This decadent triple dark chocolate Bundt cake is an easy, richly flavored dessert made with dark chocolate cake mix, instant chocolate pudding, sour cream, chocolate chips, and a silky dark-chocolate ganache. It takes just 15–20 minutes to prepare, bakes at 350°F (175°C) for 50–60 minutes, and yields 12–16 generous slices.
Every bite delivers a tender, fudgy crumb with pockets of melted chocolate and a glossy ganache finish. The sour cream keeps the cake moist, while the optional coffee swap intensifies the chocolate flavor without making the cake taste like coffee.
Jump to RecipeWhy You’ll Love This Recipe
This triple dark chocolate Bundt cake has the dramatic appearance of a special-occasion dessert while relying on simple, dependable ingredients. The cake mix provides structure, the pudding mix adds body and moisture, and sour cream gives the crumb a soft, plush texture.
Chocolate chips melt into little pools throughout the cake, creating extra richness in every slice. A pour of dark-chocolate ganache settles into the Bundt ridges, making the finished dessert look polished without requiring complicated decorating.
It is an especially useful recipe for birthdays, holidays, dinner parties, and chocolate cravings. If you enjoy chocolate baked goods with a fruitier twist, you may also like this triple chocolate banana bread.
Ingredients You’ll Need
The ingredient list is short, but each component has a clear purpose. Gather everything before mixing so the batter can go straight into the pan once it is ready.
- Dark chocolate cake mix: Use one 15.25-ounce (432 g) box of dark chocolate or devil’s food cake mix.
- Instant chocolate pudding: One 3.9-ounce (110 g) box adds moisture and a fuller chocolate taste.
- Eggs: Four large eggs help bind the batter and support the cake’s structure.
- Sour cream: One cup (240 g) creates a tender, moist crumb.
- Neutral oil: One-half cup (120 ml) keeps the cake soft without adding a strong flavor.
- Water: Use one-half cup (120 ml), or substitute cooled coffee for deeper chocolate flavor.
- Chocolate chips: Two cups (340 g) of dark or semisweet chips provide melted chocolate pockets.
- Ganache: Combine 8 ounces (225 g) chopped dark chocolate with 1 cup (240 ml) heavy cream, plus 1 tablespoon unsalted butter if you want extra shine.
For a gentler finish, use 1 cup semisweet chips and 1 cup dark-chocolate chips instead of using only dark chips. For another comforting chocolate dessert idea, see this chocolate pumpkin pudding.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C). Thoroughly grease a 10- to 12-cup Bundt pan, coating the center tube, upper rim, and every ridge before dusting it with cocoa powder or flour.
Step 2: Whisk the cake mix and instant pudding mix together in a large bowl. This quick dry-ingredient step helps distribute the pudding evenly before the wet ingredients are added.
Step 3: Add the eggs, sour cream, vegetable oil, and water. Beat for about 1–2 minutes, stopping when the batter is smooth and fully combined rather than mixing longer than necessary.
Step 4: Fold in the chocolate chips with a spatula. Scrape the bottom and sides of the bowl gently so the chips are spread throughout without overworking the batter.
Step 5: Pour the batter into the prepared Bundt pan and smooth the top. Give the pan a gentle nudge on the counter if needed to settle the batter into the deep grooves, but do not knock out all of its air.
Step 6: Bake for 50–60 minutes. Test the thickest portion with a skewer; it should come out with a few moist crumbs, but there should be no wet batter clinging to it.
Step 7: Cool the cake in the pan for 10–15 minutes. Invert it onto a wire rack and allow it to cool completely, giving it at least 1 hour before adding ganache.
Step 8: Prepare the ganache by heating the cream until steaming but not boiling. Pour it over the chopped dark chocolate, let it rest for 2–3 minutes, then stir until smooth and blend in the optional butter.
Step 9: Allow the ganache to thicken slightly before pouring it over the cooled cake. Guide it gently around the top so it drips naturally down the ridges, then slice and serve.
Pro Tips for a Perfect Bundt Cake
Bundt cakes commonly stick around the center tube and deep grooves, so careful pan preparation is the most important first step. Use a thorough coating of grease, followed by cocoa powder or flour, and inspect the pan before adding the batter.
