Chocolate Chocolate Chocolate Bundt Cake
Indulge in pure decadence with this Chocolate Chocolate Chocolate Bundt Cake—a triple-threat dessert that’s as rich and luscious as its name suggests! This show-stopping treat combines moist chocolate cake, gooey chocolate chips, and a silky chocolate glaze, all in one stunning Bundt. The secret to its deep, intense flavor? A touch of hot coffee in the batter, which amplifies the chocolatey goodness to heavenly heights. With just 20 minutes of prep and a gorgeous drizzle glaze that’s almost too pretty to touch, this cake is perfect for special occasions or satisfying those serious chocolate cravings. Dust it with powdered sugar for an elegant finishing touch, and let every bite melt in your mouth.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 2 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Hot coffee
- 1 cup Semisweet chocolate chips
- 0.5 cup Heavy cream
- 4 ounces Semisweet chocolate (chopped, for glaze)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 12-cup Bundt pan thoroughly with butter or nonstick spray. Lightly dust with cocoa powder to ensure easy release.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
Slowly add the hot coffee to the batter, mixing gently until the batter is smooth and fluid. The coffee enhances the chocolate flavor.
Fold in the semisweet chocolate chips with a spatula for added chocolate bursts in the cake.
Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula gently.
Bake for 45-50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with just a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely before glazing.
For the glaze, heat the heavy cream in a small saucepan over medium-low heat until it begins to simmer (do not boil).
Remove the saucepan from the heat and pour the hot cream over the chopped semisweet chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth and glossy.
Once the cake is completely cool, pour the chocolate glaze over the top, letting it drip down the sides for a stunning effect.
Optionally, dust with powdered sugar for an elegant finish before serving.
Slice, serve, and enjoy the chocolatey decadence!
Nutrition Facts
Calories |
6240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.1 g | 376% | |
| Saturated Fat | 123.2 g | 616% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 5449 mg | 237% | |
| Total Carbohydrate | 940.0 g | 342% | |
| Dietary Fiber | 94.8 g | 339% | |
| Total Sugars | 616.8 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 823 mg | 63% | |
| Iron | 53.6 mg | 298% | |
| Potassium | 4782 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
