Print

Decadent Triple Chocolate Fudge Bundt Cake with Ganache Drizzle

triple chocolate fudge bundt cake - featured image
Print Recipe

A rich and fudgy triple chocolate bundt cake featuring cocoa powder, melted chocolate, and chocolate chunks, topped with a glossy ganache drizzle. Perfect for celebrations or any chocolate craving.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (225 g) unsalted butter, softened (European-style preferred)
  • 1 ¾ cups (350 g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature (or milk + 1 tablespoon lemon juice)
  • ¾ cup (180 ml) hot water
  • 4 ounces (115 g) bittersweet or semisweet chocolate, melted and slightly cooled
  • 1 cup (175 g) chocolate chunks or chips
  • ½ cup (120 ml) heavy cream (for ganache)
  • 6 ounces (170 g) bittersweet chocolate, finely chopped (for ganache)
  • 1 tablespoon unsalted butter (for ganache)
  • Pinch of salt (for ganache)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter and dust lightly with cocoa powder. Set aside.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
  3. Using an electric mixer on medium speed, beat softened butter with sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Alternate adding the dry ingredient mixture and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined after each addition.
  6. Slowly stir hot water into the batter until fully blended.
  7. Gently fold in melted chocolate and chocolate chunks with a spatula, taking care not to deflate the batter.
  8. Pour batter evenly into prepared bundt pan and smooth the top. Tap pan lightly to release air bubbles.
  9. Bake for 50-60 minutes or until a toothpick inserted near the center comes out with moist crumbs.
  10. Cool cake in pan on wire rack for 15 minutes, then invert onto rack and cool completely.
  11. Heat heavy cream in a small saucepan until just simmering. Pour over chopped bittersweet chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth and glossy.
  12. Stir in butter and a pinch of salt into ganache.
  13. Drizzle ganache over cooled cake, letting it cascade naturally. Allow ganache to set for at least 30 minutes before slicing.

Notes

Blooming cocoa powder with hot water intensifies chocolate flavor. Fold in melted chocolate and chunks gently to keep batter airy. Avoid overbaking to maintain moist crumb. Ganache should be combined with cream just off the heat to prevent seizing. Warm ganache gently if it thickens before drizzling.

Nutrition

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

Find it online: https://emmayum.com/decadent-triple-chocolate-fudge-bundt-cake-recipe-with-easy-ganache-drizzle/