Triple Chocolate Bundt Cake

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 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.

triple chocolate bundt cake recipe

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

easy chocolate bundt cake recipe
easy chocolate bundt cake recipe

Triple Chocolate Bundt Cake

4 from 10 votes
You'll never believe this gorgeous cake starts with a box cake mix. Coffee makes this Triple Chocolate Bundt Cake have intense flavor.
Servings 15
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes


For the Cake:

  • 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

For the Chocolate Drizzle:


Make the Cake:

  • 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.

For the Chocolate Drizzle:

  • 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.


Calories: 530kcal | Carbohydrates: 50g | Protein: 6g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 374mg | Potassium: 417mg | Fiber: 4g | Sugar: 32g | Vitamin A: 325IU | Vitamin C: 0.2mg | Calcium: 113mg | Iron: 4.4mg
Course Dessert
Cuisine American
Calories 530

About Julie Clark

We are Julie, Maddie, and Kinslee – a mother and daughter team sharing with you the best cakes to satisfy any need or sweet craving that you may have. Welcome to our family’s kitchen!

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4 from 10 votes (9 ratings without comment)
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I love, love chocolate cake but the dark/ devils food cake just taste so bitter to me, I just make the milk chocolate, too much chocolate taste bitter in anything.

This cakes deserves a 5 star rating, however, I encountered a problem. I followed the link to purchase the Bundt pan and was anxious to try the recipe. I made no alterations and followed the recipe exactly as written. While waiting for the cake to bake, I smelled something burning. The batter had risen and spilled onto the oven floor. I think the pan is too small as well over a cup of batter overflowed. I also had to bake it an additional ten minutes which makes sense since there was too much batter. The easy fix would be to… Read more »