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Triple Chocolate Bundt Cake

Easy triple chocolate bundt cake with chocolate ganache on a white plate
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This Triple Chocolate Bundt Cake is rich, moist, and full of chocolate flavor using a triple chocolate cake mix, chocolate pudding, Greek yogurt, and chocolate chips. The cake is finished with a chocolate ganache topping, making it perfect for holidays, potlucks, and chocolate lovers.

Ingredients

  • 1 box triple chocolate cake mix (reserve 1 TBSP dry mix for chocolate chips)
    • If you can’t find this cake mix, see the post on how to substitute for a devils food cake mix instead
  • ½ box instant chocolate pudding mix
  • 4 large eggs
  • ¾ cup water
  • ½ cup oil
  • ¾ cup plain Greek yogurt
  • 1 tsp vanilla extract
  • ¾ tsp salt
  • 1 tsp espresso powder (optional)
  • ½ cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F and grease a bundt pan thoroughly, then dust with cocoa powder.
  2. Remove 1 TBSP dry cake mix from the box and set aside.
  3. In a medium bowl, whisk together the cake mix, chocolate pudding mix, salt, and espresso powder.
  4. In a large bowl, whisk together eggs, water, oil, Greek yogurt, and vanilla extract until smooth.
  5. Add the dry ingredients to the wet ingredients and mix for about 2 minutes until the batter is smooth and thick.
  6. Toss the chocolate chips with the reserved 1 TBSP dry cake mix, then fold the chocolate chips into the batter.
  7. Pour batter into the prepared bundt pan and smooth the top. Tap the pan gently on the counter to remove air bubbles.
  8. Bake for 55–65 minutes, or until a toothpick inserted comes out with moist crumbs but no wet batter.
  9. Cool in the pan for 15 minutes, then turn out onto a cooling rack and cool completely.
  10. Once completely cooled, top with chocolate ganache.

Notes

  • This cake mix already contains pudding and mini chocolate chips, so only a small amount of additional chocolate chips is needed.
  • Tossing chocolate chips in dry cake mix helps prevent them from sinking.
  • Dusting the bundt pan with cocoa powder prevents white residue on the cake.
  • Do not overbake; chocolate cakes should have moist crumbs on the toothpick.
  • This cake tastes even better the next day.

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