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.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.

Step 3

In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.

Step 5

Slowly add the hot coffee to the batter, mixing gently until the batter is smooth and fluid. The coffee enhances the chocolate flavor.

Step 6

Fold in the semisweet chocolate chips with a spatula for added chocolate bursts in the cake.

Step 7

Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula gently.

Step 8

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.

Step 9

Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely before glazing.

Step 10

For the glaze, heat the heavy cream in a small saucepan over medium-low heat until it begins to simmer (do not boil).

Step 11

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.

Step 12

Once the cake is completely cool, pour the chocolate glaze over the top, letting it drip down the sides for a stunning effect.

Step 13

Optionally, dust with powdered sugar for an elegant finish before serving.

Step 14

Slice, serve, and enjoy the chocolatey decadence!

Nutrition Facts

Serving size	(2081.2g)

Amount per serving	% Daily Value*
Calories	6240.5

Total Fat 293.1g	0%
Saturated Fat 123.2g	0%
Polyunsaturated Fat 67.7g
Cholesterol 704.8mg	0%
Sodium 5448.7mg	0%
Total Carbohydrate 940.0g	0%
Dietary Fiber 94.8g	0%
Total Sugars 616.8g
Protein 108.3g	0%

Vitamin D 246.9IU	0%
Calcium 823.1mg	0%
Iron 53.6mg	0%
Potassium 4782.2mg	0%

*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.

Source of Calories

Fat: 38.6%

Protein: 6.3%

Carbs: 55.0%