This triple chocolate bundt cake is a dream come true for chocolate lovers. Not only one, but three types of chocolate are used in this recipe: milk, dark and white chocolate making this cake super rich. What more can you ask for?
What is surprising is how easy this chocolate bundt cake recipe is to make from scratch. I found the recipe in Anne Shooter’s cookbook Sesame and Spice, (affiliate link) but had to adapt it a little. I made it on Saturday night for the visit of my cousin and her husband. Oh wow did I have to wrestle my boys away from this dark chocolate bundt cake. There was just so much chocolate that everyone was tempted. I am pleased to report it did survive until the guest arrived.
What to serve with Tripe Chocolate Bundt Cake?
We had this cake for traditional “Kaffee und Kuchen”. It is a typical German tradition where you meet between 3 and 4 pm and eat cake and drink coffee with guests. Strong coffee and chocolate go wonderfully together.
The children had a glass of milk with their piece of chocolate cake.
What makes this the best chocolate bundt cake?
What I love about this cake is that not only does it have a rich chocolate flavour, but it is very light at the same time. This is achieved by the lifting in the egg white peaks. The cake has some solid streaks of chocolate coming through it. Added to this is a nice nutty aroma that is derived from the almond essence.
The chocolate cake is not too moist, but not too dry either. It has just the right balance. To ensure the fluffiness of the cake it is best to sift the flour. Buying a flour sifter is the best decision I made for my cakes. But alternatively, you can just use a kitchen or tea sieve.
The chocolate is glazed by drizzling the melted chocolate over the cake. It results in an amazing enticing palette of chocolate patterns. I would place the bundt cake on some newspaper beforehand though (believe me I learnt the hard way) otherwise you might end up with chocolate everywhere.
Do you want more chocolate recipes you might like ?
Triple Chocolate Bundt Cake
- hand mixer or stand mixer
- 20 cm cake ring or Gugelhupf form
- alternatively a 25 cm cake ring.
- 150 g unsalted butter (2/3 cup)
- 200 g caster sugar 1 cup
- 170 g plain flour sifted (1 cup)
- 5 eggs 3 of them egg white, and egg yolk separated
- 50 g cocoa powder sifted (2 tsbsp)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 60 ml milk 1/4 cup
- 1 tsp vanilla extract
- 1 tsp almond extract
- 100 g dark chocolate
- 100 g white chocolate
- 100 g milk chocolate
For the form
- 1 tbsp butter
- 1 handful breadcrumbs (optional)
- Preheat the oven to 170°C or 338°F
- Grease the bundt tin with some butter and then coat the edges of the tin with the breadcrumbs.
- Cream together the butter and 150 g (2/3 cup) of the sugar in a bowl and stir through a quarter of the flour. Add the two whole eggs one by one. Beat thoroughly after each addition. Then add the egg yolks
- Add the rest of the flour with the cocoa powder, baking powder and salt. Mix through and then pour in the milk, vanilla extract, almond extract and beat until you achieve a smooth batter.
- In a separate bowl, whisk with a handmixer the egg whites until you get soft peaks. Slowly add the remaining 50 g (1/4 cup) sugar to the mix and whisk until you get shiny egg whites.
- Slowly fold the egg whites into the cake batter.
- Melt the chocolate in 3 different bowls over pans of swimming water or in the microwave.
- Pour half the chocolate into the batter and gently stir to create an marbling effect.
- Bake for around 45 minutes. Test if it is done with a fork or skewer. It is ready if the tip comes out clean. Let the cake cool for around 10 minutes in the loaf thin. Then remove and leave to cool completely.
- While the cake is cooking, drizzle over the remaining chocolate.