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Best Triple Chocolate Fudge Bundt Cake – Easy Homemade Recipe

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This triple chocolate fudge bundt cake is incredibly moist, fudgy, and rich with layers of chocolate flavor from cocoa powder, semi-sweet chips, and dark chocolate chunks. It’s a crowd-pleasing dessert that’s deceptively simple to make.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder (Dutch-processed recommended)
  • 2 cups (400g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (240ml) vegetable oil
  • 1 cup (240g) sour cream, room temperature
  • 1 cup (240ml) hot coffee, freshly brewed
  • 2 teaspoons vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/2 cup (85g) dark chocolate chunks (70% cocoa or higher)
  • For the glaze:
  • 4 oz (115g) semi-sweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon (14g) unsalted butter
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-12 cup bundt pan thoroughly with softened butter or baking spray containing flour. Dust with cocoa powder and tap out excess.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer (or large bowl with hand mixer), beat granulated sugar, brown sugar, and eggs on medium speed until light and fluffy, about 3 minutes. Add vegetable oil, sour cream, and vanilla extract; beat until smooth.
  4. With mixer on low speed, add dry ingredients in three additions, alternating with hot coffee, starting and ending with dry ingredients. Mix just until combined after each addition.
  5. Remove bowl from mixer and gently fold in semi-sweet chocolate chips and dark chocolate chunks with a rubber spatula.
  6. Pour batter into prepared bundt pan (fill about 3/4 full). Tap pan on counter to release air bubbles. Smooth top with spatula.
  7. Bake for 50-60 minutes, until a skewer inserted into thickest part comes out with a few moist crumbs attached. Start checking at 50 minutes.
  8. Cool cake in pan on a wire rack for exactly 15 minutes. Invert onto rack or serving plate and lift pan off gently. Cool completely (1-2 hours).
  9. While cake cools, make glaze: Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it just simmers. Pour hot cream over chocolate; let sit 2 minutes. Add butter and vanilla; whisk until smooth. Let cool 5-10 minutes until slightly thickened but pourable.
  10. Once cake is completely cool, transfer to serving plate. Pour glaze over top, letting it drip down sides. Let set 15-20 minutes before slicing.

Notes

Don’t skip the coffee—it enhances the chocolate flavor without adding coffee taste. Room temperature ingredients are crucial for proper emulsion. Grease the bundt pan thoroughly to prevent sticking. Cool the cake in the pan for exactly 15 minutes before inverting. The cake improves after a day; flavors meld and texture becomes more fudgy.

Nutrition

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

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