This triple chocolate bundt cake is beyond delicious. I made this with my kiddos over the break and we enjoyed it immensely! The cake is decadent and the ganache and chocolate curls take it over the top. This would be the most fabulous winter dessert! You could even serve this for a romantic Valentine’s dessert with a glass of champagne!
Serving Size: 12
For the Cake:
1/2 cup milk
1/2 cup sour cream
2 sticks of butter plus 2 tablespoons
1 teaspoon vanilla extract
2 1/4 cups flour
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
10 ounce bag dark chocolate chips
For the Ganache:
3 ounces dark chocolate chips
2 tablespoons butter
1/2 heavy whipping cream
Set the oven to 325 degrees.
Butter your bundt pan.
In a large bowl whisk together flour, cocoa powder, salt and baking soda.
Mix milk and sour cream in a small bowl.
In a stand mixer, cream butter and sugar together.
Add eggs and vanilla and mix until combined.
Add half of the flour mixture and mix.
Add the milk mixture and mix.
Add the rest of the flour mixture and mix batter until completely combined.
Fold chocolate chips into batter.
Pour batter into the bundt pan and smooth out so that the cake is level.
Bake for 55 minutes until a toothpick comes out clean.
Pull the cake from the oven and let it cool for five minutes.
Flip the pan over onto a wire rack and cool the cake completely.
In a double boiler, heat the chocolate chips until they are melted.
Add the butter and cream.
Stir until combined.
Drizzle the ganache over a completely cooled cake.
When you have finished glazing the cake, sprinkle the cake with chocolate curls.
Cool the cake to harden the glaze and enjoy!