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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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’ve made this cake several times! It’s amazing and now my “go to” chocolate cake. I’m wondering if you could use a GF flour instead? I’ve discovered I am gluten sensitive so I try to avoid it as much as possible. Thank you!
I haven’t tested it but I would think it would be ok. If you decide to try, I’d love to know how it turns out. Thanks!
This was outstanding. The cake was moist and perfect. My oven runs a little hot, so I took it out after 45 minutes.
I made the cake batter and I followed the directions to the tea but the batter came out very watery so I had to add like 2 more cups of flour
This is the best chocolate cake ever! I’ve made it about 6 times now and it is amazing every time. The first time I made it I was alarmed by how runny the batter was and almost added more flour, don’t do that, it was perfect.
Wow, 6 times?! That’s fantastic!
Can you omit the coffee?
Yes, just replace the amount with water instead. The coffee just boosts the flavor profile.
Silly question, let the coffee cool first or use when it’s hot?
Yes, you’ll want it cooled. Just place it in the fridge until you need it.
Not a silly question, since the recipe didn’t say. My coffee was not cooled when I added it. I hope it doesn’t ruin the cake 🙁 That would have been a helpful bit of info to include!
Made this as a Bundt cake it was absolutely delicious. My question is would this do well as a layer cake, baked in a round cake pans? Thanks!
Sure 🙂
Hello, i love this recipe but somehow everytime i make it the bottom layer of the batter gets stuck and I ended up having a ugly looking cake lol but it still taste delicious! I’ve made it 3 times and still the cake layers stick to the bottom pan! What can i do ? I’ve spray butter, even put flour around the pan and still the cake layer is always sticking to the pan
Try a non stick vegetable oil spray or brushing on melted shortening next time. Also, is your bundt pan a non stick version? If not, try switching over to that and see if that helps. Good luck!
I always coat the inside of my Bundt pan with coconut oil and a heavy dusting of turbinado sugar, like sugar in the raw. Never fails. I let the cake sit for only 10 minutes after taking it out of the oven before turning it out on to a parchment lined plate. The parchment paper helps to keep those crisp edges which I love. The sugar leaves this crunch caramelly layer on top (which was the bottom) Not text book but oh so good!
Can I make my own buttermilk
Yes 🙂
Can I use instant coffee
You’ll want to brew it and then it can be used. Enjoy!
NOT A CROWD PLEASER. That is why I’m giving it three stars. I personally thought it was delicious and so did my neighbor. As it was my first chocolate cake, I shared it with a lot of people for opinions. However, out of 12 people only two loved it. The others thought it was so so. The comments were that Not chocolaty enough and the ganache and dark chips on top didnt help with the lack of chocolaty flavor. The crumb was moist and beautiful. I could taste a little of my brewed coffee in there and for me it was excellent. But for a large cake, I would want it to taste good for a larger group. I will try again with Valrhona cocoa, and Valrhona Semi sweet chips. I followed the recipe exactly with Trader Joe’s cocoa and guittard dark chips.
This was the best chocolate cake I’ve ever tasted! Thank you for this recipe as it was a hit for my husband’s birthday cake and he doesn’t ever like cake! I did not have dark chocolate chips on hand so I used the semi sweet chocolate chips and it turned out great! Also I poured some extra chocolate chips into the batter once it was in the Bundt pan. I noticed what other people were saying about the batter being liquidy so bc I had a heads up about it, it did not worry me. I baked it for 50 mins and it came out perfect and I cooled it till it was room temp. It was hard for the top layer of chocolate chips to stick to the top as they kept gliding down so I would suggest waiting a minute while the gnache cools a little bit then adding the chocolate chips. Thanks so much for this recipe! Definitely the best chocolate cake ever!
Hi Sabrina , thank you for inspiring me to bake this cake. I bake very rarely ?
My cake was a bit dry and doughy in some parts. Where could I have gone wrong ? I did follow the recipe quite precisely. I do want to bake it again to perfect it. Do you have any suggestions on how I can avoid this.
It’s hard at times to pinpoint exactly what might have happened as it could be from a few things. Next time, make sure you’re measuring your flour correctly. Spoon it into a measuring cup and level off vs scooping it. Too much flour could lead to a dry cake. Also, make sure not to over mix the batter. Hope these tips help for next time.
