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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.
5 from 7 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Desserts
Cuisine American
Servings 10 Servings
Calories 752 kcal


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


  • 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.


Be sure to see trouble shooting tips above if you have issues with bundt cakes sticking in the pan. 
You can do this with an electric hand mixer if you don't have a stand mixer. 
For safety ganache needs to be refrigerated. I recommend taking the cake out about 1 hour before serving so it can come to room temperature. 
Nutrition information for estimation purposes only. 


Serving: 1sliceCalories: 752kcalCarbohydrates: 87gProtein: 10gFat: 43gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 57mgSodium: 363mgPotassium: 559mgFiber: 9gSugar: 54gVitamin A: 350IUVitamin C: 1mgCalcium: 143mgIron: 6mg
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Keywords: bundt cake, cake, chocolate