Print

Best Triple Chocolate Fudge Bundt Cake Recipe

triple chocolate fudge bundt cake - featured image
Print Recipe

This triple chocolate fudge bundt cake is incredibly moist and fudgy, featuring cocoa powder, melted dark chocolate, and chocolate chips for a deep, rich chocolate flavor. It’s the ultimate comfort dessert, perfect for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120g) sour cream, at room temperature
  • 1 cup (240ml) hot coffee, freshly brewed
  • 2 teaspoons vanilla extract
  • 1 cup (175g) dark chocolate chips (mix of semi-sweet and dark)
  • For the Fudge Glaze:
  • 1/2 cup (120ml) heavy cream
  • 1 cup (175g) semi-sweet chocolate chips
  • 2 tablespoons (28g) butter

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with butter or baking spray with flour.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
  3. In a separate bowl, beat the eggs. Add milk, vegetable oil, sour cream, and vanilla extract. Whisk until smooth and glossy.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed or by hand until just combined. Do not overmix.
  5. With the mixer on low, slowly pour in the hot coffee. The batter will become thin and liquidy. Scrape the sides of the bowl.
  6. Gently fold in the dark chocolate chips with a rubber spatula.
  7. Pour the batter into the prepared bundt pan. Bake for 50-60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.
  8. Let the cake cool in the pan on a wire rack for 15-20 minutes. Then invert onto the rack and cool completely.
  9. For the glaze: In a small saucepan over low heat, warm the heavy cream until it just simmers. Remove from heat, add chocolate chips and butter. Let sit for 1 minute, then whisk until smooth. Let cool for 5-10 minutes to thicken.
  10. Place the cooled cake on a serving plate. Pour the fudge glaze over the top, letting it cascade down the sides. Let set for 15 minutes or serve immediately.

Notes

Room temperature ingredients are key for best texture. Grease the bundt pan thoroughly to prevent sticking. The hot coffee deepens the chocolate flavor without making the cake taste like coffee. Let the cake cool in the pan for exactly 15-20 minutes before inverting.

Nutrition

Keywords: triple chocolate bundt cake, fudge bundt cake, chocolate cake, bundt cake, easy chocolate cake, moist chocolate cake

Find it online: https://cookluma.com/best-triple-chocolate-fudge-bundt-cake-recipe/