Indulge in this rich, dense, and ultra-chocolatey bundt cake featuring a moist chocolate cake, luscious chocolate cream cheese filling, and topped with a silky chocolate ganache. This decadent dessert is perfect for satisfying even the most intense chocolate cravings!
Cake Ingredients
This indulgent bundt cake is composed of three chocolate-infused components—the cake itself, the creamy filling, and the glossy chocolate butter ganache.
Cake
To achieve the best results, ensure that your ingredients—specifically the eggs, sour cream, and buttermilk—are at room temperature. Room temperature ingredients blend more smoothly and create a better texture in the final cake. Ideally, ingredients should be between 65°F and 70°F (18°C and 21°C) unless otherwise specified, such as when adding hot coffee.
Coffee
Yes, we include hot coffee in this chocolate cake recipe! The addition of hot coffee deepens the chocolate flavor without imparting a coffee taste. If you prefer not to use coffee, hot water is an acceptable substitute.
Sour Cream
Sour cream adds fat and richness to the cake, resulting in a moist and tender crumb—essential for a bundt cake.
Buttermilk
Incorporating buttermilk into the batter contributes to a softer crumb and enhances the cake’s moistness. If you don’t have buttermilk on hand, you can easily make homemade buttermilk.
Cocoa
For a richer and more flavorful cake, opt for high-quality Dutch-processed cocoa powder in both the cake and the filling. Dutch-processed cocoa is less acidic, provides a darker color, and offers a less bitter taste compared to regular cocoa powder.
Ganache
Our chocolate ganache is enriched with butter, adding extra richness and a beautiful shine to the glaze.
Chocolate Cream Cheese Filling
Once you’ve prepared the cake batter, it’s time to make the creamy chocolate filling. Using a hand mixer, beat the cream cheese until smooth and fluffy. Then, add sugar, Dutch-processed cocoa powder, and vanilla extract. Begin mixing on low speed, gradually increasing to medium until the mixture is smooth and creamy.
How to Make the Ganache
The chocolate ganache topping requires just two ingredients—semi-sweet chocolate chips and butter. For best results, use the double boiler method:
- Set Up Double Boiler: Fill a pot halfway with water and bring it to a simmer over low heat. Place a heat-safe bowl (glass or stainless steel) over the pot, ensuring the bottom of the bowl doesn’t touch the water.
- Melt Chocolate and Butter: Add the semi-sweet chocolate chips and butter to the bowl. Stir continuously with a rubber spatula until the mixture is fully melted and smooth.
- Glaze the Cake: Drizzle the warm ganache over the cooled bundt cake. You can serve the cake immediately or allow the ganache to set before slicing. Store any leftovers in the refrigerator for up to 3-4 days.
What is the Difference Between a Bundt Cake and a Regular Cake?
While it might seem straightforward, the primary difference between a bundt cake and a regular cake lies in the pan used. Bundt cakes are baked in a bundt pan, also known as a fluted tube pan. However, there’s more to it:
- Shape and Texture: Bundt pans have a distinctive cylindrical hole in the center and fluted sides, increasing the surface area that comes into contact with the pan. This design leads to a crustier exterior, which is ideal for supporting glazes or decorations.
- Baking Considerations: The central hole allows for more even heat distribution but can also expose more of the cake to heat, potentially leading to a drier cake. To prevent this, use full-fat ingredients like sour cream and buttermilk to retain moisture.
What Size Bundt Pan Should I Use?
Size is important when baking bundt cakes. This recipe calls for a 10-inch (25 cm) bundt pan that holds 12 cups of batter. Bundt pan sizes are typically based on their capacity in cups. When filling your pan, avoid overfilling to prevent overflow during baking—a good rule of thumb is to fill the pan about 2/3 full. For best results, use a light-colored, nonstick metal pan.
Ingredients
For the Cake
- 1¾ cups (375 g) granulated sugar
- 1¾ cups (220 g) all-purpose flour
- ¾ cup (65 g) Dutch-processed cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ cup (1 stick / 115 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- ¾ cup (170 g) sour cream, room temperature
- ½ cup (120 g) buttermilk, room temperature
- ½ cup (120 g) hot brewed coffee (or hot water)
For the Filling
- 12 ounces (340 g) cream cheese, room temperature
- ¼ cup (50 g) granulated sugar
- ¼ cup (30 g) Dutch-processed cocoa powder
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1 cup (170 g) semi-sweet chocolate chips
- ½ cup (1 stick / 115 g) unsalted butter
Instructions
Preheat and Prepare
Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare Bundt Pan: Spray a 10-inch (25 cm) bundt pan with nonstick cooking spray.
Make the Cake Batter
Combine Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, and kosher salt. Set aside.
Mix Wet Ingredients: In a separate bowl, whisk together the melted (and slightly cooled) unsalted butter, eggs, sour cream, and buttermilk until smooth.
Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir until just combined.
Add Hot Coffee: Gradually add the hot brewed coffee, whisking until the batter is smooth and fully incorporated. Set aside.
Prepare the Filling
Beat Cream Cheese: In a medium bowl, use a hand mixer on medium speed to beat the cream cheese until light and fluffy.
Add Remaining Filling Ingredients: Add the granulated sugar, Dutch-processed cocoa powder, and vanilla extract to the cream cheese. Begin mixing on low speed, then increase to medium until the mixture is smooth and creamy.
Assemble and Bake
Layer the Batter and Filling:
- Pour half of the cake batter into the prepared bundt pan.
- Spoon the cream cheese filling evenly over the batter, avoiding the edges of the pan.
- Top with the remaining cake batter, smoothing the top with a spatula if necessary.
Bake: Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Then invert it onto a serving plate and let it cool completely, about 1 hour, before adding the ganache.
Prepare the Chocolate Ganache
Set Up Double Boiler: Fill a pot halfway with water and bring to a simmer over low heat. Place a heat-safe bowl over the pot without touching the water.
Melt Chocolate and Butter: Add the semi-sweet chocolate chips and unsalted butter to the bowl. Stir continuously until fully melted and smooth.
Glaze the Cake
Drizzle Ganache: Pour or drizzle the warm ganache over the cooled bundt cake. You may not need to use all the ganache.
Serve: Slice and enjoy your decadent triple chocolate bundt cake! Store leftovers in the refrigerator for up to 3-4 days.
This decadent triple chocolate bundt cake is sure to impress any chocolate lover with its rich flavors and moist texture. Enjoy!
