
Triple Chocolate Bundt Cake
By Ethan Parker
This chocolate bundt cake is a decadent treat that combines three different forms of chocolate for a rich flavor experience. With a soft, airy, and moist texture, it's perfect for dessert or tea time. The cake features a chocolate batter enriched with dark chocolate chips and topped with a warm chocolate sauce, making it an indulgent choice for special occasions or whenever you're craving something sweet.
Ingredients
- •180 g unsalted butter (at room temperature, + more for buttering the pan)
- •50 g vegetable oil
- •2 tsp salt
- •380 g granulated sugar
- •70 g cocoa powder (ideally 100% cacao)
- •4 none eggs
- •2 tsp vanilla extract (or vanilla essence)
- •240 ml milk (any kind)
- •350 g all-purpose flour (+ more for flouring the moulds)
- •2 tsp baking powder
- •200 g dark chocolate chips (or dark chocolate, chopped; if not using, add 20g cacao powder to the batter)
- •140 g dulce de leche
- •120 g dark chocolate
- •4 tbsp warm milk (any kind)
Instructions
- 1
Beat the butter, sugar, salt, oil, and cocoa powder until the mixture is lighter in color and creamy.
- 2
Add the eggs and beat again until fully incorporated and creamy.
- 3
Add the milk and vanilla, and beat to mix, noting that the mix may curdle.
- 4
Add the flour and baking powder and mix until just combined.
- 5
Incorporate the chocolate chips using a spatula.
- 6
Grease the bundt pan with room-temperature butter.
- 7
Sprinkle flour in the pan and rotate it to cover evenly, then tap out excess flour.
- 8
Pour the batter into the prepared pan and bake in a preheated oven at 180°C / 350°F for 40 minutes to 1 hour.
- 9
Check for doneness by inserting a skewer or a knife; it should come out clean.
- 10
Remove the cake from the pan while still hot.
- 11
For the chocolate sauce, combine dulce de leche and dark chocolate in a bowl and microwave in 20-second intervals, mixing until fully melted.
- 12
Add warm milk to the chocolate mixture and whisk until combined.
- 13
Pour the sauce over the cake while still warm.











