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.



Triple Chocolate Bundt Cake

4.99 from 54 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.


  • 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


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

All images and text © for Dinner, then Dessert.

Keyword: Triple Chocolate Bundt 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 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.

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  1. 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! ?

    1. 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!

  2. 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!

  3. 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.

  4. 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 🙂

    1. 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.

  5. 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!

    1. Oh no! I’m so sorry. Let’s troubleshoot this together and see what might have happened. Email me at contact @ dinnerthendessert .com

  6. 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.

  7. 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.

    1. 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.


    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!

  9. 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.

  10. Just made mini bundt cakes with this recipe. Came out great. Won’t cook as long next time. But still taste good. Thanks

  11. 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!

  12. 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.

  13. 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!

  14. 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!!

  15. 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

  16. 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? 

  17. 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.

  18. 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!

    1. 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.

  19. 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. 

  20. 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!

  21. 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.

    1. 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!

  22. 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.

    1. 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!

    1. 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!

  23. 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!

  24. 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?

    1. 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!

  25. 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!

    1. 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 @

  26. 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!

  27. 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 turned out fantastic!!

  28. 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!!!

    1. 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!

  29. 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 ??

  30. 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!

  31. 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?