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!


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:
1 cup semi-sweet chocolate chips (NOT mini chocolate chips)*
1/4 cup heavy cream


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!

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