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Triple Dark Chocolate Bundt Cake Recipe

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Last Modified: May 30, 2019
Published: May 30, 2019

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For The Never Enough Chocolate People

For all you chocoholics, here's your fix. A Triple Dark Chocolate Bundt Cake. 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!! 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!

After mixing up the batter, which took like 5 minutes, I put it in the pan. I will tell you this, though. The batter is 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. Chocobliss.

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

I made one of these bad boys over the weekend and took it to our daughter's cabin, which was filled with teenagers. It was a hit, so I wanted to bake another one for show and tell, right? We stopped at Walmart on the way home and both the cake mix and brownie mix were on sale for $1!! Score or what?

Once the cake has a chance to cool a little, you can make up this simple icing. It's an oldie but a goodie from some lunchroom lady in a some small town somewhere. I just know I love her!

The secret to making this beautiful, glossy topping is (and this is hard for me cuz I'm a jackrabbit) 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 it has a chance to cool. I use 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 good, and it hardens as it cools.

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

Triple Dark Chocolate Bundt Cake

Easy to make using a chocolate cake mix and a brownie mix. Glossy icing is made with butter, sugar, evaporated milk and chocolate chips.

  • Bundt pan

Cake Ingredients

  • 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 Ingredients

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

Cake Instructions

  1. Combine all cake ingredients and mix until well blended.

    Prepare a Bundt pan by brushing with butter and dusting with cocoa powder. Shake out excess.

    Distribute 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".

    Bake Bundt pan at 350 degrees for about 55 minutes or until skewer comes out clean. The small cake will take less time.

    Let cake cool a bit before adding the icing.

Icing instructions

  1. Combine butter, sugar, and evaporated milk in heavy saucepan. Cook over medium heat, stirring constantly. Set timer for 30 seconds. When mixture starts to boil, start timer and cook for 30 seconds, stirring constantly. Remove from heat, stir in chocolate chips and keep stirring until they are completely melted.

    Drizzle over cake while icing is hot. It will set up as it cools.


P.S. My husband Steve (Papa) is pretty crazy about chocolate and, don't tell the guys at work, but he's becoming a bit of a foodie himself. Sssh! 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!!

P.P.S. My love affair with my new Bundt pan is giving me lots of new ideas! I'm going to try baking Millie's Dilly Bread in it and filling the center with a favorite dip, like maybe the dried beef and dill dip recipe my friend Pat gave me years ago! Stay tuned, folks!!

If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter, and Pinterest. I’d sure be tickled and ever so grateful; thank you! 

 If you haven’t already, check out my Facebook page and Pinterest, where I’ll be posting easy, delicious, and family-friendly recipes every week!

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