan and put the cake back in the pan. Poke holes all over the bottom and pour the rest of the glaze over the cake. Let the cake absorb the glaze and when it’s cool, remove it from the pan. I can’t believe how well this works, even when I doubled the glaze.
Thanks so much Selena. I will try this out! 🙂
ABSOLUTELY DIVINE!
This is the first cake I have ever made from scratch, and I am beyond amazed at how chocolatey and moist this cake turned out.
This recipe is priceless it is so perfect!
That’s so sweet of you, Leigha! So glad you enjoyed it!
I am a stress baker and, as Beto just lost the election for Texas senate, I needed something good & chocolatey, not just for me, but for my neighbors and fellow campaign volunteers. I would have been worried about the runny batter but for the comments of others. I thank you for mitigating my sadness and the sadness of others. We now have the strength to go on.
Stay strong Deb! Glad I was able to help out.
Just made mini bundt cakes with this recipe. Came out great. Won’t cook as long next time. But still taste good. Thanks
So glad you enjoyed them, Kenya!
Wow….this is an amazing chocolate cake…very moist and light. I made it in a Quartet Bundt pan (one pan with four different bundt designs) and they turned out beautiful. I didn’t change the recipe at all except to shorten the bake time (30 minutes) because the cakes are smaller than a normal size bundt cake. My brother-in-law is a chocolate lover and he gave this recipe two thumbs up! I will definitely make it again…and again. Thanks for sharing the recipe, Sabrina!
So glad you all loved it, Kasha! I really appreciate the 5 stars!!
I was amazing I would recommend it to anyone and everyone..??
You’re so sweet, thank you!
This is the best chocolate cake I’ve ever had. It’s going to be my go to from now on!
Wow, that’s a huge compliment! Thank you so much!!
This cake is wonderful and comes out perfect every time. I highly recommend it.
Thanks for the 5 star rating Mary Ellen!
I always use Ina Garten’s Beatty’s Chocolate Cake recipe! This is a small amount of batter for the standard large Bundt pan. I have the Fleur de Lis, which holds 10-12 cups batter. If I use that pan, what time adjustment will I need for baking? Thanks.
I would bake about 5 minutes less since it’s not as deep. Enjoy!
I made this cake the other day because my son wanted something chocolate. It came out perfect and totally awesome!! Rich and moist. We loved it!
Thanks for the 5 stars! So glad you all loved it!
Made this last night, only made two substitutions – canola oil for vegetable, and semi-sweet chips for dark chocolate… because they were all I had. Ended up taking it out of the oven at the 40 minute mark. Incredibly moist cake. Totally satisfied our chocolate fix :-). Would definitely make it again. YUM!!
You totally made my day! I’m so glad you made it and then came back to tell me about it!
This is the best bunds cake ever! I made this yesterday fir my husbands Fathers Day. It’s almost gone! There was only three of us but my daughter had to bring some home with her. My husband took some for lunch today. This recipe, I know you won’t be disappointed. I used buttermilk in the batter instead of milk. Wow! I highly recommend you to make this recipe
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
We LOVE this cake!!! I’ve made it 3 times over the last two months. My question is how would I alter the temperature and cook time if I wanted to bake in 8 or 9 inch round cake pans so I could do a layer cake?
I’m so glad you love it!!
I would suggest baking 24-30 minutes at 350 degrees.
This really makes a big cake and ganache was simple.
I made this bundt cake for a dinner I was attending. It is by far the best chocolate cake I have made from scratch. Everyone thought is was delicious. Can not wait to make it again.
Thanks for dropping by to let me know! I’m so glad you enjoyed it!
Please answer these three questions as I’m so excited to try this recipe! Is this recipe suitable for a 10 cup bundt pan, Can I use Dutch process cocoa and Can I use non dairy substitutes for the cake recipe??? Thank you!
Yes and Yes! On the non dairy question I’m not sure without testing it, I’m sorry. The buttermilk has a different viscosity than most non dairy substitutes so I don’t want to steer you wrong.
Let me first say, this was the first bundt cake I have ever made and I don’t consider myself great baker. I made this triple chocolate bundt cake yesterday. It tastes delicious. I did make a couple of substitutions, one of them by accident. I used coconut oil instead of vegetable oil, used 1 1/4 cup of Splenda/brown sugar blend, and I used 1 cup of all purpose white flour and 3/4 cup of white wheat flour. I also bought light cream instead of heavy cream. I accidentally added all the wet ingredients to the bowl, including the 1/2 cup of cream, so I just reduced the coffee to 1/2 cup. There was so much ganache, I was able to frost the entire cake. I then added some mini chips as shown. It was really good.
So glad you enjoyed it!
because I believe there is no such thing as decadent, I made this and then served with a fresh made raspberry sauce to drizzle on top of each slice. Yum!
Sounds amazing!
Best chocolate cake ever!!!!my families favorite.
Yay! Thank you so much for coming back and leaving a review!
