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Triple Chocolate Bundt Cake

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  • Prep 20 min
  • Total 2 hr 30 min
  • Servings 16
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Wow. That’s a lot of chocolate. Are you baker enough to take it to the limit using dark chocolate instead of semisweet?
By Betty Crocker Kitchens
Updated Aug 28, 2023
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Ingredients

Cake

  • 2 1/2 cups Gold Medal™ organic all-purpose flour
  • 1/2 cup unsweetened baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups butter, softened
  • 2 cups cane sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 1 cup buttermilk
  • 1 cup semisweet or dark chocolate chips

Glazes

  • 1 cup semisweet or dark chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/2 cup white vanilla baking chips

Steps

  • 1
    Heat oven to 325°F. Spray 12-cup fluted tube cake pan with cooking spray with flour.
  • 2
    Reserve 1 tablespoon flour in small bowl. In medium bowl, mix remaining flour, cocoa, baking soda, baking powder and salt; set aside. In large bowl, beat softened butter and sugar with electric mixer on high speed until light and fluffy. Beat in eggs, one at a time, scraping bowl occasionally. Beat in vanilla. Add flour mixture to sugar mixture alternately with buttermilk on low speed, beating after each addition, until smooth. Add 1 cup semisweet chocolate chips to reserved flour; stir to coat chips in flour. Stir chips and flour into batter. Pour into pan.
  • 3
    Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4
    In small microwavable bowl, microwave 1 cup semisweet chocolate chips and the cream uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon over cooled cake. In another small bowl, microwave 1/2 cup white chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to drizzle melted white chips over chocolate glaze on cake. Let stand 30 minutes before cutting. Store covered at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    It is very important that cooking spray with flour is used for coating the pan. It will help with successful removal from the pan.
  • tip 2
    Tipping this cake out too early can result in the cake coming out in pieces. Waiting the full 20 minutes will ensure success.

Nutrition

510 Calories, 27g Total Fat, 6g Protein, 60g Total Carbohydrate, 41g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
240
Total Fat
27g
42%
Saturated Fat
17g
83%
Trans Fat
1/2g
Cholesterol
95mg
32%
Sodium
330mg
14%
Potassium
220mg
6%
Total Carbohydrate
60g
20%
Dietary Fiber
2g
11%
Sugars
41g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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