Triple Chocolate Bundt Cake
This cake is as easy as 1,2,3! Triple Chocolate Bundt is unbelievably moist and decadent, truly a cake for every chocolate lover. Using a dark chocolate cake mix, instant pudding, and chocolate chips you can whip this cake together in no time.
Equipment
- 1 bundt cake pan
Ingredients
- 1 box dark chocolate cake mix the super moist brand
- 5.9 ounce instant chocolate pudding
- 1 1/4 cup water
- 1/2 cup vegetable oil
- 4 whole Eggs
- 3 cups semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions
Preheat oven to 350 degrees, grease and flour bundt pan.
- Mix first 5 ingredients together. Stir in 2 cups of the chocolate chips. Pour batter into a greased and floured bundt pan.
- Bake at 350 degrees for 50 minutes. Check with cake tester or toothpick, if it comes out clean the cake is done. Remove from oven to a cooling rack. Let cake rest for 15 minutes before removing cake from pan. Allow cake to cool another 15 minutes before going on the the next step.
chocolate ganache
- Measure out cream into a glass measuring cup, warm for one minute in microwave. You want the cream hot but not boiling. Add 1 cup of chocolate chips to the hot cream and whisk until smooth. Should be the consistency of pudding.
- Move cake to cake plate and spoon chocolate glaze over the top letting it run down the sides, you can use a spatula to help move it around to cover/frost the cake.
Notes
I use Ghiradelli 60% cacao bittersweet chocolate baking chips for all of my baking. I have made this cake with tollhouse semi sweet chocolate chips and it is wonderful. Use whatever chocolate chips you prefer.
Nutrition
Serving: 1sliceCalories: 561kcalCarbohydrates: 65gProtein: 5gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 15mgSodium: 525mgPotassium: 298mgFiber: 5gSugar: 41gVitamin A: 170IUVitamin C: 0.1mgCalcium: 37mgIron: 3mg
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