Triple Chocolate Devils Food Bundt Cake
Indulge your sweet tooth with this decadent Triple Chocolate Devil’s Food Bundt Cake—a rich, moist masterpiece that combines layers of chocolatey goodness for the ultimate dessert experience. Crafted with unsweetened cocoa, semi-sweet chocolate chips, and a luxurious dark chocolate glaze, this bundt cake boasts an intense chocolate flavor that’s perfectly balanced by the tangy richness of sour cream and the aromatic depth of hot coffee. With its tender crumb, irresistibly glossy glaze, and optional powdered sugar garnish, this show-stopping cake is a guaranteed crowd-pleaser, whether served at a dinner party or saved for a cozy night in. Easy to make yet undeniably impressive, this chocolate lover’s dream is a surefire way to elevate any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter
- 2 cups granulated sugar
- 3 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 1.5 cups semi-sweet chocolate chips
- 1 cup hot brewed coffee
- 0.5 cup heavy cream
- 4 ounces dark chocolate, finely chopped
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 10-12 cup bundt pan thoroughly with butter or cooking spray, making sure to get into all the crevices, then lightly dust with cocoa powder.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Using a stand mixer or a hand mixer, cream the butter and granulated sugar together in a large bowl on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
Reduce the mixer speed to low and add the sour cream, mixing until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the hot coffee. Start and end with the dry ingredients, mixing until just combined. Do not overmix.
Gently fold in the semi-sweet chocolate chips using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached.
Allow the cake to cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
To make the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
Remove the cream from heat and pour it over the chopped dark chocolate in a medium bowl. Let it sit for 2-3 minutes, then whisk until smooth and glossy.
Once the bundt cake is completely cool, drizzle the chocolate glaze generously over the top, allowing it to drip down the sides.
If desired, dust the top with powdered sugar for a finishing touch. Slice and serve. Enjoy!
Nutrition Facts
Calories |
6152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.9 g | 361% | |
| Saturated Fat | 162.6 g | 813% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 2640 mg | 115% | |
| Total Carbohydrate | 954.4 g | 347% | |
| Dietary Fiber | 95.8 g | 342% | |
| Total Sugars | 582.6 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 422 mg | 32% | |
| Iron | 62.3 mg | 346% | |
| Potassium | 3956 mg | 84% | |
*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.
