Cake, Chocolate, Dessert

Triple Chocolate Bundt Cake

This dessert has everything you could ever ask for in a chocolate cake: It’s easy to make, super moist, chocolatey, and tastes delicious!!! 

Because double chocolate just isn’t enough, right??;)

Our triple chocolate bundt cake is certainly a show-stopper!! This recipe is the perfect way to start off the new year!

As you can imagine, this cake is super chocolate-y!! We’ve got cocoa powder in the cake batter, plus chocolate chips, and then a chocolate glaze to top it all off!!

This bundt cake is SUPER moist too! The secret? Lots of buttermilk! Seriously, SO MOIST!

One of the reasons why we love bundt cakes is because they are so easy! All you have to do is pour the batter in the pan, bake, top with a glaze, and you’re done! No need for piping bags or decorations with this cake!

Chocolate Glaze

The chocolate glaze we used to top this cake could not be easier to make! All it takes is a good quality chocolate bar and two tablespoons of butter!

Simply add the two ingredients to a bowl and pop into the microwave until melted, then stir and drizzle over the cooled cake! No need to use the stove! This glaze is the perfect way to finish off the cake! It is super shiny, delicious, and sets beautifully.

Take a look at the amazing texture of this cake!!

Our family of six ate this entire bundt cake in one sitting. It is that good! If anything, that tells you just how delicious this cake is!

You will fall in love with this amazing bundt cake!

If you make this recipe, make sure to take a pic and share it with us on Instagram! 

We would love to see your treats!

Tag @sisterskneadsweets on Instagram and use the hashtag #sisterskneadsweets

5 from 1 vote
Triple Chocolate Bundt Cake
Prep Time
20 mins
Cook Time
40 mins
Total Time
55 mins
 

This dessert has everything you could ever ask for in a chocolate cake: It's easy to make, super moist, chocolatey, and tastes delicious!!! 

Yields: 12 servings
Ingredients
For the cake:
  • 2 cups (260g) all purpose flour
  • 1/2 cup (40g) unsweetened natural cocoa powder
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/3 cup (66g) packed light or dark brown sugar
  • 2 large eggs
  • 1 and 1/2 teaspoons vanilla extract
  • 1 and 1/2 cups (355mL) buttermilk
  • 1 cup (191g) semi-sweet chocolate chips
For the chocolate glaze:
  • 4 ounces good quality semi-sweet chocolate baking bar, chopped
  • 2 tablespoons (28g) salted butter
Instructions
To make the cake:
  1. Preheat oven to 350°F. Grease and flour a bundt pan. Set aside.

  2. Sift the flour, cocoa powder, baking powder, baking soda, and salt into a medium-sized bowl and whisk until well combined. Set aside.

  3. In a large bowl, cream the butter on medium speed with a handheld electric or stand mixer for 2 minutes. Add the sugars and cream on medium speed for 2 more minutes. Add the eggs one at a time, mixing until combined. Add the vanilla and mix until combined.

  4. Add 1/3 of the flour mixture into the butter mixture and mix on low speed until mostly combined. Add 1/2 of the buttermilk and mix. Add another 1/3 of the flour mixture, again mixing until mostly combined. Add the rest of the buttermilk and mix. Finally, add the rest of the flour mixture and mix on low until just combined. 

  5. Fold in the chocolate chips, and pour batter into prepared bundt pan. Use a spatula to even out the top, and tap the pan on the counter to release any air bubbles. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.

  6. Let the cake cool in the bundt pan for 10-15 minutes. Then, transfer to a cooling rack or cake stand and let cool completely.

To make the glaze:
  1. Make the chocolate glaze while the cake is cooling. To make the chocolate glaze, place the chopped chocolate and butter in a medium-sized bowl and microwave in 30-second intervals until melted, whisking in between each interval. Pour the glaze over the cooled cake while the glaze is still warm. 

Recipe Notes

Make Ahead Tip: This cake can be stored at room temperature in an airtight container for 2-3 days.

© SISTERS KNEAD SWEETS. All images and content are copyright protected. Please do not use our images or content. If you wish to republish this recipe, please link back to this post. We appreciate your cooperation!

2 thoughts on “Triple Chocolate Bundt Cake

  1. 5 stars
    Made this yesterday to take to my Crochet group this morning…All of them Absolutely Loved it…Making it again next week for my Women’s Institute Members Meeting….I know it will be a great hit with them….Thank-you….💕💕xx

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