Recipes Food

Triple Chocolate Bundt Cake

 

 

Ingredients

FOR THE CAKE:

  • 15.25 ounces dark chocolate fudge cake mix
  • 3.4 ounces instant chocolate pudding dry mix
  • 2 cups sour cream
  • 3 large eggs
  • 1/3 cup canola oil
  • 1/2 cup strongly brewed coffee cooled
  • 2 cups mini semi-sweet chocolate chips

FOR THE CHOCOLATE DRIZZLE:

  • 1 cup semi-sweet chocolate chips (NOT mini chocolate chips)*
  • 1/4 cup heavy cream

Instructions

MAKE THE CAKE:

  • Preheat the oven to 350 degrees F.
  • Using shortening, grease a 10″ bundt cake pan generously, then dust with flour. This will help the cake to come out cleanly, so use both shortening and flour.
  • In a large bowl, combine the cake mix, dry pudding mix, sour cream, eggs, oil and coffee. Use a hand mixer to beat well.
  • Fold in the mini chocolate chips.
  • Pour the chocolate batter into the prepared bundt cake pan and smooth the top. Gently tap the pan a few times on the counter top to release any air bubbles.
  • Bake for 40-50 minutes or until the top of the cake bounces back when you touch it.
  • Allow the cake to cool for 10 minutes, then turn it out onto a place to cool completely.

FOR THE CHOCOLATE DRIZZLE:

  • Combine the chocolate chips and heavy cream in a small bowl. Melt the chocolate slowly in 15 second intervals, stirring between each interval until the chocolate is completely melted and smooth.
  • Drizzle the chocolate over the top of the cake. Allow the chocolate to set before slicing.
  • Store the cake in an airtight container. This cake freezes really well!

Leave a Reply

Your email address will not be published.