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Decadent Triple Chocolate Fudge Bundt Cake with Ganache Drizzle

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A deeply fudgy, moist triple chocolate bundt cake combining bittersweet cocoa, milk chocolate chips, and dark chocolate chunks, topped with a silky ganache drizzle. Perfect for celebrations or satisfying chocolate cravings.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ¾ cup (180ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (90g) chopped dark chocolate (60-70% cocoa)
  • ½ cup (120ml) heavy cream (for ganache)
  • 4 ounces (115g) bittersweet chocolate, chopped (for ganache)
  • 1 tablespoon unsalted butter (for ganache)
  • Pinch of salt (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or nonstick spray, then dust 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 separate bowl, whisk together the granulated sugar, brown sugar, buttermilk, vegetable oil, eggs, and vanilla extract until smooth and slightly frothy.
  4. Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula or mixing on low speed. Stop once the flour disappears.
  5. Gently fold in the semi-sweet chocolate chips and chopped dark chocolate.
  6. Scrape the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 45-55 minutes. Check at 45 minutes by inserting a toothpick into the thickest part; it should come out with a few moist crumbs but no wet batter.
  8. Allow the cake to cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely.
  9. To make the ganache, gently heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat, add chopped bittersweet chocolate, butter, and a pinch of salt. Let sit for 2 minutes, then stir until smooth and glossy.
  10. Once the cake is completely cool, spoon the ganache over the top, letting it drip down the sides. Use an offset spatula if desired.
  11. Let the ganache set for about 20 minutes at room temperature or refrigerate for 10 minutes to speed up setting.
  12. Slice generously and serve.

Notes

Use good quality chocolate for best flavor. Dust bundt pan with cocoa powder instead of flour to preserve chocolate color and prevent sticking. Room temperature eggs and buttermilk help batter mix smoothly and rise evenly. Do not overmix batter to avoid toughness. Ganache consistency can be adjusted by warming or adding more chocolate. Cake can be made ahead and ganache added before serving.

Nutrition

Keywords: triple chocolate cake, fudge bundt cake, chocolate ganache, easy chocolate cake, chocolate dessert, bundt cake recipe, chocolate fudge cake

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