Amazing Triple Dark Chocolate Bundt Cake Recipe

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For Your Never Enough Chocolate People

For all you chocoholics, here's your fix: a triple dark chocolate bundt cake. It's over-the-top chocolate but very easy to make. Honest. I swear. The Bundt pan makes it look hard, but nope.

I have a riddle for you. What's better than chocolate? Can you guess? For my mom, my friend Cindy, and my brother Stan there can only be one answer. That's right. More chocolate. What's better than that? Even more chocolate.

Two secrets. A Devil's Food cake mix and a dark chocolate boxed brownie mix. That's it, oh, and a great Bundt pan that won't leave you singing the "Dang me, dang me, my cake stuck in the pan again" blues.

Believe me when I say it's better to spend the money once on a good pan than be frustrated by a trail of wrecked cakes. I am positively smitten with my incredibly gorgeous 10-cup Magnolia Bundt pan by Nordic Ware. It is the bombdiggetyest, I'm telling you!!

Just look at the exquisite pattern and how perfectly it released the cake! It's praiseworthy, I'm telling you!

And this is all it took to make it happen. I applied a little butter with a pastry brush and dusted it with some cocoa, shaking out the excess. Boom!

How To Make Triple Chocolate Bundt Cake

In a large mixing bowl, combine the cake mix, brownie mix, eggs, oil, and water, and beat everything together until it's well blended. What could be easier?

After mixing the batter, which takes about 5 minutes, pour it into the prepared pan. I will tell you this, though: The batter was too much for my 10-cup pan, so I baked the extra in a medium loaf pan. (Details in recipe instructions.) If your Bundt pan holds 12 cups, you should be okay.

The cake is dense, moist, and springy—a true marriage of cake and brownie with characteristics of both. It's pure "choco bliss.

Hint: A skewer or cake tester will come out clean when the cake is done. Let it cool undisturbed in the pan on a cooling rack for 5 or 10 minutes until you can comfortably handle the pan. Then, put a plate on top, flip it over, and lift the pan off. Voila!! Now, run and make the icing.

How To Put The Final Touch On Your Chocolate Masterpiece

You can make this simple icing once the cake has cooled a little. It's an oldie but a goodie from some school lunchroom lady in a small town somewhere. I know I love her! 🤎 (It's SO good on brownies!!)

The secret to making this beautiful, glossy topping (and this part is hard for me because I'm a jackrabbit) is to stir constantly! Do not walk away. Have a TIMER SET, and once it begins to boil, let it boil for thirty seconds and no more. Then dump in the chocolate chips and stir vigorously until they are completely melted.

Now, do not stop—drizzle it on the cake before the icing has a chance to cool. I used a gravy ladle to get a fine stream, and as you can tell, I'm still practicing my technique!! It is like shiny fudge. Oh, my stars—it's soooo good, and it will harden as it cools.

And here's what it's sweet chocolate heart looks like. Beautiful inside and out!

The first time I made this cake, I took it to our daughter's lake place, which was filled with teenagers! It was a massive hit! If you love someone who loves chocolate, make it for them soon; you'll both be so happy you did! I wish I had made one for my momma. She would have loved it!

Also, Papa is pretty crazy about chocolate and is becoming a bit of a foodie. He suggested filling the center of the cake with cherry pie filling! He didn't call it Black Forest cake (give him time), but it sounds like a great idea!!

Yield: 12 servings

Triple Dark Chocolate Bundt Cake

Print

This beautiful cake is easy to make using a Devil's Food cake mix and a 13" by 9" size brownie mix. The icing is made of evaporated milk, butter, sugar, and chocolate chips.

Prep Time 10 minutes

Cook Time 55 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

Ingredients

CAKE

• 1 Devil's Food Cake Mix
• 1 Dark Chocolate Brownie Mix for 13 x 9 pan
• 4 eggs
• 1 cup vegetable oil
• 1 1/4 cups water

ICING

• 1 1/2 cup sugar
• 6 Tbsp butter, cut in pats
• 6 Tbsp evaporated milk
• pinch salt
• 3/4 cup dark chocolate chips

Instructions

1. CAKE INSTRUCTIONS
2. Combine all cake ingredients and mix until well blended.
3. Prepare a Bundt pan by brushing it with butter and dusting it with cocoa powder. Shake out excess.
4. Distribute the batter evenly; don't overfill. This batter makes more than my 10-cup Bundt pan will hold, so I baked the extra in a medium loaf pan, about 7.5" x 3.5".
5. Bake Bundt pan at 350 degrees for about 55 minutes or until the skewer comes out clean. The small cake will take less time.
6. Let the cake cool a bit before adding the icing.
7. ICING INSTRUCTIONS
8. Combine butter, sugar, and evaporated milk in heavy saucepan.
9. Cook over medium heat, stirring constantly.
10. Set the timer for 30 seconds. When the mixture starts to boil, start the timer and cook for 30 seconds, stirring constantly.
11. Remove from heat, stir in chocolate chips, and keep stirring until completely melted.
12. Drizzle over cake while icing is hot. It will set up as it cools.

P.P.S. My love affair with my Bundt pan has given me many new ideas! I will try baking Millie's Dilly Bread in it and filling the center with a favorite dip! I might try the dried beef and dill dip recipe my friend Pat gave me years ago! Stay tuned, folks!!

If you liked this chocolate bundt cake recipe, you are my people! If you enjoyed this recipe today, please share this post on your social media accounts like Facebook, Instagram, Twitter, and Pinterest. It would sure tickle me, and I'd be ever so grateful; thank you! 

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Love, GB (Betty Streff)

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