Triple Chocolate Fudge Bundt Cake Recipes

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TRIPLE CHOCOLATE BUNDT CAKE



Triple Chocolate Bundt Cake image

Wow. That's a lot of chocolate. Are you baker enough to take it to the limit using dark chocolate instead of semisweet?

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 14

2 1/2 cups Immaculate Baking Co.™ organic all-purpose flour
1/2 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/4 cups butter, softened
2 cups cane sugar
4 eggs
1 tablespoon vanilla
1 cup buttermilk
1 cup semisweet or dark chocolate chips
1 cup semisweet or dark chocolate chips
1/2 cup heavy whipping cream
1/2 cup white vanilla baking chips

Steps:

  • Heat oven to 325°F. Spray 12-cup fluted tube cake pan with cooking spray with flour.
  • Reserve 1 tablespoon flour in small bowl. In medium bowl, mix remaining flour, cocoa, baking soda, baking powder and salt; set aside. In large bowl, beat softened butter and sugar with electric mixer on high speed until light and fluffy. Beat in eggs, one at a time, scraping bowl occasionally. Beat in vanilla. Add flour mixture to sugar mixture alternately with buttermilk on low speed, beating after each addition, until smooth. Add 1 cup semisweet chocolate chips to reserved flour; stir to coat chips in flour. Stir chips and flour into batter. Pour into pan.
  • Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave 1 cup semisweet chocolate chips and the cream uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon over cooled cake. In another small bowl, microwave 1/2 cup white chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to drizzle melted white chips over chocolate glaze on cake. Let stand 30 minutes before cutting. Store covered at room temperature.

Nutrition Facts : ServingSize 1 Serving

TRIPLE-FUDGE CAKE



Triple-Fudge Cake image

Need a triple delicious cake to take? Here's a rich and homey chocolate cake that travels well.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h5m

Yield 15

Number Of Ingredients 7

1/3 cup sweetened condensed milk (not evaporated)
1 cup semisweet chocolate chips (6 oz)
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup vegetable oil
3/4 cup applesauce
2 eggs
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13x9-inch pan.
  • In small microwavable bowl, microwave condensed milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth, and set aside.
  • In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 3/4 cup. Add applesauce and eggs to remaining mixture; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
  • Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; crumble over batter.
  • Bake 37 to 43 minutes or until center is set. Run knife around sides of pan to loosen cake. Cool completely, about 2 hours. Store covered.

Nutrition Facts : Calories 300, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 23 g, TransFat 0 g

TRIPLE CHOCOLATE LAYER CAKE



Triple Chocolate Layer Cake image

This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake too. See recipe note.

Provided by Sally

Categories     Dessert

Time 4h

Number Of Ingredients 19

1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
3/4 cup (62g) unsweetened natural cocoa powder
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)
1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) buttermilk, at room temperature
1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners' sugar
3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
3-5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract
optional for decoration: semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  • Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
  • Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they're completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can't hold up to all the moisture necessary to make a moist tasting chocolate cake. It's normal!)
  • Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
  • If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
  • Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

TRIPLE CHOCOLATE FUDGE BUNDT CAKE



Triple chocolate fudge bundt cake image

Another favorite of my boys and my girlfriends too. It's fabulous with a glass of ice cold milk! Enjoy.

Provided by Cyndi Coffey

Categories     Cakes

Time 1h10m

Number Of Ingredients 5

1 box fudge cake mix
1 box (small box) chocolate fudge instant pudding
2 large eggs
3/4 c milk
1 pkg semi-sweet chocolate chips

Steps:

  • 1. Combine all ingredients along with 1/2 of the bag of semi-sweet chips and stir with a wooden spoon until blended. Pour 1/2 of the batter into a greased and floured bundt pan. Make a trench in the batter in bundt pan then gradually pour the remaining chocolate chips in the center of your trench. Then pour the rest of the batter over until all is in bundt pan. Bake at 350 for 50 to 60 minutes. Take out and cool for ten minutes then turn out cake onto serving plate.

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