Triple Chocolate Bundt Cake
A chocolate lovers dream, this triple chocolate bundt cake is soft, flavorful and sure to impress.
This cake is meant for chocolate lovers; it boasts cocoa powder, chocolate chips and even has chopped chocolate that is melted and poured for a decorative glaze. It is perfectly rich, soft and satisfying, but without being overly sweet.
What Makes This Triple Chocolate Bundt Cake Special?
A few things, but firstly, using a Bundt pan is always a win—no layering or stacking required. The cake has nice balance in sweetness with both unsweetened cocoa powder and melted dark chocolate, and in combination with vanilla, hot coffee and kefir—it has wonderful flavor and SUCH a soft crumb. I’ve had the honor to work with Lifeway Kefir over the last few months and I can’t recommend baking with kefir enough. It substitutes perfectly for buttermilk, and I believe provides even better flavor and texture.
Greasing A Bundt Pan
Greasing a Bundt pan properly is critical. When greasing a Bundt pan, take a generous amount of butter or shortening and carefully spread it evenly over the entire pan, making sure to coat any grooves or indentations in the pan. Once properly greased, I add about ¼ cup flour into the pan and swirl it around to coat the entire inside of the Bundt pan with flour. Lastly, I invert the pan, swiftly tapping out any excess flour into the sink. I have had great luck with this method. Personally, I don’t recommend sprays or oils when greasing a Bundt pan. I prefer the old-fashioned way because I don’t want a cake that sticks. It’s a nightmare.
Substitutions and Variations
If coffee isn’t your thing, simply substitute the hot coffee for hottest tap water. For more coffee flavor, you can add a teaspoon of espresso powder and simply whisk into the wet ingredients before adding into the cake. Further, the chocolate chips are optional and can be omitted if a double chocolate cake is desired.
If looking for something different, here is a few other chocolate cake ideas: Orange and Chocolate Speckled Cake, Vanilla & Chocolate Marble Cake, Espresso Chocolate Bundt Cake with Kahlua Glaze and Guinness Chocolate Cake.
Final Tip
Don’t pour the chocolate glaze when the cake is still hot. Let it sit for at least 15-30 minutes before pouring the glaze. Once the glaze is added, it can be served immediately or left on display until ready to enjoy, up to two days.
Triple Chocolate Bundt Cake
Ingredients
- 1 1/2 sticks salted butter, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 tablespoons canola oil
- 3 large eggs, room temperature
- 1 tablespoon vanilla
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup plain full fat, Lifeway Kefir
- 2/3 cup strong coffee, freshly brewed
- 2/3 cup unsweetened cocoa powder
- 1 cup semi-sweet chocolate chips
- 2 tablespoons butter
- 2 ounces dark chocolate, chopped
- 1 cup powdered sugar
- 1/4 cup boiling water
Instructions
- Preheat oven 350 degrees F. Butter and flour one standard 10 inch bundt pan. Set aside.
- Brew a pot of hot coffee. Keep coffee hot while cake is prepared.
- In a mixer, fitted with the paddle attachment, cream the butter and sugars on medium-high speed for 4 minutes. Drizzle the oil into the bowl on medium speed. Once incorporated, turn the mixer back to medium-high speed for another 1-2 minutes.
- Add eggs one at a time, briefly mixing batter on medium-low speed until smooth and scraping the bowl after each egg addition. Add vanilla and briefly mix until combined.
- In a separate bowl, using a fine mesh sieve, sift the flour, baking soda and salt. Spoon and level the flours for an accurate measurement.
- After ensuring the coffee is hot, add kefir, cocoa powder, and hot coffee into a glass measuring cup, and whisk until the mixture is smooth.
- Alternating between the dry ingredients and the coffee mixture, add a third of the flour mixture into the mixing bowl on low speed. Immediately follow with half of the coffee mixture, followed by another third of the flour mixture and the second half of the coffee mixture. Finish with the remaining flour mixture. The mixer should be kept on low speed, so the flour and coffee mixture do not splash out of the bowl. Scrape the bowl, making sure any dry ingredients trapped at the bottom are brought to the top. After scraping, turn the mixer up to medium for just a few seconds ensuring the batter is fully mixed and smooth. Fold in the chocolate chips.
- Pour batter evenly into the prepared Bundt and place into oven. Start assessing your cake at 35 minutes. It will likely take longer than 35 minutes, but watch closely. If the cake is jiggly, it is not done and needs a few more minutes. When a long skewer inserted comes out clean, the cake is done. Cool Bundt for 10 minutes before turning out the cake. Place cake on wire rack to finish cooling.
- To make the glaze, using a microwave safe bowl, melt together the butter and chocolate in 15 second increments until smooth. Whisk in the powdered sugar. At this point the glaze will be lumpy. With the boiling water, slowly drizzle into the glaze and whisk until smooth. Keep adding water a tablespoon at a time until the desired consistency is achieved. Drizzle glaze over cooled bundt, letting the icing run down the sides and center of the cake.
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