Triple Chocolate Bundt Cake

There’s something magical about creating a dessert that brings joy and delight, and the Triple Chocolate Bundt Cake does just that! I vividly remember the first time I baked this cake. It was a chilly afternoon in fall, and the aroma of melting chocolate filled my kitchen. As I mixed the ingredients, I felt a wave of warmth, knowing this cake wouldn’t just satisfy a sweet tooth but would also make my loved ones feel cherished. Each bite is a perfect balance of rich chocolate flavor and creamy cheesecake filling, making it a go-to for gatherings or cozy evenings at home. The best part? It’s incredibly easy to make! With just a little patience, you’ll have a towering indulgence that looks as good as it tastes.

Ingredients to Make Triple Chocolate Bundt Cake

When it comes to the Triple Chocolate Bundt Cake, each ingredient plays a crucial role in crafting that perfect bite. The blend of rich chocolates, creamy textures, and just the right amount of sweetness all come together to create a dessert that is indulgent yet balanced. Let’s take a closer look at these essential ingredients:

• 4 ounces semi-sweet chocolate baking bar, chopped – This is the heart of the chocolate flavor that makes the cake rich and decadent.
• ½ cup whole milk – Adds moisture and richness, enhancing the flavor profile.
• ¾ cup sour cream – Ensures a tender crumb and adds a slight tang that perfectly balances the sweetness.
• 1 cup + 1 tablespoon all-purpose flour – The foundation of the cake that gives it structure.
• ½ cup unsweetened natural cocoa powder – Intensifies the chocolate flavor, making it deep and satisfying.
• ¾ teaspoon baking soda – A leavening agent that helps the cake rise and become fluffy.
• ½ teaspoon sea salt – Enhances all the flavors, balancing sweetness with a touch of savory.
• 8 tablespoons unsalted butter, softened – Creates a rich texture and flavor in the cake.
• 1 & 1/3 cups light brown sugar, packed – Adds moisture and a lovely caramel undertone.
• 2 teaspoons vanilla extract – Brings warmth and depth to the cake’s flavor.
• 3 large eggs – Binds the ingredients together and provides structure.
• 16 ounces cream cheese, softened – The star of the cheesecake filling, bringing creaminess and tang.
• 1 cup granulated sugar – Sweetens the cheesecake filling, balancing the chocolate cake.
• 2 large eggs – Used again for the cheesecake filling to ensure a luscious texture.
• 2 teaspoons vanilla extract – Adds flavor to the cheesecake filling as well.
• 2 ounces semi-sweet baking bar, melted and cooled – A rich addition to the cheesecake filling.
• 4 ounces semi-sweet baking bar, chopped – For the ganache topping, enriching the overall flavor.
• ½ cup heavy cream – Essential for making a silky ganache that drapes beautifully over the cake.

Triple Chocolate Bundt Cake Instructions

Making the Triple Chocolate Bundt Cake is a delightful adventure in baking. The steps may seem lengthy, but each part is crucial for achieving that perfect cake. Trust me; you’ll be rewarded with a stunning dessert everyone will love!

1. Preheat your oven to 350°F (175°C) and generously spray a 12-cup Bundt cake pan with cooking spray. For best results, use a pastry brush to cover every nook and cranny of the pan thoroughly.

2. In a medium bowl, add the chopped chocolate and set it aside. This will be melted with the milk for that rich flavor.

3. In a small saucepan, heat the whole milk until it’s just about to boil, ideally reaching about 170°F. Use a kitchen thermometer for precision. Once it’s hot, pour it over the chopped chocolate and let it stand for five minutes.

4. After the chocolate has had time to melt, whisk the two together until smooth. Let the mixture cool at room temperature for an additional 10 to 15 minutes.

5. In another medium bowl, combine the flour, cocoa powder, baking soda, and sea salt. Whisk them together and set this bowl aside as well.

6. In a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on high speed for about two minutes until they are combined. The mixture will be crumbly rather than smooth, which is perfectly fine.

