Hey! I'm Des!
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Triple Chocolate Bundt Cake
Chocolate cake studded with chocolate chips and drizzled with chocolate ganache. This Triple Chocolate Bundt cake is decadent, rich and luscious.
Because it’s Monday and every Monday needs chocolate, I am sharing this chocolate lusciousness with you. Triple Chocolate Bundt Cake is rich, decadent and loaded with chocolate. Chocolate cake, chocolate chips and a heavenly chocolate ganache. It’s a chocolate lover’s dream and was quite the labor of love.
What do I mean by labor of love? Well, I made this cake 4 times in 3 days.
The first time I made it 1/4 of the cake stuck in the pan. Turns out my combo of butter and flour didn’t work. Not only did it stick in the pan but the flour left unappetizing white spots all over the cake.
The second time I made it I used non-stick spray. No white spots, but half the cake stayed inside.
The third time I made it, I had to try making it without baking soda. Why? Because I have little sous chefs. And sometimes little sous chefs dump out your entire box of baking soda mid mixing process leaving you with none. And because I was leaving out the baking soda and adding more baking powder to make up the difference, I also swapped out the buttermilk for regular milk.
NO GO.
The cake rose and was moist but even with the decadent layer of chocolate ganache drizzled over the top it just didn’t have much of a flavor at all.
Not one to give up, especially when it comes to chocolate cake, I tried again. This time, I nailed this Triple Chocolate Bundt Cake. For starters, I used a coconut oil baking spray. Then I used a paper towel to make sure I got it in every single nook and cranny of the pan. Then, thanks to a tip from some fellow food bloggers, I used cocoa powder to dust the pan instead of flour. So long white spots! Finally, I had made it to the store to get some baking soda so I went back to the original recipe with baking soda and buttermilk.
Oh my heavens, this Triple Chocolate Bundt Cake is a good cake. Like really, really good. It’s moist, studded with chocolate chips and topped with chocolate ganache. Like I said…really, really good.
So, who’s ready for a slice?
Triple Chocolate Bundt Cake Recipe
Cake Ingredients:
- 1 1/2 cups granulated sugar
- 2 cups all purpose flour
- 1 cup unsweetened cocoa powder, plus more for dusting pan
- 2 teaspoons baking powder
- 1 1/2 teaspoons espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 1 cup buttermilk
- 1 teaspoon vanilla
- 2 eggs
- 1 cup boiling water
- 1 1/2 cups semi sweet chocolate chips
Ganache Ingredients:
- 2/3 cup heavy whipping cream
- 1 cup semi sweet chocolate chips
Instructions
Preheat oven to 350 degrees. Spray bundt pan with non-stick spray. Use a paper towel to make sure spray gets into every corner of the pan and dust with cocoa powder. Turn bundt pan over and shake off any excess cocoa powder.
In a bowl of a stand mixer fixed with the paddle attachment, combine sugar, flour, cocoa powder, baking powder, espresso powder, baking soda and salt. Mix together.
Add in canola oil, buttermilk, vanilla. Mix on medium speed just until it starts to come together. Mix in eggs one at a time. Slowly pour in boiling water. Mix for 2 more minutes. Batter will be thin.
Pour batter into prepared bundt pan. Sprinkle chocolate chips onto cake. Gently mix the chocolate chips in with a spoon. Bake in preheated oven for 35 - 45 minutes or until a toothpick inserted comes out with just a few crumbs on it.
Allow cake to cool 10 minutes.
Turn cake pan over onto cooling rack and carefully lift pan to remove cake. Cool cake completely. Carefully, transfer to a serving platter.
Make the ganache by heating heavy cream in a saucepan over medium heat until steaming. Whisk in chocolate chips just until chocolate chips are melted. Allow to set for 2 minutes. Continue whisking until mixture is shiny and smooth.
Drizzle ganache over the cake. Allow to harden, about 15 minutes. Slice and serve. Store leftovers in the refrigerator. Remove 1 hour before serving.
Notes
Enjoy!
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Have new recipes emailed to you.
Sherry Thomas
June 14, 2020 at 5:32 pmThe directions say to use chocolate chips in the batter and the ganache. How much goes in each one? The recipe doesn’t say…unless I missed that somehow.😄
Deseree
June 14, 2020 at 8:38 pmOh! They are actually two separate recipes above :) So you’ll use 1 1/2 cups in the cake and then another cup in the ganache.
Chatarinna
November 26, 2018 at 9:33 pmHi Deseree
I am wondering if I could freeze?
