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!
Triple Chocolate Bundt Cake
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”.
Why Put Coffee in Chocolate Cake?
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.
How to Make Chocolate Drizzle
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.
Best Chocolate Bundt Cake
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…..
Tools To Make This Cake
- Nordic Ware Heritage Bundt Pan: This is my favorite bundt cake pan to use when I have a drizzle to put overtop the cake. Just gorgeous!
You'll never believe this gorgeous cake starts with a box cake mix. Coffee makes this Triple Chocolate Bundt Cake have intense flavor.
- 15.25 ounces dark chocolate fudge cake mix
- 3.4 ounces instant chocolate pudding dry mix
- 2 cups sour cream
- 3 large eggs
- 1/3 cup canola oil
- 1/2 cup strongly brewed coffee cooled
- 2 cups mini semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chips (NOT mini chocolate chips)*
- 1/4 cup heavy cream
Preheat the oven to 350 degrees F.
Using shortening, grease a 10" bundt cake pan generously, then dust with flour. This will help the cake to come out cleanly, so use both shortening and flour.
In a large bowl, combine the cake mix, dry pudding mix, sour cream, eggs, oil and coffee. Use a hand mixer to beat well.
Fold in the mini chocolate chips.
Pour the chocolate batter into the prepared bundt cake pan and smooth the top. Gently tap the pan a few times on the counter top to release any air bubbles.
Bake for 40-50 minutes or until the top of the cake bounces back when you touch it.
Allow the cake to cool for 10 minutes, then turn it out onto a place to cool completely.
Combine the chocolate chips and heavy cream in a small bowl. Melt the chocolate slowly in 15 second intervals, stirring between each interval until the chocolate is completely melted and smooth.
Drizzle the chocolate over the top of the cake. Allow the chocolate to set before slicing.
Store the cake in an airtight container. This cake freezes really well!
*Mini chocolate chips do not melt well, so don't use them for the chocolate drizzle. Use regular size chocolate chips or your favorite dark chocolate bar.