This is not something you see often around here. A triple chocolate cake? With Baker’s chocolate, chocolate chips, and cocoa powder? Made from scratch? Definitely not a norm in our house. But for a special occasion, and one where leftovers aren’t hanging around, it was a fun baking project.
I got out the big guy, my KitchenAid stand mixer for this project. It has a short ingredient list, but is very dense with six eggs and 2.5 cups of sugar. Yes, this is why I was glad I was giving this whole thing away.
Easy to make, this bundt cake was completely from scratch. I have a favorite family recipe for almost the same thing that uses a box cake mix, a box pudding mix, and a container of sour cream. Although that one is soooo good and one of my favorite desserts ever, I wanted something homemade.
Triple Chocolate Cake
from How Sweet It Is
Ingredients:
- 1.5 sticks butter, melted
- 5 squares Baker’s chocolate, melted
- 2.5 C white sugar
- 6 eggs
- 2 C all purpose flour
- 1/4 C cocoa powder
- 2 tsp vanilla extract
- 1 C semi-sweet chocolate chips
- On the stovetop or in the microwave, melt together the butter and chocolate squares.
- In a mixing bowl, cream together butter/chocolate mixture with sugar and vanilla. Beat until fluffy, about 2-3 minutes.
- Add in eggs one at a time.
- Add flour and cocoa powder and stir to combine.
- Fold in chocolate chips.
- Grease a bundt pan with butter. Pour batter in and shake so it’s even.
- Bake for about one hour at 350*, or until it is set. It should start to crack on top and be toothpick clean.
- Let cool completely and then turn it over onto a plate.
A hit even with a 6 year old boy, this cake was very chocolatey and dense, and extra sweet from the drippy glaze. A great treat for a special occasion, I was very glad it wasn’t sitting around my kitchen half eaten!
- Triple Chocolate Cake
- from
- How Sweet It Is
- 1.5 sticks butter, melted
- 5 squares Baker’s chocolate, melted
- 2.5 C white sugar
- 6 eggs
- 2 C all purpose flour
- ¼ C cocoa powder
- 2 tsp vanilla extract
- 1 C semi-sweet chocolate chips
- On the stovetop or in the microwave, melt together the butter and chocolate squares.
- In a mixing bowl, cream together butter/chocolate mixture with sugar and vanilla. Beat until fluffy, about 2-3 minutes.
- Add in eggs one at a time.
- Add flour and cocoa powder and stir to combine.
- Fold in chocolate chips.
- Grease a bundt pan with butter. Pour batter in and shake so it’s even.
- Bake for about one hour, or until it is set. It should start to crack on top and be toothpick clean.
- Let cool completely and then turn it over onto a plate.
- For vanilla glaze:
- Mix 1 cup of powdered sugar with ¼ C skim milk or cream and 1.5 tsp vanilla extract.
- Mix until combined for a few minutes and drizzle over cake right before serving.
You did a really great job not only with this magnificent cake but the photos are excellent!
Very good taste, but came out crumbly for me – fell apart when I tried to cut it. The topping (made with 2% milk) never quite thickened for me, either. Still, tasted awesome. Thanks.
Thanks for the comment. I added the cook temp. I agree that the glaze didn’t really thicken.
oops, one more thing – there’s no cooking temperature on this recipe, and the 2 chocolate components didn’t specify sweetened or unsweetened. I used 350/unsweetened, and that worked well enough (Except for the crumbly)