Triple Chocolate Bundt Cake

This triple chocolate cake could not be easier, by doctoring up a chocolate cake mix you can have a decedent ganache covered bundt cake on your table in just over an hour.

Why I love triple chocolate bundt cake

I wanted to share my recipe for this decadent dessert. This cake is a family favorite. This triple chocolate bundt cake recipe is a chocolate lovers dream. If you live in the West Michigan area, you might remember Bill Knapps Restaurants. This cake is reminiscent of their chocolate cake. They must have sold the recipe rights to Meijers Grocery stores because I saw it in their bakery section. But I can’t bring myself to buy it when I can make this easy chocolate cake recipe at home. (Mine is better anyway.) This decadent cake lasts for days. It’s a simple dessert that is easy to make a in advance; cover it up and hide it from your scoundrelly husband, who has a sweet tooth the size of Alaska!

Gather these ingredients

How to make a triple chocolate bundt cake

This cake is as easy as 1,2,3! You don’t even need to get out your mixer. A large mixing bowl and a whisk will do the job.

Preheat oven to 350 degrees F, prepare your bundt pan. Spray pan thoroughly with nonstick cooking spray or use vegetable shortening smear a thin coat inside pan, then sprinkle with flour and turn pan on it’s side tapping as you turn to coat the entire inside of pan with flour. I do this over my sink, so any excess flour fall in my sink.

Add box mix, and instant pudding to a large bowl mix to combine then add cup water, oil, and eggs. Whisk to combine. (If using an electric mixer mix on medium high speed for 1-2 minutes.)

Now fold in 2 cup of chocolate chips. I use the Ghirardelli 60% cacao bittersweet chocolate chips, they are slightly larger than semisweet chocolate chips, so I chopped them up a bit before adding. Semisweet chocolate chips work perfectly in this recipe. These chips are what I prefer, use whatever chocolate chips you have on hand.

Pour batter into your prepared bundt pan. Smooth out the top so batter is evenly distributed in pan. Place in preheated oven and bake for 50-55 minutes. Check cake doneness by poking with cake tester or toothpick, should come out clean.

Is that not a feast for the eyes!! Remove cake from the oven and place on a cooling rack. Let rest for 10-15 minutes before inverting the cake onto the cooling rack.

Place rack upside down on cake pan, hold cake pan and rack securely together as you flip cake over onto the rack. Lift bundt pan off cake.

Voila! If you have properly prepared the cake pan it should slide right out of the pan. No worries if some of your cake tears away, try to tuck it back into place and the ganache will cover it up, no one will know! Let cake cool and move on to next step, chocolate ganache!

Chocolate Ganache: Measure out heavy cream in a microwave safe bowl heat cream for 1 minute. Cream should be very warm but not boiling. Pour 1 cup of chocolate chips into the hot/warm cream. (This step can also be done on stove top in small sauce pan, just be sure your cream does not boil, and remove from stovetop before adding chips.)

Stir chocolate chips and cream until it looks like photo below.

This is what dreams are made of; cream and dark chocolate chips. This is what your ganache should look like. It should be thick like pudding. If for some reason your chocolate seizes, warm more cream up in another cup and gradually add a little at a time until the texture is smooth.

Place cooled cake on a cake plate and spoon the ganache over top of the cake. This does not have to be perfect. It is not like frosting a cake, although you can take a knife and smooth it out over the surface as it runs down the sides.

Side note: Have you ever seen the movie My Big Fat Greek Wedding? NO!? Go watch it today! Yes, you have seen it? Well, then you know where I’m goin with this. The bundt cake scene. It gets me every time, I laugh hysterically. I love all three of the BFGW movies. They are just good clean fun. Now back to our regularly scheduled recipe.

Use all of the ganache, allowing it to pool in the center and down the sides of the cake.

Tips & FAQs

• Q: Can I make this in a 9×13 or as a layer cake? A: Yes you can. You will need to adjust the baking time. Bake for 20 minutes and check layer cakes, depending on your cake pans it will take anywhere from 20-30 minutes to bake. At this point you can still frost with the ganache or you could also frost with chocolate frosting.
• Q: What do I do if my chocolate seizes up / gets hard and chunky when making the ganache? A: Warm up more cream up in another cup and gradually add a tablespoon at a time until the texture is smooth and glossy. If this does not work, unfortunetely you may have to start over, this has happened to me. Make sure there is not any water in your pan or measuring cup or on your whisk. Water can cause chocolate to seize when melting.
• Q: What is the best cake mix to use? A: I have used a devil’s food cake mix, plain chocolate cake mix, depending on what I have. I always try to buy the cake mixes that are labeled as “super moist”.
• Tip: Add 1/4 teaspoon cayenne pepper and 1 tablespoon instant espresso to the cake batter to make it a Mexican Chocolate Cake. Add these ingredients at the beginning with the dry ingredients.
• Tip: My kids often request this as their birthday celebrations. A birthday cake doesn’t always need to be flat with a message on the top. I have sprinkled mini chocolate chips / sprinkles on the top added a circle of candles, and this moist cake is incredibly delicious served with strawberry or vanilla ice cream. Not that it will last that long

This is easy recipe involves no hard work; make it for any and all holidays and birthdays. What says I love you more than a triple chocolate cake? I would appreciate it if you gave this recipe all the stars below, and when you share or pin it, it would be so helpful to my small food business. Thanks for being here! XO, Sheila