Ultimate Triple Chocolate Bundt Cake
Tender and moist chocolate cake with rich and decadent chocolate ganache.
Servings: 1 10-cup bundt cake
Ingredients
FOR THE CAKE
- 2 cups (240 g) all-purpose flour
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cups (88.5 g) dark cocoa powder
- 2 teaspoons (8 g) baking soda
- 3/4 teaspoon (3 g) baking powder
- 1 teaspoon (5.6 g) salt
- 1 cup (240 g) buttermilk at room temperature
- 1 cup (236.6 g) hot water
- 1/2 cup (109 g) vegetable oil
- 3 large eggs at room temperature
- 1 teaspoon (4.2 g) pure vanilla extract
- 1/2 cup mini semi-sweet or dark chocolate chips dusted in cocoa powder or flour
FOR THE GANACHE
- 3/4-1 cup (180-240 g) heavy whipping cream
- 8 oz. dark or semi-sweet chocolate chips
Instructions
FOR THE CAKE
- Preheat the oven to 325 degrees F. Spray your bundt pan with non-stick spray, generously dust with cocoa powder or flour, and set aside.
- Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
- In another bowl, combine the buttermilk, water, oil, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula. Fold in the chocolate chips.
- Pour the batter into the bundt pan and bake for 40 to 50 minutes (mine took exactly 45) or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
- Cool in the pan completely before inverting onto a cake stand.
FOR THE GANACHE
- In a microwave safe bowl, heat the cream for about one minute. Pour over the chocolate chips and stir until the mixture is smooth. If needed, microwave again for 20 to 30 seconds and stir until all the chocolate is melted.
- Best used right away.
- Garnish with Crispearls or more mini chocolate chips.