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Triple Chocolate Bundt Cake

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Triple Chocolate Bundt Cake is a rich, moist cake that combines three types of chocolate — dark, milk, and white — for a full-on chocolate experience. It’s perfect for any occasion and will impress even the biggest chocolate lovers!

Ingredients

Scale

For the Cake:

  • 1 ½ cups all-purpose flour

  • 1 cup unsweetened cocoa powder

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 1 cup brown sugar, packed

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup whole milk

  • 1 cup boiling water

  • 4 oz dark chocolate (at least 60% cocoa), melted

  • ½ cup milk chocolate chips

  • ½ cup white chocolate chips

For the Chocolate Glaze:

  • 4 oz semisweet chocolate, chopped

  • 2 tablespoons unsalted butter

  • ¼ cup heavy cream

  • 1 teaspoon vanilla extract

Optional Toppings:

  • Shaved chocolate

  • Sprinkles

  • Fresh berries or whipped cream

Instructions

1. Preheat the Oven:

Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.

2. Mix the Dry Ingredients:

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. Prepare the Wet Ingredients:

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.

4. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter mixture, alternating with milk. Start and end with the dry ingredients. Mix until just combined.

5. Add the Melted Chocolate:

Stir in the melted dark chocolate until fully incorporated.

6. Add the Boiling Water:

Carefully add the boiling water to the batter and stir until smooth. The batter will be thin, but this is normal.

7. Fold in the Chocolate Chips:

Gently fold in the milk chocolate chips and white chocolate chips.

8. Bake the Cake:

Pour the batter into the prepared Bundt pan and bake for 50–60 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

9. Make the Chocolate Glaze:

While the cake is cooling, prepare the glaze. In a small saucepan, melt semisweet chocolate and butter over medium heat.
Once melted, stir in heavy cream and vanilla extract until smooth. Remove from heat.

10. Drizzle the Glaze:

Once the cake is completely cooled, drizzle the chocolate glaze over the top, allowing it to drip down the sides. Optionally, sprinkle with chocolate shavings or sprinkles for extra flair.

Serving Suggestions:

  • Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

  • Pair with a strong cup of coffee or a glass of dessert wine like port or dessert-style red wine.

Notes

Pro Tips:

  • Use high-quality chocolate for the best flavor and texture.

  • For an even more intense chocolate flavor, try adding a teaspoon of espresso powder to the dry ingredients.

  • Let the cake cool completely before glazing to prevent the glaze from melting too quickly.

Common Mistakes to Avoid:

  • Underbaking the cake – be sure to test with a toothpick and bake until the center is set.

  • Skipping the cooling time – the glaze will melt if the cake is still too warm.

  • Overmixing the batter – this can lead to a dense cake, so mix just until everything is combined.

Storage Instructions:

  • Store leftover cake in an airtight container at room temperature for up to 3 days.

  • For longer storage, refrigerate for up to 5 days or freeze for up to 1 month.

  • Allow frozen cake to thaw at room temperature before serving.

 

Enjoy your Triple Chocolate Bundt Cake — a decadent chocolate lover’s dream! 

Find it online: https://bakesbliss.com/triple-chocolate-bundt-cake/