Triple Chocolate Bundt Cake is studded with chocolate chips and drizzled with chocolate ganache. Pure chocolate decadence.
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.
It is tender, moist and simply loaded with chocolate flavor. Not to mention, it is pretty too!
Whether you’re looking for a cake for a birthday celebration, a way to spoil your sweetie for your anniversary or just a decadent cake because…cake. Then this Triple Chocolate Bundt Cake is a must make.
Here is what you need to make it happen:
Ingredients:
This recipe is split into two different recipes actually: the cake and the ganache.
You’ll find the traditional chocolate cake ingredients in this recipe like: sugar, flour, baking powder, eggs and vanilla. This recipe does call for a couple other ingredients that you might not think of.
- BUTTERMILK/BAKING SODA: I like to use a combo of buttermilk and baking soda in this cake. Buttermilk adds a richness to the cake and the baking soda is what activates it to help with the leavening process.
- ESPRESSO POWDER: This is a must in my opinion. It really brings out the chocolate flavor of the cake.
- BOILING WATER: It also enhances the chocolate flavor of the cake.
- CHOCOLATE CHIPS: Because you can never have too much chocolate in my opinion.
To make the chocolate ganache you’ll need: Heavy Cream and Chocolate Chips. That’s it!
How to make Triple Chocolate Bundt Cake:
Mix dry ingredients. 
Add wet ingredients. 
Pour into prepared bundt pan. Add chocolate chips. Bake. 
Make ganache. 
Pour ganache over cooled cake.
- STEP #1: In a bowl of a stand mixer fixed with the paddle attachment (or using an electric hand mixer) combine sugar, flour, cocoa powder, baking powder, espresso powder, baking soda and salt. Mix together.
- STEP #2: 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.
- STEP #3: Grease your bundt cake pan (see trouble shooting issues below) and pour cake into pan. Then sprinkle with chocolate chips. Gently stir. Bake for 35 – 45 minutes.
- STEP #4: Allow cake to cool for 10 minutes before trying to remove from the pan. Place a cooling rack on top of the cake pan and then using oven mitts, flip over the cake onto the cooling rack. Slowly lift the pan away from the cake. Cool completely.
- STEP #5: Make the ganache. Drizzle ganache over cooled cake.
Troubleshooting Bundt Cake Pan Issues:
If you have trouble with bundt cakes sticking to the pan, you’re not alone. After reading some comments below about readers having issues with their cake sticking to pans, I decided to do a bit of research and testing. Here are a couple tips I have learned along the way to get you a gorgeous bundt cake.
Tip #1: Butter isn’t a great way to grease a bundt pan because it can, gasp!, actually make it stick MORE! Boo.
Tip #2: If you use the shortening (I like coconut oil actually) and flour method to grease your bundt pan, when making chocolate cake I prefer to use cocoa powder to dust the pan. This helps prevent white spots from forming on the top of your cake as it cooks.
Tip #3: Try using “Cake Goop“. You guys, this stuff is amazing. I brushed it on with a pastry brush and my cake slid right out. Plus it keeps basically forever in the fridge and you probably have all the ingredients on hand.
Tip #4: Allow the cake to cool in the pan but not too long. 10 minutes seems to be the magic number for me.
STORAGE AND LEFTOVERS:
Because of the ganache, this cake needs to be kept in the refrigerator. I recommend taking it out an hour or so before serving so that it can come to room temperature. It should last for a few days. Keeping it covered will help prevent the sliced side from getting too dry.
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?
Looking for more dessert recipes? Try these:
This Pumpkin Cake with Chocolate Ganache is perfect for your holiday table!
Blueberry Pie is a summertime classic!
Cheesecake more your style? Try this Caramel Apple Cheesecake for an epic dessert mash up.
Note: this post was originally published in 2016. It was updated with new photos, trouble shooting tips, a video and nutrition information in 2022.
Servings
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
- 2/3 cup heavy whipping cream
- 1 cup semi sweet chocolate chips
Instructions
Preheat oven to 350 degrees. 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.
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.
- 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 for 10 minutes before trying to remove from the pan. Place a cooling rack on top of the cake pan and then using oven mitts, flip over the cake onto the cooling rack. Slowly lift the pan away from the cake. Cool completely.
- 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.
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Hi Sam! I’ve never made a Greek yogurt or apple sauce substitute so I’m not sure if it would work or not. I do know much a bout why ratios are different but I do know that this recipe is plenty sweet and is very soft and moist :)
Can I sub Greek yogurt for buttermilk?
Can I sub apple sauce for oil?
And the sugar seems a bit low. Other recipes only have 3/4 cup cocoa, 1 3/4 cup flour and 2 cups sugar. How can your ratios be so different. Just curious because I like a really chocolatey cake with more cocoa.
Hi Doris! I wouldn’t use chocolate pudding, I’d just omit the coffee. You can also frost it anyway you want, if you don’t want to use the ganache :) Just make sure it’s completely cooled first.
can use frosting instead of Ganache
like the reviews the cake looks good but would omit the coffee and was wondering if you could put choc instant choc pudding instead of the coffee
Oh! 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.
The 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.😄
[…] Triple Chocolate Bundt Cake […]
Thank you so much for the tip Lee!
Instead 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.
Hi 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/
Hi Deseree
I am wondering if I could freeze?
Thank you
Thank you Debbie! I am so happy you enjoy it!
Great homemade cake! Looks pretty too! I highly recommend this chocolate cake.
Hi Judy- Nope! I do like the way it brings out the chocolate flavor BUT you can omit it if you like :)
DO YOU HAVE TO USE ESPRESSO POWDER.
My ganache was to thin nevertheless it still taste good.
Yay!! and at least they left you one! ;)
Love 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!
I need to make this asap! Yum!!!
Yay! So happy to hear that you enjoyed it Colleen! And cream cheese frosting sounds kind of amazing too :)
This 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!
Love love love Chocolate! The more the better!😋😋😋❤️❤️❤️
Wow! That ganache just takes this cake to another level!
I 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
Oh my, how I wish I had a slice right now!
This cake sounds fantastic!
This cake looks phenomenal!!
[…] followed this recipe to make an extra chocolate-y bundt cake for […]
I 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.
I 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!
I 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. :-(
I am so happy to hear that you liked it! :)
I just made this cake and OMG it is so moist and delicious!
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Bundt 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!
This cake looks amazing!
Holy triple chocolate deliciousness!
Good lord look at all that chocolate. Heavenly.
That chocolate cake… OMG it look so amazing!!
Sorry about your team, but this cake looks so good!