Tag Archives: Bundt pan

Triple Chocolate Cake Recipe


I love chocolate, but don’t care for most chocolate cakes or chocolate ice cream.  I know – it’s weird!  So I was very surprised when I tasted this cake at a company potluck years ago and loved it.  (Thank you for the recipe, Judy!)  Not only has this cake won my devotion, but it’s won over my nieces as well.  Three of them usually don’t eat any kind of cake, and just have ice cream at family parties, but they love this cake!

The Triple Chocolate Cake has become my go-to cake, the one I take to parties and potlucks – partly because it’s easy to make, slice, and share, and partly because everyone always raves about it.  The triple chocolate is decadent, and the cake is very moist.  It’s tasty on its own, and is even better when served with vanilla ice cream!  I’m posting this recipe now in case you’d like to make this cake for your sweetie or your loved ones on Valentine’s Day.  That said, it’s great year-round!


I usually serve my cakes simply – no powdered sugar or glaze, and candles are usually enough decoration if we’re celebrating a birthday.  However, I have decorated this cake a few different ways over the years.  Here are some of the ways I’ve dressed the cake up:

M&M’s – I artfully arranged some candies along the top of the cake, and also placed some around the cake on the cake platter.  The M&M’s provide a pop of color

Silk roses – I selected some smallish red roses, and carefully (but thoroughly) washed and dried them.  Once dry, I inserted the flowers along the top of the cake.

Bunny Peeps – I cut bamboo skewers in half, inserted each skewer into the bottom of a Bunny Peep, and inserted the edible décor along the top of the cake.  I’d suggest using eight bunnies.

Figurine/ledge – one year I cut a little ledge out of a 3-ish inch section of the cake, and placed a small figurine on the ledge.  This was a good way to introduce a theme, and I didn’t have to worry about the figurine wobbling on the rounded top of the cake.

I hope you’re ready for some triple chocolate indulgence – here’s the recipe!


Triple Chocolate Cake

1 (1 pound 2.25-ounce) box Devil’s Food cake mix
1 (4-ounce) package instant chocolate pudding
5 eggs
1 (16-ounce) container sour cream
2 sticks (1 cup) butter, melted
1 teaspoon almond extract
2 cups chocolate chips
butter for greasing pan
powdered sugar, optional

In a large bowl mix together cake mix, pudding, eggs, sour cream, melted butter and almond extract. Make sure ingredients are mixed very well, then stir in chocolate chips.  Spoon batter into greased 12-cup Bundt pan.
 Bake at 350 degrees until top is springy to touch, 50 – 55 minutes.  Cool in pan on wire rack*.  Remove cake to serving plate and dust with powdered sugar, if desired.

*Tips for cooling your cake and removing it from the pan:  If you let the cake cool in the pan and sit for several hours without releasing it, it can stick. Sticking = bad!  Alternately, if you take the cake out of the pan too soon it can collapse.  I’ve had luck doing the following: Remove the cake from the oven, let cool for around 30 minutes.  Lay paper towels on your counter and carefully turn the Bundt pan over, holding it just a smidge above the paper towels.  When the cake releases and settles onto the counter do not take the pan all the way off – place the pan back on the cake, making sure the Bundt pan sections and the cake are aligned properly so the cake slides back in easily.  Slide your hand between the counter and paper towels and flip the cake back over so the metal is down again and the exposed cake is on top.  Finish cooling completely.

Yield: My Bundt pan, which alternates between small and large segments, provides “cutting lines” for 16 pieces of cake.  However, if you cut the larger sections of cake in half so all the pieces are approximately the same size, the cake yields 24 pieces.

I hope you’re enticed by this cake and give it a try.  Happy baking!

Warm regards,

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