Do not judge doneness by time alone. Begin checking near the end of the 50–60 minute baking window, because ovens and Bundt pans can vary; a few moist crumbs are the ideal signal.
Cool the cake in the pan for 10–15 minutes before inverting it. Waiting too long can make release more difficult, while turning it out immediately may leave the cake fragile.
The ganache should meet a fully cooled cake. A warm cake can make the chocolate topping too thin, causing it to run off instead of clinging attractively to the ridges.
For a different celebration cake, compare the tender crumb and classic color of this red velvet cake recipe.
Serving Suggestions
Serve each slice as soon as the ganache has thickened enough to hold its shape. The cake is rich on its own, but a spoonful of softly whipped cream, vanilla ice cream, or fresh berries can provide a cool contrast.
For an elegant dessert table, add a few chocolate curls or a light dusting of cocoa powder immediately before serving. Keep the decoration simple so the glossy ganache and sculpted Bundt shape remain the focus.
This cake is also a thoughtful make-ahead dessert. Bake it a day before serving, cool it completely, cover it well, and add the ganache shortly before presenting it.
Storage and Make-Ahead Advice
Keep the covered cake at room temperature for up to 2 days, provided your kitchen is not unusually warm. For longer storage, refrigerate it for up to 5 days in an airtight container or under a well-sealed cake cover.
Refrigeration firms the crumb and ganache, so let slices sit at room temperature before serving. Avoid heating the entire glazed cake, since warm ganache can become overly loose and messy.
You can also freeze unglazed slices in airtight wrapping, then thaw them in the refrigerator and bring them toward room temperature. Add fresh ganache after thawing for the best finish.
More Chocolate Desserts to Try
If this cake satisfies your chocolate craving, continue with a few more dessert ideas from the kitchen. These oatmeal bars with white chocolate chips offer a chewy contrast to the soft Bundt cake.
For another rich layer cake experience, try this homemade chocolate coconut cake. Its chocolate-and-coconut combination brings a different texture and flavor profile while staying firmly in dessert territory.
Decadent Triple Dark Chocolate Bundt Cake
Ingredients
Method
- Heat the oven to 350°F (175°C). Thoroughly grease a 10- to 12-cup Bundt pan, paying special attention to the center tube and every deep groove, then dust it with cocoa powder or flour.
- Whisk the dark chocolate cake mix and instant chocolate pudding mix together in a large bowl. Add the eggs, sour cream, oil, and water, then beat for 1–2 minutes until smooth and fully combined.
- Fold in the chocolate chips with a spatula so they are distributed throughout the thick batter. Pour the batter into the prepared pan and smooth the surface.
- Bake for 50–60 minutes, or until a skewer inserted into the thickest part comes out with a few moist crumbs but no wet batter. Avoid baking until the skewer is completely dry, because that can make the cake less tender.
- Cool the cake in the pan for 10–15 minutes, then carefully invert it onto a wire rack. Let it cool completely, which takes at least 1 hour before glazing and serving.
- For the ganache, heat the heavy cream until steaming but not boiling. Pour it over the finely chopped dark chocolate, let it stand for 2–3 minutes, and stir until smooth; mix in the butter if using.
- Let the ganache thicken slightly, then pour it over the completely cooled Bundt cake. Slice and serve once the glaze clings to the ridges.
Notes
Final Thoughts
This decadent triple dark chocolate Bundt cake is the kind of dessert that looks impressive the moment it reaches the table. Its moist chocolate crumb, melted chip pockets, and smooth ganache make every slice feel generous and celebratory.
Remember the three details that matter most: grease every Bundt groove thoroughly, remove the cake when the tester shows moist crumbs, and wait until it is completely cool before glazing. Follow those steps, and you will have a beautiful 12–16-slice dessert ready for sharing.
Serve it with coffee, milk, berries, or a scoop of vanilla ice cream, and prepare for requests for another slice. This is a wonderfully dependable recipe for anyone who believes more chocolate is always a good idea.