Triple Chocolate Bundt Cake Recipe [VIDEO] - Beragampengetahuan

Triple Chocolate Bundt Cake is a decadent dessert made from scratch, covered in a dark chocolate ganache, and extra chocolate chips! So good!

Triple Chocolate Bundt Cake will be a hugely popular cake with your guests around the holidays. You’ll love that the bundt style cake offers ease of serving, and the non-fruitcake quality this has while being low maintenance enough to be given as gifts.

Recipes for Triple Chocolate Bundt Cake across the internet usually call for box mixes and instant chocolate pudding mixes, but this recipe sticks to our tried and true favorite One Minute Ganache recipe and Ina Garten’s amazing cake recipe which is both rich and bold.

This simple but amazing Cake Recipe will satisfy all your chocolate cravings, and when you’re ready for more try Rich Chocolate Cupcakes, Chocolate Poke Cake, or Molten Chocolate Cake.

Contents

Video: How to Make

Sabrina’s Triple Chocolate Bundt Cake

The recipe is easily made in a stand mixer, you can of course use a whisk or hand mixer since you aren’t creaming butter here, it’s just about combining ingredients. The most important thing to keep in mind about the recipe is the quality of the ingredients you’re using. Use a good espresso/coffee and the best cocoa powder. If you aren’t a coffee drinker, it’s very easy to keep instant espresso powder on hand for baking.

Dark chocolate chips are a great complement to this Triple Chocolate Bundt Cake, but if you have a preferred chocolate you would like to use, the ganache and chocolate chip topping could of course be any variety of chocolate you would like.

You may also just like to play around with the decoration of the cake, maybe using white chocolate ganache with dark chocolate chips or vice versa. Just be careful using a milk chocolate variety against a much stronger flavor, as the milk chocolate flavor tends to get lost in the mix.

Can This Be Made Ahead of Time?

Yes, you can prepare this chocolate bundt cake in advance. Bake the cake and store it in an airtight container at room temperature for up to two days after it has completely cooled. Likewise, you can make the ganache ahead of time and refrigerate it separately. Reheat the ganache in the microwave when ready to use. For the freshest appearance and taste, apply the ganache and chocolate chip garnish just before serving.

Triple Chocolate Bundt Cake with the richest chocolate cake made from scratch and covered in a dark chocolate ganache and extra chocolate chips.

Ingredients

1 ¾ cups Flour: The flour serves as the main dry ingredient, providing structure to the cake. It’s essential for the cake’s texture. You can substitute with cake flour for a lighter texture.
2 cups Sugar: Sugar adds sweetness and moisture to the cake. It also helps with the cake’s tenderness. You can use brown sugar for a slightly different flavor.
¾ cup Unsweetened Cocoa Powder: Cocoa powder brings the rich chocolate flavor to the cake. Make sure to use unsweetened cocoa powder for this recipe. Trader Joe’s Brand of cocoa powder is also a great option.
2 teaspoons Baking Soda: Baking soda is a leavening agent that helps the cake rise and become light and fluffy.
1 teaspoon Baking Powder: Baking powder is another leavening agent that contributes to the cake’s rise and texture.
1 teaspoon Salt: Salt enhances the overall flavor and balances the sweetness of the cake.
1 cup Buttermilk: Buttermilk adds moisture, flavor, and tenderness to the cake.
½ cup Vegetable Oil: Vegetable oil adds moisture and helps keep the cake soft and tender. You can use other neutral oils like canola oil.
2 large Eggs: Eggs act as binders, providing structure and moisture to the cake.
2 teaspoons Pure Vanilla Extract: Vanilla extract enhances the flavor of the cake and complements the chocolate. Use pure vanilla extract for the best flavor.
1 cup Hot Coffee, Freshly Brewed: Coffee intensifies the chocolate flavor and adds depth to the cake. It doesn’t make the cake taste like coffee but enhances the chocolate. Alternatively, use Instant Espresso Powder.
½ cup Heavy Cream: Heavy cream is the primary ingredient for the ganache. It makes the ganache rich and creamy.
1 cup Dark Chocolate Chips: Dark chocolate chips are used in the cake and as garnish. They provide bursts of chocolate and richness to the cake. You can use semi-sweet chocolate chips for a slightly sweeter taste.

Stand Mixer: A stand or electric mixer with a paddle attachment is ideal for mixing the ingredients efficiently and thoroughly.
Bundt Cake Pan: You’ll need a bundt pan for baking the cake; ensure it’s properly greased and floured to prevent sticking.
Whisk: A whisk is essential for mixing the wet ingredients and achieving a smooth batter. You can also utilize a Hand Mixer.
Microwave-Safe Bowl: You’ll use this to heat the cream and chocolate chips for the ganache; ensure it’s microwave-safe.
Measuring Cups and Spoons: Precise measurements are crucial in baking; use measuring cups and spoons for accuracy.

