Best Triple Chocolate Bundt Cake Recipes

TRIPLE CHOCOLATE BUNDT CAKE

Steps:

• Heat oven to 325°F. Spray 12-cup fluted tube cake pan with cooking spray with flour.
• Reserve 1 tablespoon flour in small bowl. In medium bowl, mix remaining flour, cocoa, baking soda, baking powder and salt; set aside. In large bowl, beat softened butter and sugar with electric mixer on high speed until light and fluffy. Beat in eggs, one at a time, scraping bowl occasionally. Beat in vanilla. Add flour mixture to sugar mixture alternately with buttermilk on low speed, beating after each addition, until smooth. Add 1 cup semisweet chocolate chips to reserved flour; stir to coat chips in flour. Stir chips and flour into batter. Pour into pan.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In small microwavable bowl, microwave 1 cup semisweet chocolate chips and the cream uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon over cooled cake. In another small bowl, microwave 1/2 cup white chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to drizzle melted white chips over chocolate glaze on cake. Let stand 30 minutes before cutting. Store covered at room temperature.

TRIPLE-CHOCOLATE RASPBERRY BUNDT CAKE

Steps:

• Preheat oven to 350 degrees; grease and flour 12-cup Bundt pan.
• On low speed, beat first 4 ingredients 30 seconds.
• On medium speed, beat 2 minutes.
• Pour batter into pan.
• Bake 45 minutes or until toothpick inserted into center comes out clean.
• Cool on rack 10 minutes.
• Remove from pan.
• While cake is hot, poke about 20 holes into top with toothpick.
• Spread jam over cake, allowing it to drip into holes.
• Cool completely on rack.
• In glass measuring cup, microwave vanilla frosting on high in 20-second intervals until just melted.
• Slowly pour melted frosting over cake, spreading with a small spatula.
• Set aside until frosting is cooled.
• In small microwave-safe bowl, microwave chocolate chips, half-and-half and corn syrup on high in 15-second intervals, stirring, until melted.
• Stir until smooth; cool slightly.
• Drizzle over cake.
• If desired, garnish with berries.

TRIPLE CHOCOLATE SOUR CREAM BUNDT CAKE (LOW FAT)

Steps:

• Combine all cake ingredients (except Fudge Topping) until well mixed.
• Spray 12 cup bundt pan with cooking spray.
• Pour cake batter into bunt pan.
• Bake at 350 degrees for 1 hour (or until cake starts to pull away from sides of pan).
• Cool the cake for 15 minutes in pan.
• Then remove from pan and cool on wire rack.
• To serve, cut cake into 16 pieces and serve with 1 Tbsp Chocolate Fudge Topping drizzled over each slice.

TRIPLE CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, sugar, eggs, sour cream and oil; beat on low 30 seconds. Beat on medium 2 minutes. Remove half of the batter to another bowl; stir in cocoa until blended. Fold chocolate chips into remaining batter. , Alternately spoon batters into prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. , In a small bowl, mix frosting and enough milk to reach glaze consistency. Spoon over cake.

TRIPLE CHOCOLATE FUDGE BUNDT CAKE

Steps:

• 1. Combine all ingredients along with 1/2 of the bag of semi-sweet chips and stir with a wooden spoon until blended. Pour 1/2 of the batter into a greased and floured bundt pan. Make a trench in the batter in bundt pan then gradually pour the remaining chocolate chips in the center of your trench. Then pour the rest of the batter over until all is in bundt pan. Bake at 350 for 50 to 60 minutes. Take out and cool for ten minutes then turn out cake onto serving plate.

BAILEYS TRIPLE CHOCOLATE BUNDT CAKE

Steps:

• 1. Preheat oven to 350° Grease and flour a Bundt pan. Make sure to get every nook and cranny. Set aside.
• 2. Chop butter up. Place in bowl and microwave approximately two minutes, or until melted. Remove from microwave and set aside.
• 3. Into a bowl. Sift the flour, cocoa, salt ,baking soda and coffee together. Set aside.
• 4. In a large bowl. Place the eggs, brown sugar and granulated sugar. Mix on low speed about 20 seconds until combined.
• 5. Add in the milk. Followed by the butter. And Bailey's Irish cream. Mix on low speed about 1 minute or until combined well.
• 6. On low speed. Mix the dry ingredients into Wet mixture. Mix about 1-2 minutes on lowest speed , until well mixed. Stir in chocolate chips.
• 7. Pour into prepared Bundt pan. Make sure mixture is level.
• 8. Place in 350 degree oven. Bake for 40 -45 minutes or until pick inserted comes out clean.
• 9. Remove from oven. Cool on rack about 12 -15 minutes. Gently run a knife around cone center and outside edges of cake . Invert cake on to platter, or back to rack. Let cake continue to cool before frosting.
• 10. Ganache Heat cream over medium heat until simmering hot. Pour cream over chocolate chips. Stir until chocolate is melted, and mixture is smooth. Add Baileys Irish cream to mixture and stir well. Set aside until mixture thickens and cools. Cooling 10 to 15 minutes is good.
• 11. Spoon over cooled cake. If you cooled it on a rack. Place a plate under the rack to catch any extra chocolate Refrigerate to set ganache quicker. When chocolate is set. You may cut and serve. This cake will stay fresh for at least a week if kept refrigerated. I absolutely love it refrigerated. Note: To keep leaking chocolate off of your platter. Slide pieces of aluminum foil or parchment paper under the cake to catch chocolate. Let cake set in fridge. When it sets. You may remove the foil or paper. You'll have a clean platter. If you choose to use the rack method. Place a cookie sheet under the rack and it will catch the extra chocolate.

TRIPLE CHOCOLATE BUNDT CAKE

Steps:

• • Preheat the oven to 350°. I n a large bowl, combine cake mix, pudding mix, oil, water, eggs, and sour cream. Beat at low speed just until blended, then beat at medium speed for 4 minutes. Stir in the chocolate chips. • Turn into a well-greased 12-cup bundt pan. Bake 50-60 minutes, or until a cake tester comes out clean. Let cool in the pan 15 minutes, then invert onto a rack or serving plate and let cool completely. Sift powdered sugar or cocoa over the top, or, for an additional infusion of chocolate, drizzle with ganache. (See below) For ganache, place 12 oz chocolate chips and 1 cup heavy cream in a microwave safe bowl. Cover loosely and microwave 2-4 minutes until the chocolate melts. Whisk until smooth, then stir in 1 ½ T butter and 1 t vanilla, stirring to blend. Chill several hours, and then spoon over the top of the cake.

TRIPLE CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees and grease a bundt pan.
• Combine first 6 ingredients and beat for 4 minutes.
• Fold in chocolate chips.
• Pour into cake pan and bake for about 45 minutes.
• Cool on wire rack . Then run knife around edges and turn out onto plate. Sprinkle with powdered sugar.