This quadruple chocolate bundt cake is amazingly easy to make, incomparably moist and rich, and definitely my preferred indulgence on “National Chocolate Cake Day!”
Quadruple chocolate bundt cake is my “signature” cake. I’ve made it more than any other cake in my recipe collection, served it to virtually all of my friends and family, crowned it the BEST cake EVER.
And yes, it starts with a cake mix. If that bothers you, give this cake a try before you form an opinion. It is as good or better than anything from scratch that I’ve ever made.
Frankly, I love cake mix! Few folks will likely be able to discern cake mix in this recipe. In fact, THE best white cake with buttercream frosting, a previous post, is my favorite white cake (made with cake mix also)! It is so yummy that I’ve had readers email me raving about it. One reader told me that she made her daughter’s wedding cake from the recipe. #nothingwrongwithcakemix #dontbeacakesnobgiveitatry:-)
This quadruple chocolate bundt cake is the epitome of rich and moist. Chocolate pudding mix adds moistness; Devils’ Food cak mix is the deepest chocolate cake mix and what I always use; rich semi-sweet chocolate chips and ganache take the chocolate intensity over the top. Note: Buy regular cake mix~NOT the one with pudding in the mix. The only pudding you want is what you’ll add separately.
Make ahead: This is one of those cakes that tastes better the second day and even better the third. The moistness on day 3 is indescribable. This cake can also be made ahead and frozen. Simply make the cake (but don’t glaze it), wrap well, and freeze up to one month. To thaw, simply remove from freezer and thaw several hours at room temp. When cake is at room temp, make ganache and pour over cake.
This cake can be made as a layer cake and frosted. One of my fave layered variations is this Triple Chocolate Cake with Peanut Butter Frosting. It is rich and showstopping. Folks can usually only eat a small slice, so one cake should feed 12-12 folks.
- The bundt in the photo above is a Nordic Ware “party bundt” that I love but that is no longer made (Nordic Ware told me that it was retired several years ago.) This Nordic Ware Platinum Classic Bundt is the closest thing to my party bundt.
- (2) 9″ round cake pans make a basic, simple layer cake that will require frosting.
- (3) 8″ cake pans are my fave for a standard layer cake. I use 3 Baker’s Secret 8″ round cake pans. Again, layer cakes require frosting and/or filling but make a wonderful and impressive presentation.
Cook’s Notes: 1) Be careful to watch the cake during baking and remove when it still has a moist sheen to the middle and just barely has a jiggle in the middle near the center. Don’t let it get dry and pulling away from the pan. 2) Let the cake cool at least half an hour before turning out of bundt pan and another 30 minutes before glazing it. If the cake is too warm and soft, the glaze will be absorbed into the cake (and sink it somewhat).
I so hope you enjoy my favorite chocolate cake! If you make it, please leave comments and let us all hear your thoughts. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!