How to Make Triple Chocolate Bundt Cake

Time needed: 1 hour and 10 minutes

Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and thoroughly grease a bundt pan with butter and flour it or use baking spray to prevent sticking.
Step 2: Combine Dry Ingredients
In a mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set this dry mixture aside.
Step 3: Mix Wet Ingredients
In another bowl, whisk together buttermilk, vegetable oil, eggs, and pure vanilla extract.
Step 4: Combine Wet and Dry
Slowly add the wet mixture to the dry mixture in the stand mixer, blending on medium speed.
Step 5: Add Coffee
Pour in the hot brewed coffee and mix until just combined.
Step 6: Bake
Transfer the cake batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted comes out clean.
Step 7: Cool
Allow the cake to cool entirely in the pan before proceeding.
Step 8: Make Ganache
Heat ½ cup of heavy cream and 2/3 cup of dark chocolate chips in a microwave-safe bowl in 30-second increments, stirring until smooth.
Step 9: Apply Ganache
Using a fork, drizzle the chocolate ganache over the cooled cake in a zig-zag pattern.
Step 10: Garnish
Finish by garnishing the cake with the remaining dark chocolate chips.

How to Store Leftovers

To keep leftover chocolate bundt cake fresh, store it in an airtight container at room temperature for up to two days. Ensure the container is well-sealed to prevent the cake from drying out and absorbing other odors in the fridge.

Reheating Tips

When reheating chocolate bundt cake, use a microwave or an oven. For the microwave, wrap a slice in a damp paper towel and microwave in short intervals to prevent drying. In the oven, place slices on a baking sheet and warm at 300°F (150°C) for a few minutes. This preserves the cake’s moisture and texture.

Freezing

To freeze leftover chocolate bundt cake, wrap individual slices tightly in plastic wrap, then place them in an airtight container or a freezer-safe bag. Freeze for up to three months. When ready to enjoy, thaw slices in the refrigerator or at room temperature for the best taste and texture retention.

Frequent Questions

Can I make a larger cake using this recipe, and what adjustments should I make?

Yes, you can adjust the serving size to make a larger cake. Simply increase the ingredient quantities proportionally based on the desired serving size. For example, if you want to double the recipe to make a larger cake, double all the ingredients accordingly. To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.

Can I substitute coffee with something else in this recipe?

Yes, you can substitute coffee with warm water if you prefer. The coffee doesn’t impart a strong coffee flavor but enhances the chocolate’s richness. Hot water will work well while maintaining the cake’s moisture.

How do I prevent the cake from overflowing when using a larger pan?

When using a larger pan, adjust the ingredient quantities accordingly to match the pan’s size. You may also need to extend the baking time. Monitor the cake closely and use a toothpick test to ensure it’s fully baked without overflowing.

Can I use a different type of ganache, like Nutella, with this cake?

Absolutely, you can use different ganache variations like Nutella or other chocolate-based toppings. Feel free to get creative with your toppings to suit your taste preferences.

Recipe Card

Preheat the oven to 350 degrees.
Grease a bundt pan with butter and flour or baking spray.
Add the flour sugar, cocoa, baking soda, baking powder, and salt into a stand mixer on low speed until combined.
In a second bowl combine the buttermilk, oil, eggs, and vanilla with a whisk.
Add the wet ingredients to the stand mixer on low.
Add the coffee to the mixture until just combined.
Pour batter into the bundt pan and bake for 50-55 minutes.
Let cake cool completely before adding ganache (or it will run right off the cake).
To make the ganache add the ½ cup of heavy cream to 2/3 cup dark chocolate chips in a microwave safe bowl and heat in 30 second increments.
Using a fork add the chocolate ganache in a zig-zag pattern.
Garnish with remaining chocolate chips.

Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update!
To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.
Recipe adapted from Ina Garten.

Variations on Chocolate Bundt Cake

Mint Chocolate Bundt Cake: Add 1 teaspoon of pure peppermint extract to the wet ingredients for a minty flavor. Use mint-flavored dark chocolate chips for added mintiness. Optionally, dust the cake with powdered sugar instead of ganache.
Fruit-Filled Chocolate Bundt Cake: Fold 1 cup of fresh berries or canned pie filling into the batter for a fruity twist. Adjust baking time as needed for the extra moisture from the fruit.
Nutella Chocolate Bundt Cake: Swirl ½ cup of Nutella into the cake batter for a rich, hazelnut-chocolate flavor. Replace dark chocolate chips with milk chocolate or hazelnut chips. Top with a Nutella drizzle instead of the traditional ganache.
Gluten-Free Chocolate Bundt Cake: Use a gluten-free flour blend instead of all-purpose flour for a gluten-free option. Ensure all other ingredients are gluten-free. Check the cake’s doneness with a toothpick, as gluten-free cakes may require different baking times.
Dairy-Free Chocolate Bundt Cake: Substitute buttermilk with dairy-free milk for a lactose-free version. Use dairy-free dark chocolate chips and cocoa powder. Create a dairy-free ganache using dairy-free heavy cream and chocolate chips.