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!
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.
Table of Contents
Chocolate Bundt Cake Ingredients
- Chocolate cake mix: use your favorite kind
- 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
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.
- 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
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
- ⅔ cup liquid coffee creamer any flavor (see note)
- 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!
- 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.
Nutritional information not guaranteed to be accurate
This Easy Chocolate Bundt cake has 2 secret ingredients! They help make this the most rich and decadent chocolate cake ever.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: March 21, 2021