Triple Chocolate Bundt Cake with the richest chocolate cake made from scratch and covered in a dark chocolate ganache and extra chocolate chips.
Recipes for Triple Chocolate Bundt Cake across the internet usually call for box mixes and pudding mixes but I stick to my tried and true favorite One Minute Ganache recipe and Ina Garten’s amazing cake recipe which is both rich and bold. 
The recipe is easy made in a stand mixer, you can of course use a whisk or hand mixer since we aren’t creaming butter here, it’s just about combining ingredients. The most important thing to keep in mind about the recipe is the quality of the ingredients you’re using. Use a good espresso/coffee and the best cocoa powder.
If you aren’t a coffee drinker I highly recommend keeping an instant espresso powder on hand for baking. 
Dark chocolate chips are a great complement to this Triple Chocolate Bundt Cake, but if you have a preferred chocolate you would like to use the ganache and chocolate chip topping could of course be any variety of chocolate you would like.
You may also just like to play around with the decoration of the cake, maybe using white chocolate ganache with the dark chocolate chips or vice versa. Just be careful using a milk chocolate variety against a much stronger flavor as the milk chocolate flavor tends to get lost in the mix.
Tools used in this Triple Chocolate Bundt Cake recipe:
Bundt Cake Pan – The classic bundt cake pan.
Stand Mixer – The classic stand mixer, it’s always a huge help to get things mixed a heck of a lot faster. Plus, that blue! <3
Hand Mixer – For smaller jobs you don’t want to pull the large mixture out for, this hand mixer is a breeze.
Instant Espresso Powder – Perfect if you don’t constantly keep brewed coffee on hand.
Dark Chocolate Chips – My favorite dark chocolate chips, I keep them on hand in volume! More and more stores carry the brand now too, so when mine has a sale I buy 3 or 4 bags of every flavor. (Sometimes I can even get them for LESS than Nestle)
Unsweetened Cocoa Powder – This cocoa powder gives an amazing, dark, rich chocolate flavor. I also highly recommend the Trader Joe’s Brand of cocoa powder.
Triple Chocolate Bundt Cake
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup freshly brewed hot coffee
- 1/2 cup heavy cream
- 1 cup dark chocolate chips , divided
Instructions
- Preheat the oven to 350 degrees F.
- Grease a bundt pan with butter and flour or baking spray.
- Add the flour sugar, cocoa, baking soda, baking powder, and salt into a stand mixer on low speed until combined.
- In a second bowl combine the buttermilk, oil, eggs, and vanilla with a whisk.
- Add the wet ingredients to the stand mixer on low.
- Add the coffee to the mixture until just combined.
Pour batter into the bundt pan and bake for 50-55 minutes.
- Let cake cool completely before adding ganache (or it will run right off the cake).
- To make the ganache add the 1/2 cup of heavy cream to 2/3 cup dark chocolate chips in a microwave safe bowl and heat in 30 second increments.
- Using a fork add the chocolate ganache in a zig-zag pattern.
- Garnish with remaining chocolate chips.
Recipe Notes
Recipe adapted from Ina Garten.
This was outstanding. The cake was moist and perfect. My oven runs a little hot, so I took it out after 45 minutes.
I made the cake batter and I followed the directions to the tea but the batter came out very watery so I had to add like 2 more cups of flour
This is the best chocolate cake ever! I’ve made it about 6 times now and it is amazing every time. The first time I made it I was alarmed by how runny the batter was and almost added more flour, don’t do that, it was perfect.
Wow, 6 times?! That’s fantastic!
Can you omit the coffee?
Yes, just replace the amount with water instead. The coffee just boosts the flavor profile.
Silly question, let the coffee cool first or use when it’s hot?
Yes, you’ll want it cooled. Just place it in the fridge until you need it.
Made this as a Bundt cake it was absolutely delicious. My question is would this do well as a layer cake, baked in a round cake pans? Thanks!
Sure 🙂
Hello, i love this recipe but somehow everytime i make it the bottom layer of the batter gets stuck and I ended up having a ugly looking cake lol but it still taste delicious! I’ve made it 3 times and still the cake layers stick to the bottom pan! What can i do ? I’ve spray butter, even put flour around the pan and still the cake layer is always sticking to the pan
Try a non stick vegetable oil spray or brushing on melted shortening next time. Also, is your bundt pan a non stick version? If not, try switching over to that and see if that helps. Good luck!
I always coat the inside of my Bundt pan with coconut oil and a heavy dusting of turbinado sugar, like sugar in the raw. Never fails. I let the cake sit for only 10 minutes after taking it out of the oven before turning it out on to a parchment lined plate. The parchment paper helps to keep those crisp edges which I love. The sugar leaves this crunch caramelly layer on top (which was the bottom) Not text book but oh so good!
