Triple Chocolate Bundt Cake Recipe
Triple Chocolate Bundt Cake with cocoa, melted dark chocolate, and chocolate chips, finished with a glossy chocolate icing for a rich vegan dessert.
Servings 12 serves
Calories 389kcal
Ingredients
Cake
- 2 cups all-purpose flour 240 g
- 1¼ cups light brown sugar 255 g
- ¾ cup cocoa powder 60 g
- ½ tsp salt 3 g
- 2 tsp baking powder 8 g
- 1 tsp baking soda 4 g
- ½ cup neutral oil 120 ml
- ¾ cup oat milk or other non-dairy milk, 180 ml
- ½ cup hot coffee 120 ml
- 1 tsp vanilla extract 5 ml
- 4 oz dark chocolate melted (112 g)
- ¾ cup chocolate chips 135 g
Chocolate Icing
- 4 tbsp coconut cream 60 ml
- 1½ cups powdered sugar 180 g
- 4 tbsp cocoa powder 20 g
- Pinch salt about 0.5 g
- ½ tsp vanilla extract 3 ml
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10-inch Bundt pan (minimum 6-cup/1.5 L capacity) thoroughly with cooking spray or vegan margarine.
- Melt the dark chocolate using a heatproof bowl over simmering water or in short bursts in the microwave. Set aside.
- In a medium bowl, whisk together the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the oat milk, oil, and vanilla extract to the dry ingredients and whisk until smooth.
- Stir in the hot coffee and melted chocolate until fully combined, then gently fold in the chocolate chips.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then carefully invert onto a wire rack. If needed, briefly dip the outside of the pan in hot water to help release the cake.
- To make the icing, heat the coconut cream and vanilla until hot but not boiling. Remove from the heat and whisk in the cocoa powder until smooth, then whisk in the powdered sugar and salt until thick and glossy.
- Pour the icing over the completely cooled cake immediately before it begins to firm up. Let the icing set before slicing and serving.
Notes
- Chocolate flavor: Cocoa powder, melted dark chocolate, and chocolate chips create an intensely rich chocolate cake with plenty of depth.
- Oil: Neutral oils such as canola, sunflower, or vegetable oil produce the best flavor and texture.
- Coffee: Hot coffee blooms the cocoa and deepens the chocolate flavor. To make the cake without coffee, substitute hot water and add 1 tbsp (15 ml) white vinegar.
- Variation: Replace the neutral oil with olive oil, the coffee with red wine, and add 1 tsp ground cinnamon (2 g) for a richer flavor profile.
- Orange chocolate version: Replace the coffee with orange juice, add 2 tsp orange zest (4 g) to the batter, and stir a little orange zest or orange extract into the icing.
- Storage: Store covered at room temperature for up to 3 days. Best enjoyed the day it is made.
Nutrition
Calories: 389kcal | Carbohydrates: 70g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 276mg | Potassium: 267mg | Fiber: 6g | Sugar: 33g | Vitamin A: 34IU | Vitamin C: 0.1mg | Calcium: 118mg | Iron: 3mg