7. Add the vanilla extract and eggs one at a time, mixing well after each addition. Don’t forget to scrape down the sides of the bowl frequently.

8. Add half of the dry ingredients (the flour mixture) and half of the cooled chocolate mixture to the mixing bowl. Mix until just combined.

9. Repeat with the remaining dry ingredients and chocolate mixture. Be careful not to overmix; you want a nice, smooth batter without lumps.

10. For the cheesecake filling, beat the cream cheese in a separate medium bowl until very smooth. To achieve this, ensure your cream cheese is at room temperature before you start.

11. Add the granulated sugar to the cream cheese and mix well.

12. Add the eggs one at a time, beating well after each addition before adding the next. Finally, add the vanilla extract and melted chocolate, mixing until combined.

13. To assemble, pour half of the chocolate batter into the prepared Bundt pan, smoothing the top. Then, gently pour the entire cheesecake filling over this layer.

14. Top it off with the remaining chocolate batter, smoothing it out to cover the cheesecake filling completely.

15. Bake the cake for 60 to 70 minutes. It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs but no batter. Be patient; it may take longer due to the cheesecake center.

16. Once baked, allow the cake to cool for about 10 minutes in the pan on a wire rack before inverting it onto a cake stand.

17. To make the ganache, chop the chocolate and place it in a small bowl. In a small saucepan, heat the heavy cream until it’s almost boiling, then pour it over the chopped chocolate. Let it sit for five minutes, then whisk until smooth.

18. Let the ganache cool for another 5 to 10 minutes until it thickens slightly. Drizzle half over the cooled Bundt cake.

19. Serve the cake chilled or at room temperature, and refrigerate any leftovers, which will stay delicious for at least a week!

Making Adjustments

Adjusting recipes can be a fun way to personalize your baking experience. Here are some helpful tips for the Triple Chocolate Bundt Cake:

• Storage: To store leftovers, wrap the cake tightly in plastic wrap and place it in the refrigerator. It’ll stay fresh for up to one week.
• Freezing: You can freeze individual slices or the whole cake. Just be sure to wrap it well to prevent freezer burn. It can last up to four months.
• Flavor Variations: Add a teaspoon of almond extract to the batter for a hint of nutty flavor that complements the chocolate.
• Serving Suggestions: Serve with whipped cream or vanilla ice cream for an extra indulgent dessert.
• Cake Size: This recipe can be halved to make a smaller cake or adjusted for different pan sizes with appropriate baking times.
• Frosting Alternatives: If you want to skip the ganache, a simple dusting of powdered sugar can also work well to enhance the chocolate flavor without overpowering it.

Perfect Matches for Triple Chocolate Bundt Cake

When serving the Triple Chocolate Bundt Cake, consider pairing it with these delightful accompaniments:

• Whipped Cream: A dollop of fresh whipped cream adds a lightness that balances the rich chocolate.
• Vanilla Ice Cream: The creaminess of ice cream pairs beautifully with the warm chocolate cake.
• Fresh Berries: Strawberries or raspberries provide a tart contrast that complements the sweetness.
• Espresso or Coffee: A cup of coffee or espresso enhances the chocolate flavor and makes for a cozy dessert option.
• Seasonal Events: This cake is perfect for fall gatherings, Thanksgiving, or holiday celebrations where chocolate is always a hit.
• Celebrate Life’s Moments: Whether it’s a birthday or a simple family dinner, this cake makes any occasion feel special.

FAQ

Conclusion

The Triple Chocolate Bundt Cake is a decadent treat that combines rich chocolate and creamy cheesecake for a truly indulgent experience. Whether it’s for a special occasion or a cozy evening at home, this cake is sure to impress and delight everyone at your table. I encourage you to try making this cake; the smiles it brings are worth every moment of baking. Enjoy every slice!

