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Triple Chocolate Bundt Cake

Fudgy Triple Chocolate Bundt Cake Recipe

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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup Dutch-process cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup buttermilk, at room temperature
  • 4 oz bittersweet chocolate, melted and cooled slightly
  • 1 cup semisweet chocolate chips
  • ½ cup heavy cream
  • 4 oz semisweet chocolate, chopped

Method
 

  1. Preheat oven to 350°F. Butter a 10-cup Bundt pan and dust with cocoa powder. Beat butter and sugar until fluffy, about 3 minutes.
  2. Add eggs one at a time, then vanilla and melted chocolate, mixing until smooth.
  3. Whisk flour, cocoa, baking powder, baking soda, and salt. Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry. Mix just until combined.
  4. Toss chocolate chips with 1 tsp flour and fold into the batter. Scrape into the pan and level.
  5. Bake 55 to 60 minutes until a skewer comes out with moist crumbs. Cool in the pan 15 minutes, then invert to cool completely.
  6. Heat cream until steaming, pour over chopped chocolate, stir until smooth. Spoon glaze over the cooled cake and let set before slicing.

Notes

The cake unmolds best if you butter the pan generously and tap it firmly on the counter after filling. If any small piece sticks, press it back on while the cake is still warm. For the sharpest slices, chill the glazed cake for 20 minutes before cutting.