Chocolatiest Triple Chocolate Bundt Cake Recipe

Triple chocolate bundt cake delivers the rich, layered flavors that every chocolate devotee craves. This recipe ensures you get a perfectly moist, tender crumb with deep cocoa notes, plus a trio of chocolate elements: dark cocoa in the batter, chocolate chips mixed in, and a glossy ganache finish.

Whether for a celebration or an indulgent weeknight treat, this bundt cake will stand out thanks to details on proper mixing, baking, cooling, and decorating—plus answers to common issues like sticking and dryness that your average recipe may skip. Let’s make the best triple chocolate bundt cake you’ve ever tasted.

Ingredients Checklist

To create the ultimate triple chocolate bundt cake, gather these ingredients. Each one plays a role in structure, flavor, and that signature moist texture.

For the Cake

• 1¾ cups (220g) all-purpose flour

• 2 cups (400g) granulated sugar

• ¾ cup (65g) dark unsweetened cocoa powder (Dutch-process preferred for color/flavor)

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1 cup (240ml) buttermilk, room temperature
  Substitute: 1 cup milk + 1 tbsp lemon juice or vinegar, let sit 5 min

• ½ cup (120ml) vegetable oil

• 2 large eggs, room temperature

• 2 teaspoons pure vanilla extract

• 1 cup (240ml) hot coffee or hot water

• 1 cup (180g) mini or regular chocolate chips, plus more for garnish

• Optional: 1 teaspoon instant espresso powder (to enhance chocolate depth)

For the Ganache

• ½ cup (120ml) heavy cream

• 1 cup (170g) dark chocolate chips or chopped dark chocolate

• Pinch salt

• 1 teaspoon vanilla extract (optional)

Optional Decorations

• Crispearls, chocolate curls, or sprinkles

• Fresh berries (raspberries, strawberries, or blackberries)

Tools & Equipment

• 10-12 cup nonstick bundt pan

• Baking spray with flour or softened butter and cocoa powder for greasing

• Mixing bowls, whisk, and spatula

• Electric mixer (optional)

• Cooling rack

• Small saucepan

• Cake plate or large serving platter

Step-by-Step Instructions

For flawless results, follow these clear steps that go beyond the basics.

1. Prep the Bundt Pan
Start by greasing every crevice of the bundt pan with baking spray or a layer of softened butter, then dust with cocoa powder (not flour, which can show on dark cakes). Tap out excess. This is crucial for easy cake release.

2. Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk for at least 30 seconds to evenly distribute leaveners and break up cocoa lumps.

3. Combine Wet Ingredients
In another bowl, whisk buttermilk, oil, eggs, and vanilla until well blended. Pour in hot coffee or water, mixing quickly to avoid cooking the eggs. The batter will be thin, which is normal for this style of cake.

4. Combine and Add Chocolate Chips
Gradually mix the wet ingredients into the dry until just combined. Do not over-mix. Fold in chocolate chips (tossing chips in 1 tablespoon flour first prevents sinking).

5. Fill and Tap the Pan
Pour the batter into the prepared bundt pan. Tap the pan on the counter several times to release air bubbles and level the batter.

6. Bake
Bake in a preheated 350°F (175°C) oven for 48–58 minutes, or until a skewer or cake tester comes out with a few moist crumbs (not wet batter). Check at 45 minutes; bundt pans vary.

7. Cool Properly
Cool the cake in the pan for exactly 10–15 minutes—no longer, or sticking may occur. Invert onto a wire rack and let cool completely before glazing. If the cake resists, gently loosen edges with a plastic spatula.

8. Make Ganache
Heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a bowl, let stand 2 minutes, then stir until glossy and smooth. Add vanilla and a pinch of salt. Cool until slightly thickened but pourable.

9. Decorate
Drizzle ganache generously over the cooled cake, letting it drip over the sides. Sprinkle with extra chocolate chips, crispearls, or curls while the ganache is still soft. Add berries or sprinkles for color, if desired.

Tips for Perfect Results

Even experienced bakers can benefit from these key tips:

• Room Temperature Ingredients: Ensures an even batter and consistent baking.

• Don’t Rush the Cooling: Inverting too soon or too late can cause sticking or breakage.

• Pan Prep is Critical: Use cocoa powder to avoid visible flour on a dark cake.

• Use Real Buttermilk: If possible, real buttermilk gives better tenderness and flavor than milk/vinegar substitutes.

• Test Doneness Early: Bundt pans bake differently based on color and material; always check with a skewer in multiple spots.

• Store Covered: Triple chocolate cakes can dry out; cover tightly or use a cake dome.

Serving Suggestions

Elevate your cake presentation and enjoyment with these ideas:

• Serve warm slices with a scoop of vanilla or espresso ice cream for a molten effect.

• Garnish each plate with a few fresh raspberries or a spoonful of whipped cream.

• For a sophisticated look, dust with a little cocoa powder or edible gold leaf before serving.

• Pair with strong coffee, rich black tea, or even a glass of red wine for a grown-up dessert.

Final Thoughts

This triple chocolate bundt cake recipe goes beyond the ordinary by providing specifics on ingredient quality, pan prep, and troubleshooting common bundt issues. With its intensely chocolatey flavor, tender crumb, and show-stopping ganache, this cake is a must-bake for chocolate fans and special occasions alike. Properly stored, it stays moist for days—if it lasts that long. Bake, decorate, and share this decadent masterpiece and watch it become your new go-to chocolate cake recipe.