Hello,
New baker here, I’m not a coffee drinker so I had an issue with the measurement of coffee to water ratio.
Please can you let me the know the coffee to water ratio for this recipe?
Thank you
You’ll want to mix 8 ounces of water with 1/4-1/2 teaspoon of instant powder. Hope this helps!
Soooo good! I made this for my husbands birthday and we loved it!
Hi Sabrina!
I’m making this recipe now, it looks and smells so good already, but realized I wasn’t sure if I should be cooling it in the pan or on a wire rack!? Which would you suggest?
Thanks!
I would suggest removing from the pan and letting it cool on a rack. I hope you enjoy it!
I love this recipe! I made it for my family and they loved it! Would definitely recommend!
Made this for my husband’s birthday – nice and moist. I did reduce the sugar to 1.5 cups and did not miss the sugar.
Question – will this Cake be good if I freeze it ??
How thoughtful of you! Yes, you can easily freeze this cake. Tightly wrap it in 2 layers of plastic wrap before placing it in the freezer.
Hi, I was hoping to make this recipe today but I realized I do not have any coffee or espresso powder and the house is there a way I can still use this recipe and omit the coffee?
You can leave it out and just replace it with water in a pinch. It really just boosts the flavor when it’s added. Enjoy!
This recipe is just what I was looking for. Easy chocolate cake to make. I use a similar one to make a 3 layer cake with a ganache frosting but needed something quicker. This cake is moist and SUPER chocolatey! I didn’t have any heavy whipping cream on hand so I used 3/8 cup milk, 3 tbsp butter and about 5-6 oz of chocolate chips for the ganache drizzle on top. Turned out perfect!
I’m a 2 month old hobby baker have made abt 20 bundt cakes. Half went in trash. 2 turned into cake balls. This chocolate cake blew my bundt! I was inhaling it and couldn’t get anymore in ma belly…..This is a seller!
I love it! Thanks for coming back to let me know.
My new “go to” chocolate cake. I found a recipe that had twice as many calories and carbs, then happily found this one!!! SO EASY to put together and not a ton of ingredients. I baked it in two 9″ round pans (approx 30 minutes–but check). Used dark Hershey’s cocoa and semi-sweet Ghiradelli chocolate chips in the icing. Iced the layers separately. It would be good without icing as well, but chocolate and cream—so good and not overly sweet. Thank you Sabrina!
Can we freez and Stored this Cake
Yes 🙂
Hi..would this work with Dutch processed cocoa?
I haven’t tested it before but if you decide to try you’ll need to replace the baking soda with twice the amount of baking powder otherwise it could upset the delicate chemical balance of the recipe. I’d love to know how it turns out if you decide to try.
I made this cake for Christmas Dinner. I will be using this recipe from now on. Tasted amazing. I used espresso chips in the ganache. Next time I will cook it for 50 minutes instead of the 55..
I’m so glad it was a winner for you! Thanks for coming back to let me know, Todd.
This recipes look so good, I can’t wait to make it! I have a 6-cake bundt cake pan I just bought. I think they’re called mini bundt cakes. Is this receipt enough for the one pan of 6 mini bundt cakes? Do I need to adjust the cooking time?
If you’re making mini bundt cakes, they probably only need to bake for around 25 minutes. Hope this helps!
This cake is THE BEST chocolate cake I’ve ever eaten. I’ve made it with rave reviews numerous times. I always give credit to Sabrina. My 26 year old son hates cake. Always has, his whole life. He tasted this and said “I want THAT for my birthday!”. Making it again today.
Yay!! Thanks for letting me know, Gabrielle.
Really tasty + simple cake. Was a bit worried about the liquidy consistency of the batter, but cooked really nicely and slid right out of the tin. Sort of fudgy texture, and the ganache works deliciously with it.
This is my go to recipe for a chocolate cake that is loads of scrumptious gooey and moist. It is a definite crowd pleaser. And if you are making for an event, pull out a muffin tin and make a few cupcakes that you can “test” out of the main batch (for those of us that simply can’t wait until the party to devour or have family members circling like vultures). There is still plenty of cake to go around!
