Triple Chocolate Bundt Cake

Triple Chocolate Bundt Cake with rich chocolate cake made from scratch and covered in a dark chocolate ganache and extra chocolate chips.

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.

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 will be a hugely popular cake with your gurests 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 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.

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 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 an instant espresso powder on hand for baking.

Triple Chocolate Bundt Cake Collage of baking steps

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 Collage of ganache steps

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!
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 – These are the best dark chocolate chips, and more and more stores carry the brand now too, so look out for sales (sometimes you 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 slice being cut

How to Store Triple Chocolate Bundt Cake

  • Serve: Because of the cream in the ganache, this cake should not be left at room temperature longer than 2 hours.
  • Store: Wrap with plastic and store in the refrigerator up to 1 week.
  • Freeze: This Triple Chocolate Bundt Cake will freeze, wrapped in a layer of plastic then foil, for 2-3 months. Freeze without any toppings and defrost at room temperature, then make a fresh batch of ganache and add the toppings before serving.
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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Triple Chocolate Bundt Cake

Triple Chocolate Bundt Cake with rich chocolate cake made from scratch and covered in a dark chocolate ganache and extra chocolate chips.
Yield 12 servings
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 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 freshly brewed hot coffee
  • 1/2 cup heavy cream
  • 1 cup dark chocolate chips , divided


  • 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.



Recipe adapted from Ina Garten.


Calories: 426kcal | Carbohydrates: 60g | Protein: 5g | Fat: 19g | Saturated Fat: 15g | Cholesterol: 43mg | Sodium: 430mg | Potassium: 284mg | Fiber: 2g | Sugar: 39g | Vitamin A: 220IU | Vitamin C: 0.1mg | Calcium: 103mg | Iron: 2mg
Keyword: Triple Chocolate Bundt Cake
Triple Chocolate Bundt Cake Collage
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.
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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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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  1. 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.

  2. Getting ready to make your triple chocolate bunt cake but I’d like to add a fruit filling, is that possible with thos recipe?

    1. What sort of fruit filling? would love to help but need more details. Sorry I missed this comment, it somehow got filtered.

  3. 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!

  4. 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.

  5. 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.)

  6. 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

  7. 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?

    1. 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

  8. 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.

    1. 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.

    2. 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.

  9. 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.

      1. 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!

  10. 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!!

  11. 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!

  12. 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!

  13. 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

  14. 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!

    1. 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!

  15. This was outstanding. The cake was moist and perfect. My oven runs a little hot, so I took it out after 45 minutes.

  16. 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

  17. 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.

    1. 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!

  18. 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!

  19. 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

    1. 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!

    2. 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!

  20. 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.

  21. 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!

  22. 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.

    1. 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.

  23. 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

    1. You’ll want to mix 8 ounces of water with 1/4-1/2 teaspoon of instant powder. Hope this helps!

  24. 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?

  25. 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 ??

    1. 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.

  26. 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?

    1. 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!

      1. 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!

  27. 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!

  28. 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!

    1. 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.

  29. 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..

  30. 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?

    1. If you’re making mini bundt cakes, they probably only need to bake for around 25 minutes. Hope this helps!

  31. 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.

  32. 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.

  33. 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.

  34. 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.

  35. 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?

    1. 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.

  36. Hi Sabrina! Just wondering, do you recommend using the cup measurements or the metric? Which one is more accurate?

    1. 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.

  37. 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.

    1. 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!

  38. 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

    1. 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!

  39. 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!

  40. 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.

  41. 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 🙂

  42. 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.

  43. 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. 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?

    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!!

  44. 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”!

  45. 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.

  46. 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.

    1. Quick question, if I do not have buttermilk what should I use instead? Is regular whole milk ok?

      1. 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!

  47. 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

  48. 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.

  49. 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.

  50. 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!

  51. 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!

  52. 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!

  53. 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.

  54. 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.

  55. 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

  56. 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.

  57. 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. No, I don’t unfortunately yet. I am adding many more dessert recipes in the near future though, including both of those. My apologies.

    2. 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!

  59. 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.

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

  61. 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!

  62. 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.

  63. 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!

  64. 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!!

  65. 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

  66. 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? 

  67. 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.

  68. 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.

  69. 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. 

  70. 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!

  71. 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!

  72. 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!

  73. 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!

  74. 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!

  75. 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 @

  76. 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!

    1. Yay!! I agree, You really don’t taste it. It just gives it a boost of flavor. So glad you loved it!!

  77. 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!!

  78. 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!

  79. 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 ??

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! How did the remake turn out?

  80. 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!

  81. 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?