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.
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.
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