Easy Triple Chocolate Bundt Cake

No ratings yet
JUMP TO RECIPE

This Triple Chocolate Bundt Cake is rich, decadent, and so easy to make. You only need a handful of ingredients for this chocolate cake, and two of them might surprise you! The cake is ultra-moist with the best chocolate glaze – basically the best chocolate bundt!

Pin it now to save for later

Pin Recipe
Overhead view of easy chocolate bundt cake covered in chocolate ganache

There is so much to tell you about this chocolate bundt cake it’s hard to know where to start! So, I’ll start here: This cake is revolutionary. I made a triple chocolate bundt cake that’s so chocolatey you can’t resist it. It’s rich, decadent, and so moist – a chocolate cake dream.

And the crazy thing? It doesn’t have any butter or oil. Instead, I made this cake with avocado. Just like I made these bars, this bread, and these truffles. No oil. Less or no butter. The avocado works as a fantastic substitute. And because avocados are full of healthy fats, the fat in the cake is healthier.

Now, I’m not saying this chocolate bundt cake recipe is healthy. No, it’s not. It’s healthIER. Some of the fat is replaced with good fat. I like to think it helps cancel out all the other fat.

The Best Chocolate Bundt Cake

That’s not all. There’s more! Not only is the cake made healthier with avocado, but it’s also made with these other “secret” ingredients:

  • This is a cake mix bundt cake – it’s the best shortcut, but you’d never guess. The cake tastes like it was made entirely from scratch.
  • The rich chocolate glaze is made with coffee creamer. This is one of my favorite tricks for making an amazing glaze! Using a creamer means you can customize the flavor of your chocolate glaze.

There’s also plenty of chocolate chips in this cake. You know, because there’s always room for more chocolate.

Overhead view of all the ingredients needed to make this easy chocolate bundt cake

Chocolate Bundt Cake Ingredients

  • Chocolate cake mix: use your favorite kind
  • Eggs
  • Avocado – about 1 medium is all you need
  • Nonfat milk – can substitute any fat of milk or any nondairy milk
  • Chocolate Chips: I love using semi-sweet chocolate chips
Overhead view of six photos showing the process steps to make easy chocolate bundt cake

How to Make Chocolate Bundt Cake From Cake Mix

1. Prepare the pan: This is a chocolate ring cake, so you will need a 12-cup bundt cake. Coat with baking spray (the kind with flour in it), or you can grease the pan with butter and coat it in flour.

2. Mix: Place the peeled and pitted avocado in a mixing bowl. Use a hand mixer to break it down, and then add the cake mix, eggs, and milk. Beat the ingredients at medium speed until the batter is mostly smooth. Stir in the chocolate chips.

3. Pour and Bake: Pour the batter into the prepared pan and bake the cake for 30 to 40 minutes or until a toothpick comes out clean.

4. Cool: Cool the cake in the pan before turning it out onto a platter.

Chocolate Glaze for Bundt Cake

Regular ganache uses heavy cream and chocolate. Did you know you can also use coffee creamer to make ganache? Yes, you can. And the beauty is, the ganache will take on the flavor of the creamer.

  • Like mint? Use mint creamer.
  • Like coconut? Use almond joy creamer.
  • Like vanilla? Use vanilla creamer.

The possibilities are endless. I used International Delight Heath Coffee Creamer because I love toffee. So, this ganache tastes like toffee. I *may* have eaten lots of it with just a spoon.

To make the ganache, you will need:

  • Chocolate Chips: Semi-sweet chocolate chips
  • Liquid coffee creamer – pick a flavor! There are a lot of choices.

Ganache is easy to make – place the chocolate chips and creamer in a microwave-safe bowl. Eat them for one minute and then whisk until the chocolate melts and you have smooth chocolate.

Let it cool and, once it’s thickened, drizzle it over the cooled cake.

One slice of easy chocolate bundt cake on a white plate

Recipe Tips

  • Not excited about avocados in the cake? I really encourage you to try it – avocados have a very mild flavor, so you can’t taste them, but they give the cake richness and a ton of moisture. If you’re still not sold, you can substitute ½ cup of vegetable oil in its place.
  • If you want to skip the creamer in the ganache, you can use the same amount of heavy cream.
  • It will take a while for the ganache to thicken, so I usually make it after I take the cake out of the oven. By the time the cake is cooled, the ganache will be the perfect consistency for drizzling.

This cake is so rich and decadent no one will ever guess it was made with avocado or cake mix – all they’ll know is that it’s the best chocolate bundt they’ve ever had. Enjoy!

