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Triple Chocolate Bundt Cake Recipe

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4.3 from 84 reviews

This decadent Triple Chocolate Bundt Cake combines rich cocoa, dark chocolate, and chocolate chips for an indulgent treat. Moist and dense, this cake is enhanced with a luscious cocoa-infused coconut cream icing, perfect for chocolate lovers seeking a dairy-free, vegan dessert option.

Ingredients

Cake

  • 2 cups all-purpose flour (240 g)
  • 1¼ cups light brown sugar (255 g)
  • ¾ cup cocoa powder (60 g)
  • ½ tsp salt (3 g)
  • 2 tsp baking powder (8 g)
  • 1 tsp baking soda (4 g)
  • ½ cup neutral oil (120 ml)
  • ¾ cup oat milk (or other non-dairy milk, 180 ml)
  • ½ cup hot coffee (120 ml)
  • 1 tsp vanilla extract (5 ml)
  • 4 oz dark chocolate, melted (112 g)
  • ¾ cup chocolate chips (135 g)

Icing

  • 4 tbsp coconut cream (60 ml)
  • 1½ cups powdered sugar (180 g)
  • 4 tbsp cocoa powder (20 g)
  • Pinch salt (about 0.5 g)
  • ½ tsp vanilla extract (3 ml)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 10-inch Bundt pan (minimum 6-cup/1.5 L capacity) thoroughly using cooking spray or vegan margarine to prevent sticking.
  2. Melt Chocolate: Melt the dark chocolate either in a heatproof bowl over simmering water or with short bursts in the microwave. Set aside to cool slightly.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, light brown sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  4. Add Wet Ingredients: Pour in the oat milk, neutral oil, and vanilla extract into the dry ingredients and whisk until the batter is smooth and uniform.
  5. Combine Coffee and Chocolate: Stir in the hot coffee and melted dark chocolate mixture thoroughly, then gently fold in the chocolate chips to distribute evenly.
  6. Transfer Batter: Pour the prepared batter into the greased Bundt pan. Use a spatula to smooth the top evenly.
  7. Bake the Cake: Place in the preheated oven and bake for 35 to 40 minutes. Check for doneness by inserting a skewer into the center; it should come out clean or with a few moist crumbs.
  8. Cool the Cake: Let the cake cool in the pan for about 10 minutes. Carefully invert it onto a wire rack to cool completely. If the cake sticks, dip the outside of the pan briefly in hot water to loosen it.
  9. Prepare the Icing: Heat the coconut cream and vanilla extract together until hot but not boiling. Remove from heat and whisk in the cocoa powder until smooth. Then whisk in the powdered sugar and pinch of salt until the icing becomes thick and glossy.
  10. Ice the Cake: Pour the prepared icing over the completely cooled cake before it sets. Allow the icing to firm up before slicing and serving for best texture and appearance.

Notes

  • Ensure the Bundt pan is well-greased to prevent sticking.
  • Use hot coffee to enhance the chocolate flavor and keep the cake moist.
  • Melt the chocolate gently to avoid burning or seizing.
  • The cake is vegan and dairy-free if coconut cream and non-dairy milk are used.
  • For best results, let the cake cool completely before icing to prevent melting.
  • Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://recipethrive.com/triple-chocolate-bundt-cake-recipe/