Triple Chocolate Bundt Cake
Indulge your sweet tooth with this irresistible Triple Chocolate Bundt Cake, a chocoholic's dream that layers rich cocoa, melted semi-sweet chocolate, and velvety chocolate chips into every bite. This decadent dessert achieves the perfect balance of moist, tender crumb and bold, chocolatey flavor, thanks to the addition of sour cream and melted chocolate in the batter. Topped with a delicate dusting of powdered sugar or served alongside whipped cream or ice cream, this show-stopping bundt cake is as stunning as it is delicious—ideal for celebrations, dinner parties, or simply satisfying your dessert cravings. Easy to prepare in just 25 minutes of prep time and baked to perfection with a beautifully caramelized finish, this cake promises that chocolate bliss in every single slice.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.75 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 0.5 cup Milk
- 6 ounces Semi-sweet chocolate, melted and slightly cooled
- 1 cup Semi-sweet chocolate chips
- 0.25 cup Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan thoroughly with butter or non-stick baking spray. Dust lightly with cocoa powder for an extra layer of non-stick protection.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
On low speed, mix in the sour cream and milk until well combined. Scrape down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
Fold in the melted chocolate until evenly distributed throughout the batter.
Gently stir in the chocolate chips to ensure they are incorporated evenly.
Transfer the batter into the prepared bundt pan, spreading it out evenly and smoothing the top with a spatula.
Bake the cake in the preheated oven for 45-50 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out with just a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then carefully invert the cake onto a wire rack to cool completely.
Once cooled, dust the cake with powdered sugar, if desired, before serving. Optionally, add whipped cream or a scoop of vanilla ice cream on the side.
Nutrition Facts
Calories |
7217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 388.6 g | 498% | |
| Saturated Fat | 233.1 g | 1166% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1387 mg | 462% | |
| Sodium | 3258 mg | 142% | |
| Total Carbohydrate | 968.2 g | 352% | |
| Dietary Fiber | 95.9 g | 342% | |
| Total Sugars | 583.7 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 937 mg | 72% | |
| Iron | 59.9 mg | 333% | |
| Potassium | 4299 mg | 91% | |
*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.
