Triple Chocolate Bundt Cake

Directions

Cake:

• 1

  Preheat the oven to 325 degrees and heavily grease a 12-cup bundt pan with butter or cooking spray and set aside. 

  Back to Ingredients

• 2

  In a mixing bowl combine the 1 3/4 cup of flour, cocoa powder, baking powder and salt, whisking together to combine. 

  Back to Ingredients

• 3

  In a stand mixer or handheld mixer whisk together the eggs and sugar for 3 minutes. It should double in size and look fluffy. Gently pour in the melted butter and vanilla extract. Pour in the chocolate milk and combine. 

  Back to Ingredients

• 4

  Lightly dust the milk chocolate chips with the extra tablespoon of flour and then fold into the cake batter. Pour the batter into the greased bundt pan and smooth out evenly.

  Back to Ingredients

• 5

  Bake the cake for 55-60 minutes or until a toothpick comes out clean. 

  Back to Ingredients

• 6

  Allow the cake to cool for 10-15 minutes before inverting the bundt pan on a plate and releasing the cake from the pan. Place the cake on a cooling rack and allow it to cool completely. 

  Back to Ingredients

• 7

  When the cake is cool you can choose to top it with a dusting of powdered sugar or make simple chocolate glaze. 

  Back to Ingredients

• 8

  Keep the cake covered and refrigerate for up to 4 days. 

  Back to Ingredients

Glaze:

• 1

  Heat a 1/2 pint of heavy whipping cream to warm (a slight simmer).

  Back to Ingredients

• 2

  Place 1 1/2 cups of milk chocolate chips into the warm cream.

  Back to Ingredients

• 3

  Let it sit for a few minutes and then stir until it forms a smooth, thin glaze.

  Back to Ingredients

• 4

  Pour over the cooled cake.

  Back to Ingredients