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Decadent Triple Chocolate Fudge Bundt Cake

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A rich, moist Bundt cake featuring a triple chocolate blend of cocoa powder, melted bittersweet chocolate, and dark chocolate chunks, perfect for quick indulgence and crowd-pleasing dessert.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, melted and slightly cooled
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • 4 oz (115g) bittersweet chocolate, chopped and melted
  • 1 cup (175g) dark chocolate chunks

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 10-inch Bundt pan thoroughly with butter and dust with cocoa powder to prevent sticking.
  2. In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk the melted butter with granulated sugar and brown sugar until smooth and glossy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract until the mixture is thick but pourable.
  5. Slowly fold the melted bittersweet chocolate into the wet ingredients without deflating.
  6. Add the dry ingredients in thirds, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold gently until just combined; lumps are okay.
  7. Gently stir in the dark chocolate chunks.
  8. Pour the batter into the prepared Bundt pan, smooth the top with a spatula, and gently tap the pan on the counter to release air bubbles.
  9. Bake for 50 to 60 minutes, starting to check at 50 minutes by inserting a toothpick near the center. It should come out with a few moist crumbs but no wet batter.
  10. Let the cake cool in the pan on a wire rack for about 15 minutes, then carefully invert it onto the rack to cool completely before slicing.

Notes

Do not overmix the batter to keep the crumb tender. Use room temperature eggs and buttermilk for smooth blending. Grease and dust the Bundt pan thoroughly with butter and cocoa powder to prevent sticking. Start checking the cake 10 minutes before minimum baking time to avoid overbaking. For dairy-free or gluten-free versions, substitute ingredients as noted in the recipe.

Nutrition

Keywords: chocolate cake, Bundt cake, fudge cake, triple chocolate, easy dessert, homemade cake, chocolate dessert

Find it online: https://yumnode.com/decadent-triple-chocolate-fudge-bundt-cake-recipe-easy-homemade-dessert-guide/