It should come to no surprise that I’m sharing another chocolate recipe with you. I have always been a chocolate lover. I think I inherited this trait from my mother, and I’ve already passed it onto my children.
If you like chocolate like we do, then this triple chocolate bundt cake recipe is for you. It’s perfect for Sunday lunch or an evening spent with friends. Actually, since it has chocolate in it, my opinion is that it is perfect for any time!
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This is a chocolate recipe that gets its wonderful chocolate flavor from several different chocolate sources. The other difference in this cake? Your chocolate sources are from various chocolate mixes which truly makes it the simplest triple chocolate bundt cake you’ll ever make.
It is a quick and easy dessert to whip up, because you probably have all these ingredients already in your pantry. It uses a chocolate cake mix, a chocolate pudding mix and some cocoa, before adding in some chocolate chips for good measure!
While this cake is best served warm, you can easily freeze this cake (or a portion of it) to enjoy later. Since it does make a large cake, I think it’s nice to save the leftovers for another occasion sometimes.
I first discovered this recipe in my 1999 Quick Cooking Cookbook (compliments of Taste of Home and the (former) AAL). This recipe is a creation of Jeanine Gould-Kostka. I don’t know Jeanine, but if I ever meet her, I will give her a big thank you for sharing this simple recipe!
Oh, and don’t have a bundt pan? I didn’t want to own and store such a bulky pan just for a couple recipes. That changed when, years ago, I found this amazing pan that can be a bundt cake pan and a springform cheesecake pan! 2 pans in 1 for some amazing desserts and easy storage? Yes, please.
1 package chocolate cake mix
1 package (3.9 ounces) instant chocolate pudding mix
3 tablespoons baking cocoa
1 3/4 cups milk
2 cups (12 ounces) semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan.
In a mixing bowl, combine cake and pudding mixes, cocoa, milk and eggs. Stir until moistened. Stir in chocolate chips.
Pour into your greased and floured bundt pan. Bake at 350 degrees for 45 to 60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes. Remove cake from bundt pan to a wire baking rack to finish cooling. Dust with powdered sugar, if so desired, before serving.
This cake makes 12 to 15 slices, depending on how many chocolate lovers are eating the cake.
Make sure you grease and flour your bundt pan completely, so the cake doesn’t get stuck when you flip your pan over. It happens, and you learn your lesson, so please take my advice when I say this because I’m speaking from experience!
I start checking my cake in 5 minute increments at 45 minutes in. The shorter you bake your cake, the more moist it will stay. You definitely don’t want to over bake this cake!