Ok. So for anyone else that will be making this Bundt cake, don’t panic if the batter.seems thin. It came.out perfect. Letting it cool now. Can hardly wait to glaze it. Sorry to say I won’t be test tasting it since it’s for a.friend of mine to take to work on Friday. But I will be making this again. Miss Susie home Baker at a panic.
thank you for posting this. i just popped it in the oven and was worried it was too thin :).
I came running back to this recipe after I poured it into the bundt pan! Looks way to thin to make a cake but your comments reassured me. Now just to wait the remaining 50 minutes!
This is the second recipe for Triple Chocolate Bundt Cake which calls for a cup of fresh coffee. Isn’t there any other way? I am not a coffee drinker, no coffee pot. I have expresso/instant coffee for baking, but does it need to have the 8 oz of liquid? and fi so, how can I do that. Mix powder in 1 cup hot water?
Thanks so much. I can taste it, I need it.
Linda
I also use the espresso/instant coffee for baking (love it!) and on the label it states to mix 1 teaspoon of it with 6 oz water, so yes, just mix it with water and add it in. It really does give it a boost so I’m glad you’re wanting to use it! Enjoy!
i dont like coffee is there anything to use inplace of it
You really don’t taste the coffee flavor it just gives it a boost but if you want to omit it, just replace it with water. Enjoy!
What a wonderful cake! If you look at it, you think that it’s going to be very heavy but it’s not. It’s light and moist. Great flavor! I made this for my own birthday and everyone loved it. Than you for sharing the recipe!
You’re welcome Jim….and happy birthday!
I would like to make this cake a day or two before serving. Any suggestions? How do I store it and should I wait to add the ganache?
I would suggest keeping it in a cake container or turning a large bowl over it. I would also add the ganache as it will act as a protective layer to keep the moisture in while storing. Good luck with the temptation to eat it right away, haha! That’s going to be the hard part!
Hi! I just baked this cake. I loved the flavour, but it is a little dry. Is my first time baking a chocolate cake, and I don’t know what went wrong. It felt crumbly. do you have any advise?
Thank you!
Bummer about the crumbly texture 🙁 Did you change any of the ingredients or methods? If you would like to troubleshoot I would be happy to discuss it further. Email me at contact @ dinnerthendessert.com
This turned out fantastic!! Don’t let the non-coffee drinkers be scared off from using the coffee. Can’t taste it! This cake is so so good. Now I have to make it for several people!
Yay!! I agree, You really don’t taste it. It just gives it a boost of flavor. So glad you loved it!!
Today was my first time making it..oh my how great it turned out! I am not a coffee drinker but don’t let that scare you from using it. You can’t taste the coffee. I now have to make one for my office and a friend who said she is not going to sleep tonight for thinking about it!! Thanks so much for the recipe..it turned out fantastic!!
This is really amazing :), I love to read your articles. This is really delicious and used to try this at home 🙂
Thank you Alisa!
I love this cake! I’m making it for about the 4th time today. Until recently, the only cakes I made were with mixes. This is so easy and if you like chocolately cakes…use coffee! I forgot today but the last two times I made this cake, I substituted olive oil for the vegetable oil. They were absolutely delicious from what everyone said (I can no longer eat chocolate…but still enjoy baking chocolate cakes!
After the cake cools, I think I’m going to try a white chocolate ganache…although, everyone loved this with chocolate ganache! Until I made this recipe, I never knew how easy it is to make ganache! If you’re a novice, don’t be afraid of trying this cake!!!
Wow, I love hearing this!! I’m so happy that you enjoyed baking this (4 times in one day!!) for everyone! Thank you for coming back to let me know!
Great recipe!
Thanks!
I want to make this cake but I dont want to use coffee. What can I use instead? Thanks!
Just omit the coffee in place of water 🙂
I just baked this cake, I’m no baker mind you haha so I tasted it and it was so salty. I could literally taste and feel each grain of salt. Lol idk if I put too much (very possible) but I think I’ll use iodized salt next time. I’m about to head to the store to get more ingredients now bc I will make this cake again and it won’t be salty next time ??
Sorry this comment took so long to get to, it ended up in my spam filter somehow! How did the remake turn out?
This cake is calling my name, love all the chocolate!
I’ve got lots of chocolate lovers in my family too!
Triple Chocolate! This is so for me!
Only a chocolate dish you would dream of! Yum!
Triple Chocolate cake is calling my name. Those chocolate chip on top are fantastic for this too!
Will it work if I do it in a normal cake pan instead of a bundt pan
Yes, but it might require a longer bake time. Make sure to keep an eye on it.
YESSSS YESSS YESS I am so all over this!!! That second picture looks AMAZING~ I need to start using my bundt pan more ….the only think I used it is my for monkey bread…I guess I got enlist the munchkin’s help in baking..god knows I’m helpless on my own!
I can see why it’s popular! It looks amazing. So decadent and delicious!
I love ALL the chocolate! What an inviting piece of cake!
Triple chocolate, say no more – I’ll take the whole thing, please!!
This looks super scrumptious! I’d like to make this in mini loaf pans for Christmas gifts. How would I modify the oven temp and baking time?
Same temperature, I would say 30-35 minutes but give it a test with a toothpick before removing.
Thanks so much, Sabrina..and the folks on my gift list will be thanking you as well!