Ultimate Triple Chocolate Bundt Cake
Rich, moist, and intensely chocolatey, this Triple Chocolate Bundt Cake is topped with a silky chocolate ganache and finished with mini chocolate chips for an irresistible dessert. Perfect for birthdays, holidays, or whenever you’re craving a bakery-style chocolate cake.
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Cooling Time: 1 hour
Total Time: About 2 hours 20 minutes
Servings: 12–16 slices
Ingredients
For the Cake
- 2 cups (250 g) all-purpose flour
- ¾ cup (65 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups (400 g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature
- ½ cup (120 ml) vegetable oil
- ½ cup (115 g) unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot brewed coffee (or hot water)
- 1 cup (170 g) semi-sweet chocolate chips
Chocolate Ganache
- 1 cup (170 g) semi-sweet chocolate chips
- ½ cup (120 ml) heavy cream
- 1 tablespoon unsalted butter (optional, for extra shine)
Topping
- ½ cup mini chocolate chips
- Chocolate curls or shavings (optional)
Equipment
- 10–12 cup Bundt pan
- Mixing bowls
- Electric mixer or whisk
- Cooling rack
- Small saucepan or microwave-safe bowl
Instructions
Step 1: Prepare the Oven
- Preheat oven to 175°C (350°F).
- Grease and flour a Bundt pan thoroughly, making sure to coat every crevice.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
Step 3: Mix the Wet Ingredients
In another bowl, whisk together:
- Sugar
- Eggs
- Buttermilk
- Oil
- Melted butter
- Vanilla
Step 4: Combine
- Gradually add the dry ingredients to the wet ingredients.
- Stir until just combined.
- Slowly pour in the hot coffee while mixing. The batter will be thin.
- Fold in the chocolate chips.
Step 5: Bake
- Pour the batter into the prepared Bundt pan.
- Bake for 50–60 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs.
- Cool in the pan for 15 minutes.
- Turn out onto a wire rack and cool completely.
Make the Ganache
- Heat the heavy cream until just beginning to simmer.
- Pour it over the chocolate chips.
- Let stand for 2 minutes.
- Stir until smooth.
- Add butter for extra gloss, if desired.
Allow the ganache to cool slightly until it thickens just enough to drizzle.
Decorate
- Spoon the ganache evenly over the cooled cake, allowing it to drip down the sides.
- Sprinkle with mini chocolate chips while the ganache is still soft.
- Let the topping set for 20–30 minutes before slicing.
Tips for Success
- Use room-temperature ingredients for a smoother batter.
- Hot coffee enhances the chocolate flavour without making the cake taste like coffee.
- Avoid overmixing to keep the cake tender.
- Cool the cake completely before adding the ganache to prevent it from sliding off.
Variations
Double Chocolate
Omit the ganache and dust with icing sugar.
Dark Chocolate
Use dark chocolate chips and Dutch-process cocoa for a deeper flavour.
Mocha
Add 1 teaspoon of espresso powder to the batter.
Chocolate Orange
Stir 1 tablespoon of finely grated orange zest into the batter.
Mint Chocolate
Add ½ teaspoon of peppermint extract to the batter.
Storage
Room Temperature
- Store in an airtight container for up to 3 days.
Refrigerator
- Store for up to 1 week.
- Bring to room temperature before serving for the best texture.
Freezer
- Freeze (without ganache, if possible) for up to 3 months.
- Wrap tightly in plastic wrap and foil before freezing.
Approximate Nutrition (Per Slice)
- Calories: 430
- Protein: 6 g
- Fat: 22 g
- Carbohydrates: 55 g
- Fibre: 4 g
- Sugar: 36 g
Nutritional values are estimates and will vary depending on ingredients used.
Nut Information
This recipe does not contain nuts as written.
Contains
- Milk (buttermilk, butter, cream)
- Eggs
- Wheat (gluten)
Check Labels On
- Chocolate chips
- Cocoa powder
- Vanilla extract
Some brands of chocolate chips and cocoa powder are manufactured in facilities that also process peanuts or tree nuts. Always read ingredient labels if serving someone with a nut allergy.
Nut-Free Tips
- Choose chocolate chips labelled nut-free if needed.
- Clean all utensils and work surfaces thoroughly to avoid cross-contact when baking for someone with a severe nut allergy.
Frequently Asked Questions
Q: Why add coffee to chocolate cake?
Coffee intensifies the chocolate flavour without making the cake taste like coffee.
Q: Can I use milk instead of buttermilk?
Yes. Mix 1 cup (240 ml) of milk with 1 tablespoon of lemon juice or white vinegar, let it stand for 5–10 minutes, then use as a buttermilk substitute.
Q: Can I make this in regular cake pans?
Yes. Divide the batter evenly between two 9-inch (23 cm) round cake pans and bake for about 30–35 minutes, checking for doneness with a skewer.
Q: How do I prevent the Bundt cake from sticking?
Grease every detail of the pan thoroughly with butter or baking spray, then lightly dust with flour or cocoa powder before adding the batter.
Q: Can I make the cake ahead of time?
Yes. Bake the cake a day in advance, wrap it well once cooled, and add the ganache just before serving for the freshest appearance.
Q: Can I use a different topping?
Absolutely. Cream cheese frosting, chocolate buttercream, a simple chocolate glaze, or a dusting of icing sugar all pair beautifully with this cake.
