Ultimate Triple Chocolate Fudge Bundt Cake
A rich, fudgy bundt cake featuring three types of chocolate—cocoa powder, melted dark chocolate, and chocolate chips—for an indulgent and crowd-pleasing dessert that’s quick and easy to make.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 1/2 cups (312g) all-purpose flour
- 3/4 cup (75g) Dutch-processed unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) brown sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon white vinegar, let sit 5 minutes)
- 4 ounces (113g) high-quality dark chocolate bar, melted
- 1 cup (180g) semisweet or bittersweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 10-12 cup bundt pan thoroughly with butter or non-stick spray. Lightly dust with cocoa powder to prevent sticking.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes using an electric mixer.
- Add eggs one at a time, beating well after each addition and scraping down the sides.
- Mix in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
- Melt the dark chocolate over a double boiler or in short bursts in the microwave, stirring frequently. Let cool slightly.
- Fold the melted chocolate and chocolate chips gently into the batter.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula. Tap the pan gently on the counter to remove air bubbles.
- Bake for 50-60 minutes, checking doneness with a toothpick inserted near the center; it should come out with a few moist crumbs.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely before slicing.
Notes
Use room temperature eggs and butter for best texture. Avoid overmixing the batter to prevent a tough cake. Grease and dust the bundt pan with cocoa powder to help release the cake cleanly and add a subtle chocolate crust. If edges brown too fast, tent with foil midway through baking. The cake is done when a toothpick comes out with moist crumbs, not wet batter. Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 350
- Fat: 18
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
Keywords: chocolate cake, bundt cake, fudge cake, easy dessert, triple chocolate, homemade cake, chocolate fudge, quick cake