Triple Chocolate Bundt Cake

The ultimate comfort food, the Triple Chocolate Bundt Cake combines rich chocolate flavors with a creamy cheesecake filling. Perfect for any occasion, this easy-to-make dessert will satisfy your cravings and impress your guests!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 4 ounces semi-sweet chocolate baking bar chopped
• ½ cup whole milk
• ¾ cup sour cream
• 1 cup all-purpose flour
• 1 tablespoon all-purpose flour
• ½ cup unsweetened natural cocoa powder
• ¾ teaspoon baking soda
• ½ teaspoon sea salt
• 8 tablespoons unsalted butter softened
• 1 cup light brown sugar packed
• ⅓ cup light brown sugar packed
• 2 teaspoons vanilla extract
• 3 large eggs
• 16 ounces cream cheese softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ounces semi-sweet baking bar melted and cooled
• 4 ounces semi-sweet baking bar chopped
• ½ cup heavy cream

Equipment

• Oven
• Whisk
• Baking Sheet
• Food Processor
• Mixing Bowl
• Chef's Knife
• Frying Pan
• Large Pot

Method

 

1. Preheat your oven to 350°F (175°C) and generously spray a 12-cup Bundt cake pan with cooking spray. For best results, use a pastry brush to cover every nook and cranny of the pan thoroughly.
2. In a medium bowl, add the chopped chocolate and set it aside. This will be melted with the milk for that rich flavor.
3. In a small saucepan, heat the whole milk until it’s just about to boil, ideally reaching about 170°F. Use a kitchen thermometer for precision. Once it’s hot, pour it over the chopped chocolate and let it stand for five minutes.
4. After the chocolate has had time to melt, whisk the two together until smooth. Let the mixture cool at room temperature for an additional 10 to 15 minutes.
5. In another medium bowl, combine the flour, cocoa powder, baking soda, and sea salt. Whisk them together and set this bowl aside as well.
6. In a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on high speed for about two minutes until they are combined. The mixture will be crumbly rather than smooth, which is perfectly fine.
7. Add the vanilla extract and eggs one at a time, mixing well after each addition. Don’t forget to scrape down the sides of the bowl frequently.
8. Add half of the dry ingredients (the flour mixture) and half of the cooled chocolate mixture to the mixing bowl. Mix until just combined.
9. Repeat with the remaining dry ingredients and chocolate mixture. Be careful not to overmix; you want a nice, smooth batter without lumps.
10. For the cheesecake filling, beat the cream cheese in a separate medium bowl until very smooth. To achieve this, ensure your cream cheese is at room temperature before you start.
11. Add the granulated sugar to the cream cheese and mix well.
12. Add the eggs one at a time, beating well after each addition before adding the next. Finally, add the vanilla extract and melted chocolate, mixing until combined.
13. To assemble, pour half of the chocolate batter into the prepared Bundt pan, smoothing the top. Then, gently pour the entire cheesecake filling over this layer.
14. Top it off with the remaining chocolate batter, smoothing it out to cover the cheesecake filling completely.
15. Bake the cake for 60 to 70 minutes. It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs but no batter. Be patient; it may take longer due to the cheesecake center.
16. Once baked, allow the cake to cool for about 10 minutes in the pan on a wire rack before inverting it onto a cake stand.
17. To make the ganache, chop the chocolate and place it in a small bowl. In a small saucepan, heat the heavy cream until it’s almost boiling, then pour it over the chopped chocolate. Let it sit for five minutes, then whisk until smooth.
18. Let the ganache cool for another 5 to 10 minutes until it thickens slightly. Drizzle half over the cooled Bundt cake.
19. Serve the cake chilled or at room temperature, and refrigerate any leftovers, which will stay delicious for at least a week!

Notes

• Tip 1: For those who love kitchen shortcuts, if you absolutely can’t be bothered with a two-step recipe like making chocolate ganache, feel free to cheat. Use store bought hot fudge sauce instead.
• Tip 2: If you go this route, don’t opt for Hershey’s syrup in a squirt bottle. Make sure you’re selecting hot fudge that looks thick enough that it will hold up nicely on your chocolate Bundt cake and not run off.
• Tip 3: Additionally, if you think you may be in chocolate overload with the ganache, you can omit it and do a simple dusting of powdered sugar in lieu of the ganache.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!