You’ll never believe this gorgeous cake starts with a box cake mix. Coffee makes this Triple Chocolate Bundt Cake have intense flavor. Don’t forget the ganache drizzle!
A few weeks ago I came across a cake on Allrecipes.com called “The Cavity Maker Cake“. Don’t you love that?! I mean, what an intense name for a cake! Since I’m all about chocolate, chocolate, chocolate, you can bet I ran to the store for these cake ingredients.
This chocolate bundt cake couldn’t be easier. It uses a dark chocolate cake mix and a small box of chocolate pudding for an ultra moist texture. 2 cups of sour cream (you can usually substitute Greek yogurt for sour cream in baking recipes so I think it would work for this, but I have not personally tried it yet), 3 eggs, a touch of oil and….
I know. I saw many of you roll your eyes when I said “coffee”.
I promise you can’t taste the coffee in this cake recipe. But a shot of strong coffee intensifies chocolate flavor which is why so many chocolate desserts call for coffee. I keep instant coffee on hand for this and mix some up nice and strong.
If you 100% are against using coffee, just use water. Yes, it will affect the flavor just a little bit, but there are three chocolates in this recipe so it will still be good.
To make the chocolate drizzle for this triple chocolate bundt cake, simply melt chocolate chips (standard size chips…mini-chocolate chips don’t melt!) with a bit of heavy cream and mix until the chocolate is smooth. Since this is a small amount of chocolate, I melt it in a microwave-safe bowl in 15 second intervals, stirring each time. Take your time and melt the chocolate slowly so it does not burn.
I took this cake to a party and it was deemed “The Best”. People raved over it. The chocolate drizzle gives it an extra special touch and makes it look so pretty. It’s crazy moist in the center…like a fantastic fudge bundt cake. Mmm…..