Print

Ultimate Moist Triple Chocolate Fudge Bundt Cake

Ultimate Moist Triple Chocolate Fudge Bundt Cake - featured image
Print Recipe

A rich, dense, yet moist and tender triple chocolate fudge bundt cake that combines cocoa powder, melted dark chocolate, and chocolate chips for a multi-dimensional chocolate experience. Perfect for casual and special occasions.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder, preferably Dutch-processed
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups (400g) granulated sugar
  • 12 tablespoons (170g) unsalted butter, melted and slightly cooled
  • 1 cup (240ml) buttermilk, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 6 ounces (170g) dark chocolate, chopped and melted (60-70% cocoa)
  • 1 cup (175g) semisweet chocolate chips
  • Optional: 1 teaspoon espresso powder

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter, then dust with cocoa powder to prevent sticking. Set aside.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine evenly.
  3. In another bowl, whisk granulated sugar with melted butter until smooth and slightly glossy. Let the butter cool slightly if hot.
  4. Beat in eggs one at a time, mixing well after each. Stir in buttermilk, vanilla extract, and espresso powder if using.
  5. Melt the dark chocolate in a microwave-safe bowl in 30-second bursts, stirring between, until smooth. Let cool slightly, then fold into the wet mixture.
  6. Gradually add the dry ingredients to the wet, folding carefully with a spatula. Stop as soon as no flour streaks remain.
  7. Gently fold in the semisweet chocolate chips.
  8. Pour the batter evenly into the prepared bundt pan, smoothing the top. Tap the pan lightly on the counter to release air bubbles.
  9. Bake for 50-60 minutes or until a skewer inserted in the center comes out with moist crumbs but no wet batter. Check at 50 minutes to avoid overbaking.
  10. Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely before slicing.

Notes

Use room temperature eggs and buttermilk for better mixing and smooth batter. Do not overmix the batter to keep the cake moist and tender. Grease the bundt pan with butter and dust with cocoa powder to prevent sticking. Check the cake at 50 minutes to avoid overbaking. Let the cake cool before slicing for cleaner cuts.

Nutrition

Keywords: chocolate cake, bundt cake, fudge cake, triple chocolate, easy dessert, moist cake, homemade cake

Find it online: https://sparklechew.com/ultimate-moist-triple-chocolate-fudge-bundt-cake-recipe-easy-homemade-dessert/