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Best Triple Chocolate Fudge Bundt Cake

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A fudgy, deeply chocolatey bundt cake featuring three kinds of chocolate for a rich and tender homemade dessert perfect for chocolate lovers.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp vinegar/lemon juice, let sit 5 minutes)
  • 2 teaspoons vanilla extract
  • 1 cup (180g) semi-sweet chocolate chips
  • 1 cup (180g) bittersweet chocolate chunks, roughly chopped
  • Optional: 1 teaspoon espresso powder

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Set aside.
  3. In a separate large bowl, cream butter and both sugars with an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time to the butter mixture, beating well after each addition.
  5. Mix in vanilla extract and espresso powder (if using).
  6. Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with dry. Mix each addition just until combined.
  7. Fold in semi-sweet chocolate chips and bittersweet chocolate chunks gently with a spatula.
  8. Pour batter into prepared bundt pan and smooth the top lightly.
  9. Bake for 45 to 55 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
  10. Remove cake from oven and cool in pan on a wire rack for 15 minutes, then invert onto rack to cool completely.
  11. Optional: Dust with powdered sugar or drizzle melted chocolate once cooled.

Notes

Use softened butter (not cold or melted) for best creaming results. Do not overmix batter after adding dry ingredients to avoid toughness. Espresso powder enhances chocolate flavor without coffee taste. Grease pan with butter and dust with cocoa powder to prevent sticking. Slightly underbake for fudgier texture but avoid gooey collapse. For dairy-free, substitute butter with coconut oil and buttermilk with almond milk plus lemon juice. For gluten-free, use 1:1 gluten-free baking flour blend.

Nutrition

Keywords: triple chocolate, fudge cake, bundt cake, chocolate dessert, easy chocolate cake, homemade dessert, chocolate lovers

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