I personally think it is better than any of the now popular bundt cake bakeries around the country. One day I’ll get around to creating a mini competition at my house.
Your muffin tin idea is GENIUS!!
Made this for the Thanksgiving Crew. I didn’t change the recipe at all. The family loved it! Super moist!
Woohoo! Thanks for the 5 star rating, Lesli.
Thank you!!! I just made this for my dear granddaughter’s 15th birthday it smells heavenly! She requested Grandma’s Chocolate Chocolate Chocolate Bundt cake and I couldn’t find my last recipe and decided to give this one a try. Wow am I ever happy I found it! I added a handful of chocolate chips in the batter before putting it in the pan, it came out of the pan beautifully after a 15 minite rest. I’ll top it with the ganache and add cut up chocolate bars in the middle for an extra chocolatey goody for her and friends.
Sounds perfect!! Thanks for the 5 stars, Brenda.
I need to make this cake the day before my mom’s birthday party. How long will this cake keep for and how should I store it? Any other advice regarding my situation?
You will be a-okay making it the day before. I would keep it in an airtight container overnight and if possible make the drizzle same day for best effect. Don’t refrigerate, room temperature will be totally fine, it is quite a moist cake.
Hi Sabrina! Just wondering, do you recommend using the cup measurements or the metric? Which one is more accurate?
I generally use cup measurements because they are more universal for home cooks in the US, however you can measure it out in grams. That is the way chefs do for a more accurate measure.
I have made this Bundt cake many times for my office, my wife’s office and friends. I am getting so many request for more. Truly one of the best chocolate cakes I have ever tasted. I now have this in my arsenal of recipes for entertaining. Thank you for posting this cake.
Wow! Lucky coworkers and friends haha! I need coworkers to bring me cake! 🙂 So glad you like this recipe. Love to hear if you try out any of my other cakes and how they turn out!
Hi. I would like to double the recipe and make 2, 6 well mini Bundt pans. What should I do about the leaveners. Just double them? It looks delicious and I’m excited to bake it. Thank you! Keenan
If you use the slider in the recipe to adjust the servings, it will adjust the ingredients you need to double the recipe. Let me know how they turn out!
turned out well. thanks for the recipe. was a bit worried about the runny batter, but it turned out great.
Glad you liked it! Thanks for the review and letting me know!
Even though the cake rose up high enough to drip into the hole in the Bundt cake pan and landed on the bottom of the oven to burn, the remaining cake was delicious! I also added both maple and rum extracts to the ganache and sprinkled the top with real bacon bits.
Will be trying this again in a bigger pan. It’s really tasty!
Thank you!
Happy to hear that it came out so well. I love the extra touch of maple and bacon on the top – YUM!
Delicious, even though my coffee was a bit too strong. To tone down the taste, I paired with coconut whipped cream and homemade salted caramel. Next time I will do the ganache!
I used a thermometer and took it out at 205 degrees. Moist and came out in one piece. Thanks! I’ll have to try the flourless cake and cookie recipes next.
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 🙂
hi is a simply syrup needed for extra moistness? thanks 🙂
I didn’t use one for this recipe. I hope you enjoy it!
hi can you recommend another good cocoa powder besides the 2 you mentioned above? thanks 😉
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.
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
How did it turn out? I hope you enjoyed it.
Is this a runny batter? My batter was about the consistency of brownie batter before I added the coffee, and very thin and runny after adding coffee… wondering if 1/2 c would have been better?
My batter seemed runny too but it looks like it cane out perfect!
Glad it turned out great!
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.
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!!
Best cake ever!
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. ?
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”!
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.
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.
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.
Oh my goodness, that sounds amazing!!
Quick question, if I do not have buttermilk what should I use instead? Is regular whole milk ok?
You can easily make your own buttermilk at home. Add 1 tablespoon of white vinegar or lemon juice to enough milk to measure to 1 cup. Let it sit fir 10 minutes before using in this recipe. Hope this helps!
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
So glad everyone loves it, Debra!
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.
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.
This Bundt Cake is delicious! Defiantly making it again. Thanks for sharing the recipe
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.
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.
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!