Triple Chocolate Bundt Cake
If you’re one of my people- which means to you there is nothing like too much chocolate this recipe is of you- A triple chocolate chocolate bundt cake! This cake is going to be one of the moistest melt in your mouth chocolatey cake you’ll have. The bits of chocolate and puddles of chocolate in the cake topped with the ganache just makes it extra sinful. SO you get my point of triple chocolate and I know you’re tempted now. I’ve tested many recipes till I got this one that i’m perfectly happy with it. Like my eyes rolled back into my head when I had the first bite. I can’t wait for your reaction after trying it!
Happy Baking!
Servings: 8-12 servings; a 7/8 inch bundt cake tin
Prep Time: 15-20 mins
Baking Time: 40-50 mins
Total Time: 1 hour+
Ingredients:
Cake:
1.5 cups all purpose flour + 2 tbsp flour; divided
1.5 cups sugar
3/4 cup unsweetened cocoa powder
1 tsp baking soda
0.5 tsp baking powder
1 tsp salt
1 eggs + 1 yolk at room temperature
2/3 cup warm water or coffee
1/3 cup buttermilk
1/4 cup vegetable oil
1.5 tsp vanilla
1/3 cup Chocolate chips
1/2 cup chocolate chunks
Topping:
Chocolate shavings
Directions:
Preheat oven to 350F.
Prepare a bundt/regular cake tin by greasing and dusting it with flour.
In a bowl mix all liquids- warm water/coffee, buttermilk, oil, eggs and vanilla.
In a large mixing bowl, add sifted 1 cup flour and cocoa powder. Add baking soda, baking powder, salt and sugar. Whisk it together.
Make a well in the middle and add the liquid mixture in it.
Using a whisk, mix it together to form a smooth batter. Do not overmix, just mix till no lumps.
Mix the 2 tbsp flour with chocolate chips and chunks. Add it to the batter and mix.
Pour in the prepared pan and bake at 350F for 40-50 mins till its baked through.
While the cake is baking, prepare the ganache. Recipe is here.
Let it cool slightly and chill in the fridge for 15-20 mins. Run a knife through the edges and invert on a plate.
Pour melted ganache over the cake and top with shavings.
Serve as you want. My favorite way is to serve it warm with ice cream.
Notes/Tips:
Do not over mix the batter, just mix till no lumps.
Be sure to mix the chips and chunks with flour otherwise it will sink to the bottom and then won’t demold.
Unmolding the Cake: Sometimes the chocolate chips can sink to the bottom making it gooey and difficult to demold. These help:
Chilling the cake for 15-20 mins in the fridge also helps to unmold it.
Greasing & flouring the cake pan helps to unmold it.
If you don’t have buttermilk, mix 2 parts with yogurt with 1 part of water.
If you can, use coffee. It helps to improve the chocolate flavor.
You can make the ganache from before and keep. Just reheat it before glazing.