Can I make my own buttermilk
Yes 🙂
Can I use instant coffee
You’ll want to brew it and then it can be used. Enjoy!
NOT A CROWD PLEASER. That is why I’m giving it three stars. I personally thought it was delicious and so did my neighbor. As it was my first chocolate cake, I shared it with a lot of people for opinions. However, out of 12 people only two loved it. The others thought it was so so. The comments were that Not chocolaty enough and the ganache and dark chips on top didnt help with the lack of chocolaty flavor. The crumb was moist and beautiful. I could taste a little of my brewed coffee in there and for me it was excellent. But for a large cake, I would want it to taste good for a larger group. I will try again with Valrhona cocoa, and Valrhona Semi sweet chips. I followed the recipe exactly with Trader Joe’s cocoa and guittard dark chips.
This was the best chocolate cake I’ve ever tasted! Thank you for this recipe as it was a hit for my husband’s birthday cake and he doesn’t ever like cake! I did not have dark chocolate chips on hand so I used the semi sweet chocolate chips and it turned out great! Also I poured some extra chocolate chips into the batter once it was in the Bundt pan. I noticed what other people were saying about the batter being liquidy so bc I had a heads up about it, it did not worry me. I baked it for 50 mins and it came out perfect and I cooled it till it was room temp. It was hard for the top layer of chocolate chips to stick to the top as they kept gliding down so I would suggest waiting a minute while the gnache cools a little bit then adding the chocolate chips. Thanks so much for this recipe! Definitely the best chocolate cake ever!
Hi Sabrina , thank you for inspiring me to bake this cake. I bake very rarely ?
My cake was a bit dry and doughy in some parts. Where could I have gone wrong ? I did follow the recipe quite precisely. I do want to bake it again to perfect it. Do you have any suggestions on how I can avoid this.
It’s hard at times to pinpoint exactly what might have happened as it could be from a few things. Next time, make sure you’re measuring your flour correctly. Spoon it into a measuring cup and level off vs scooping it. Too much flour could lead to a dry cake. Also, make sure not to over mix the batter. Hope these tips help for next time.
Hello,
New baker here, I’m not a coffee drinker so I had an issue with the measurement of coffee to water ratio.
Please can you let me the know the coffee to water ratio for this recipe?
Thank you
You’ll want to mix 8 ounces of water with 1/4-1/2 teaspoon of instant powder. Hope this helps!
Soooo good! I made this for my husbands birthday and we loved it!
Hi Sabrina!
I’m making this recipe now, it looks and smells so good already, but realized I wasn’t sure if I should be cooling it in the pan or on a wire rack!? Which would you suggest?
Thanks!
I would suggest removing from the pan and letting it cool on a rack. I hope you enjoy it!
I love this recipe! I made it for my family and they loved it! Would definitely recommend!
Made this for my husband’s birthday – nice and moist. I did reduce the sugar to 1.5 cups and did not miss the sugar.
Question – will this Cake be good if I freeze it ??
How thoughtful of you! Yes, you can easily freeze this cake. Tightly wrap it in 2 layers of plastic wrap before placing it in the freezer.
Hi, I was hoping to make this recipe today but I realized I do not have any coffee or espresso powder and the house is there a way I can still use this recipe and omit the coffee?
You can leave it out and just replace it with water in a pinch. It really just boosts the flavor when it’s added. Enjoy!
This recipe is just what I was looking for. Easy chocolate cake to make. I use a similar one to make a 3 layer cake with a ganache frosting but needed something quicker. This cake is moist and SUPER chocolatey! I didn’t have any heavy whipping cream on hand so I used 3/8 cup milk, 3 tbsp butter and about 5-6 oz of chocolate chips for the ganache drizzle on top. Turned out perfect!
I’m a 2 month old hobby baker have made abt 20 bundt cakes. Half went in trash. 2 turned into cake balls. This chocolate cake blew my bundt! I was inhaling it and couldn’t get anymore in ma belly…..This is a seller!
I love it! Thanks for coming back to let me know.
My new “go to” chocolate cake. I found a recipe that had twice as many calories and carbs, then happily found this one!!! SO EASY to put together and not a ton of ingredients. I baked it in two 9″ round pans (approx 30 minutes–but check). Used dark Hershey’s cocoa and semi-sweet Ghiradelli chocolate chips in the icing. Iced the layers separately. It would be good without icing as well, but chocolate and cream—so good and not overly sweet. Thank you Sabrina!