Other Chocolate Cake Recipes You’ll Love

Easy Triple Chocolate Bundt Cake

Easy Triple Chocolate Bundt Cake – this cake is easy and has triple the chocolate flavor, plus a secret ingredient!
No ratings yet
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 12 servings
Serving Size 1 serving

Ingredients

For the cake:

  • 1 15.25 ounce box chocolate cake mix
  • 3 large eggs
  • ½ cup avocado (about 1 avocado, see note)
  • 1 ¼ cups nonfat milk
  • 1 cup (180g) semi-sweet chocolate chips

For the ganache:

  • 1 cup (180g) semi-sweet chocolate chips
  • cup liquid coffee creamer any flavor (see note)

Instructions

  • Preheat oven to 350 °F. Spray a 12-cup bundt pan with cooking spray that has flour in it, or grease and flour the pan.
  • Add avocado to a large bowl. Beat it with a hand mixer on medium speed until the large chunks are broken up. Add cake mix, eggs, and milk and beat at medium speed until smooth (some lumps remain), about 2 minutes. Stir in chocolate chips.
  • Pour into prepared pan. Bake about 30-40 minutes, until a toothpick comes out clean around the edge, slightly crumby in the center. Time will vary depending on your bundt pan. Cool cake completely before removing from pan.
  • To make the ganache, add creamer and chocolate chips to a microwaveable measuring cup or small bowl. Heat for about 1 minute. Whisk until all the chocolate is dissolved and the mixture is smooth. Let cool to thicken. Mine took about 2 hours to get to pouring but not runny consistency, the first hour was spent in the refrigerator, the second on the counter.
  • When ready to frost, turn cake out onto serving plate. Carefully drizzle ganache over cake. Place in refrigerator to set the ganache. Slice and serve!

Recipe Video

Recipe Notes

  • Don’t want to use avocado? No problem, substitute ½ cup vegetable oil in it’s place.
  • Coffee creamer comes in so many flavors – choose your favorite! You can substitute heavy whipping cream if you prefer.

Nutrition Information

Serving: 1serving | Calories: 219kcal | Carbohydrates: 19g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 33mg | Potassium: 258mg | Fiber: 3g | Sugar: 13g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword cake
Overhead view of easy chocolate bundt cake covered in chocolate ganache and recipe title on top of image

This Easy Chocolate Bundt cake has 2 secret ingredients! They help make this the most rich and decadent chocolate cake ever.

Join for FREE to start saving your favorite recipes
Create an account easily save your favorite content, so you never forget a recipe again.
sample postsample postsample post

This post may contain affiliate links. For more information, read my disclosure policy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




101 CommentsLeave a comment or review

  1. I tried your lemon butter pound cake and it was truly amazing. Thanks. I want to try the triple chocolate bundt cake but I don’t want to add avocado what can I use in its place?

  2. I have tried two of your cake recipes…lemon butter and triple chocolate with avocado. They were both HITS with the family. I used Lily’s stevia chocolate chips to make it a little bit healthier😋thank you for sharing!

  3. What an incredible chocolatey cake! I made it yesterday and was a little concerned that the batter seemed lighter than I expected. Also, lately, I’ve been replacing hot coffee for water in chocolate recipes but since there is no water in this…and I didn’t want to substitute coffee for milk, I didn’t add it. The cake looked beautiful when I took it out of the pan. I made the ganache…just chocolate this time but next time I’m trying peppermint flavored creamer, frosted the cake (o.k, I drizzled it over the cake between my tasting it) and it looked beautiful!

    I brought it to a super bowl party and knew it was a hit when my daughter said it was too chocolatey for her! Everyone else absolutely loved it. I’m definitely going to keep this recipe for future use. It is easy to make and the compliments never stopped. Knowing my daughter, if she thinks something is too chocolate, I know it will be a hit for any chocoholic!!!

  4. This chocolate cake looks very sweet and delicious. You made it, Dorothy !
    Thank for share this awesome post.

  5. I love everything relating to chocolate, I love chocolate like crazy and your post make me heart feel like broken. This is so awesome. 

  6. The cake was amazing but the frosting was a flop for me. It never seemed to thicken and I used the same creamer as in the recipe. I ended up tossing it. 🙁

    1. I’m sorry Veronica! Was it totally liquidy? Did you chill it at all? I know it can take a while to firm up sometimes, and it’s not totally hard or frosting-like, more like a glaze. Let me know any details and we can troubleshoot.

  7. Well I am feeling really left out right now! I must be the only person left on the planet that does not own an iphone, or ipad. I should probably console myself with some of your delicious cake. At least I can listen to my ipod while I bake. 😉 It looks crazy delicious Dorothy, and yes, I did guess avocado!

    1. You totally need one! It changed our lives…namely because my daughter stole it and uses it all the time. 🙂