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Best Triple Chocolate Bundt Cake Recipe Easy Homemade Dark Ganache Glaze

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A rich and moist triple chocolate bundt cake featuring cocoa powder, melted chocolate, and chocolate chips, topped with a silky dark ganache glaze. Perfect for celebrations or a cozy treat.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (180ml) buttermilk, room temperature (or milk + 1 tbsp vinegar)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4 oz (115g) bittersweet or semisweet chocolate, melted and slightly cooled
  • 1 cup (170g) semisweet chocolate chips
  • For the Dark Ganache Glaze:
  • 4 oz (115g) dark chocolate (70% cocoa recommended)
  • ½ cup (120ml) heavy cream
  • 1 tablespoon unsalted butter
  • Pinch of salt (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or non-stick spray and dust lightly with cocoa powder to prevent sticking.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a medium bowl, whisk the eggs, sugar, oil, and vanilla extract until smooth and slightly frothy. Add the buttermilk and melted chocolate, stirring gently to combine.
  4. Gradually add the dry mixture into the wet, folding gently with a spatula to avoid overmixing. Fold in the chocolate chips last, distributing evenly.
  5. Pour batter into the prepared bundt pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
  6. Bake for 45-50 minutes. Test doneness with a toothpick inserted in the center; it should come out with a few moist crumbs but no raw batter.
  7. Let the bundt cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  8. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer (do not boil). Remove from heat and pour over chopped dark chocolate and butter in a heatproof bowl. Let sit for 2 minutes, then stir gently until glossy and smooth.
  9. Using a spoon, drizzle the warm ganache over the cooled bundt cake, allowing it to cascade down the sides. Let the glaze set for about 20 minutes before slicing.

Notes

Use room temperature eggs and buttermilk for smooth batter. Do not overmix to avoid tough crumb. Use good quality chocolate for best flavor. Test cake doneness with a toothpick. Pour ganache slowly for beautiful drips. Let cake cool before glazing to prevent ganache from sliding off. If ganache is too thick, stir in warm cream; if too thin, chill briefly.

Nutrition

Keywords: triple chocolate bundt cake, chocolate cake, ganache glaze, easy chocolate cake, homemade dessert, bundt cake recipe, chocolate chips, dark chocolate ganache

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