Chocolate…cake…mocha ganache… nothing gets better than this mixture of flavors in a decadent dessert. You are here because you are looking for the best triple chocolate Bundt cake, and you are in the right place.
I’ve stumbled across my fair share of homemade chocolate cake recipes that just don’t give the moist tenderness I’ve found in some box cake mixes or even my favorite restaurant chocolate cake, Portillo’s. So I came up with one myself, after a bit of research which I have done for you.
If you have an hour to spare and are ready to fill you moist chocolate cake cravings, I am going to show you the way. I’ll let you know the best ways to ensure you make a tender, soft cake no matter the recipe. And if you share this sweet triple chocolate Bundt cake recipe with family and friends, best believe they will be asking you to make it for them monthly.
Let’s get into it!
Equipment & Ingredients
To make this triple chocolate Bundt cake recipe you will need these ingredients:
- All Purpose Flour
- White Sugar
- Cocoa Powder
- Baking Soda
- Baking Powder
- Salt
- Eggs
- Buttermilk
- Sour Cream
- Warm Water
- Vegetable Oil
- Vanilla Extract
- Semi-Sweet Chocolate Chips
- Heavy Whipping Cream
- Hot Coffee
As for the ingredients, the list is much shorter! You will just need:
- Bundt Cake Pan
- Whisk/Hand Mixer
- Mixing Bowls
Chocolate Batter
Start by preheating your oven to 350 degrees Fahrenheit. Prepare a Bundt cake pan, sprayed with baking spray, and set aside.
This mixing portion of this triple chocolate Bundt cake is super quick and easy which I love. In a large mixing bowl or stand mixer add all the dry ingredients at once. The flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix with a whisk or electric mixer until completely combined.
Next, all the wet ingredients. It is beneficial, to help prevent overmixing, to add the buttermilk, sour cream, vegetable oil, eggs, vanilla and water at once and blend with an electric mixer. But, if you are like me, choosing a not large enough mixing bowl and whisking by hand, it may be necessary to split those ingredients in half. Shown above, I added the buttermilk, sour cream, and vegetable oil first. Then after a mix, I added the eggs, water and vanilla. If following my method, don’t worry the mixture will look ugly before it is fully combined and smooth. While mixing is a component to how to make a moist chocolate cake, there are other factors that are a part of this recipe that helps for a soft, rich cake, which you can read about below.
How to Make Moist Chocolate Cake
2. Don’t Overmix – Overmixing can be the cause of a tough cake. When it comes to batter, ensure you mix until just combined. This is why the order of ingredients can also be important, allowing for the least amount of mixing to achieve a finished smooth batter. This triple chocolate Bundt cake recipe is a good example, since all the dry ingredients are added at once and then all the wet.
3. Don’t Overbake – This is the last main cause of a tough cake. Baking to doneness is important, but no longer than necessary. When following any recipe it is smart to place a timer for 5 minutes before it should be done, as everyone’s oven temperature varies and this allows you to check the cake yourself by inserting a toothpick. This can shave off 5 minutes of unnecessary baking that could lead to a less moist cake.
Bake Cake
After the chocolate batter is mixed, pour into the prepared Bundt cake pan. There may be a bit extra batter left, as this is a hefty recipe. Only filly the pan 3/4 of the way full to allow room for the cake to rise. Bake in the oven for 30-35 minutes or until a toothpick inserted comes out clean.
Once it is done, your cake should look like this delicious shiny masterpiece shown in the picture above to the right. Let this cake cool for about 10-15 minutes before removing from the pan.
Whip up the Chocolate Ganache
while the cake is cooling, lets make the ganache. This wouldn’t be called a triple chocolate Bundt cake without the addition of a mocha chocolate ganache!
In a mixing bowl add the chocolate chips, vanilla extract and salt. In a saucepan adding the heavy whipping cream. Heat over the stove on medium until steaming, but not boiling. Remove from the heat and pour all over the chocolate chips. Also heat up the coffee and pour on the chocolate chips as well. Let this mixture sit for 5 minutes to allow the chocolate to melt. Then stir until the chips are completely melted and you have a smooth and shiny ganache.
Frost and Enjoy!
Flip over the triple chocolate Bundt cake onto a plate. Tap the bottom of the pan to help the cake release from the pan. It should come out very easily if you sprayed the pan well before pouring the batter in.
Take that delicious ganache and pour all over the cake, letting it fall how it wants over the sides. It will create beautiful drips all on its own! Slice into this cake and serve!
And that is it to make this super moist and delicious triple chocolate Bundt cake. Take a bite and just sit in the luxury of this amazing dessert. I don’t know if it is just me, but chocolate cake is one of those recipes that I feel I need to eat late at night, in only a candle lit setting and of course, watching a cozy movie. If you loved this recipe and are a huge fan of chocolate then…
Check out our other chocolate dessert recipes, below:
Slutty Brownies
Chocolate Frosty (Wendy's Copycat)
If you liked or loved this triple chocolate Bundt cake recipe please share with family or friends or leave a comment about what you thought of the recipe. 🙂
Triple Chocolate Bundt Cake
Course: DessertDifficulty: Medium10-12
servings15
minutes30
minutesA decadent, rich chocolate Bundt cake with a mocha chocolate ganache on top. The perfect late night dessert.
Ingredients
- Batter
3 cups all purpose flour
3 cups white granulated sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons salt
4 eggs
1 cup buttermilk
1/2 cup sour cream
1 1/2 cups warm water
1/2 cup vegetable oil
2 teaspoons vanilla extract
- Mocha Chocolate Ganache
2 cups semi sweet chocolate chips
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
1/2 cup hot coffee
Directions
- Preheat the oven to 350 degrees Fahrenheit. Prepare a Bundt pan by spraying with baking spray.
- In a large mixing bowl add all the dry ingredients at once of flour sugar, cocoa powder, baking soda, baking powder and salt.
- Whisk everything until thoroughly combined. Now add the 4 eggs, buttermilk, sour cream, water, vegetable oil and vanilla. Whisk or blend with a hand mixer until smooth. A stand mixer is a great alternative if you have one, as this recipe makes a lot of batter.
- Pour the finished batter into the prepared Bundt pan.
- Bake in the oven for 30-35 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, make the mocha chocolate ganache.
- In a heat safe bowl add the milk chocolate, vanilla and salt. In a pot, heat the heavy cream in a pot on medium heat until steaming, but not boiling.
- Pour the hot heavy cream over the chocolate chips. Also pour the hot coffee in as well. Let sit for 3 minutes before stirring.
- Whisk together until a smooth ganache is formed. Set aside.
- Once the cake is done, allow to cool for about 10 minutes. Flip the Bundt pan onto a plate. Gently pat the bottom of the pan to help the cake release from the pan.
- Pour the ganache all over the Bundt cake until evenly distributed.
- Cut a slice and enjoy!
Notes
- If a chocolate cake, with mocha and chocolate ganache isn’t enough chocolate for you, feel free to add chocolate chips to the cake batter before pouring into the Bundt pan.