Thank you
Deseree
November 27, 2018 at 1:50 pmHi Chatarinna! I don’t have much experience freezing cakes but I found this article that might help you! I would simply freeze it after it cools then put the ganache on after it thaws. Hope it helps! https://www.craftsy.com/cake-decorating/article/how-to-freeze-cakes/
Debbie Heaney
October 17, 2018 at 3:34 pmGreat homemade cake! Looks pretty too! I highly recommend this chocolate cake.
Deseree
October 17, 2018 at 4:29 pmThank you Debbie! I am so happy you enjoy it!
Judy Kackley
September 10, 2018 at 6:58 pmDO YOU HAVE TO USE ESPRESSO POWDER.
Deseree
September 10, 2018 at 8:49 pmHi Judy- Nope! I do like the way it brings out the chocolate flavor BUT you can omit it if you like :)
Maureen
August 2, 2018 at 4:13 pmMy ganache was to thin nevertheless it still taste good.
Lee H
December 15, 2018 at 11:12 amInstead of using espresso powder and boiling water, you can use one cup of very hot coffee–that way you can use decaf, and you still get the benefits of the coffee bringing out the chocolate. If the concern is caffeine, this is probably not the cake for you because chocolate is loaded with it. But, if the concern is that you don’t have espresso powder, use a cup of very hot, fresh strong coffee.
Deseree
December 15, 2018 at 5:28 pmThank you so much for the tip Lee!
Dorothy
February 26, 2018 at 4:52 pmLove this cake! This is the second time I’ve made it. The first time my grandchildren left me one slice, so I made another cake for me and my husband. He loves chocolate too!
Deseree
February 27, 2018 at 1:40 pmYay!! and at least they left you one! ;)
Carolyn
February 12, 2018 at 6:10 pmI need to make this asap! Yum!!!
Colleen
February 10, 2018 at 8:30 pmThis cake was really good, I usually play around with a recipe but I followed it to a T and this was super moist, nice and chocolatey! I used a cream cheese frosting though so will have to try the ganache next time! Thank you!
Deseree
February 11, 2018 at 8:55 amYay! So happy to hear that you enjoyed it Colleen! And cream cheese frosting sounds kind of amazing too :)
Wilma Haumesser
February 9, 2018 at 6:17 pmLove love love Chocolate! The more the better!😋😋😋❤️❤️❤️
Megan
February 7, 2018 at 4:22 amWow! That ganache just takes this cake to another level!
Debra C.
February 6, 2018 at 8:11 pmI am totally ready for a slice! Heck I bet I’d even be happy with the ones that weren’t perfect. Just toss some of that chocolate ganache on top! :D
Liren | Kitchen Confidante
February 6, 2018 at 7:05 pmOh my, how I wish I had a slice right now!
Cheryl - Pook's Pantry
February 6, 2018 at 1:01 pmThis cake sounds fantastic!
My Kitchen Love
February 5, 2018 at 8:40 pmThis cake looks phenomenal!!
Lisa C.
May 26, 2016 at 8:11 pmI made this for a family get-together and it was amazing!! It does tend to stick though, and I was meticulous about greasing the pan. Nothing a little carefully drizzled ganache couldn’t fix. I will try Crisco next time, as another commenter suggested, because I will definitely be making this again.
Twizded
May 13, 2016 at 12:07 pmI made this cake twice and both times the top of the cake stuck in the bundt pan. I followed the directions exactly. It tastes delicious but looks really bad. :-(
Twizded
May 13, 2016 at 6:25 pmI found a trick!! I greased the pan with Crisco then “floured” it with a mix of half flour and half cocoa. I baked it as directed then took it out and let it sit on a towel that was soaked in hot water for 10 minutes. Turned it onto a rack and it came right out! Beautiful!
Jeanne
May 7, 2016 at 7:04 amI just made this cake and OMG it is so moist and delicious!
Des @ Life's Ambrosia
May 7, 2016 at 7:24 amI am so happy to hear that you liked it! :)
Carrie R
January 19, 2016 at 5:36 amBundt cakes can definitely be tricky little suckers to get out of the pan all pretty, lol. ;) And I love the cocoa powder trick! I had heard that one before, but haven’t tried it myself yet. Your bundt cake looks divine! I mean, triple chocolate? YES!
Heather Cheney
January 18, 2016 at 11:00 pmThis cake looks amazing!
Nutmeg Nanny
January 18, 2016 at 8:02 pmHoly triple chocolate deliciousness!
Sharon
January 18, 2016 at 6:18 pmGood lord look at all that chocolate. Heavenly.
The Chunky Chef .
January 18, 2016 at 12:06 pmThat chocolate cake… OMG it look so amazing!!
DessertForTwo
January 18, 2016 at 4:23 amSorry about your team, but this cake looks so good!