Three is always better than one. With Triple Chocolate Bundt™, you will definitely find three times the amazing chocolate flavor! A beautiful decadent chocolate cake is topped with both a rich chocolate glaze and a creamy buttermilk glaze for double the deliciousness. Triple Chocolate Bundt will cause you to want triple the amount of cake (and we are here for it!) and have you seeing double (double the glaze, that is)! Just this one time, we are officially tripling down with one great cake!


  • For the cake:
  • vegetable shortening, to taste
  • 2 cups all-purpose flour, plus more, to taste, for dusting the cake pan
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon table salt
  • 1 1/2 cups butter, room temperature
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 1/4 cups buttermilk
  • 2 teaspoons instant espresso
  • 2 teaspoons vanilla extract
  • 1 cup bittersweet chocolate morsels, 60% cacao
  • For the chocolate glaze:
  • 3/4 cup semisweet chocolate morsels
  • 3 tablespoons butter
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon vanilla extract
  • For the buttermilk glaze:
  • 1 cup confectioners’ sugar
  • 1 tablespoon buttermilk, plus more, to taste
  • 1/4 teaspoon vanilla extract


Step 1 –Preheat the oven to 325 degrees F.

Step 2 –Using the shortening, grease a 12-inch fluted tube pan, then use the extra flour to lightly dust the greased pan.

Step 3 –In a large bowl, add the remaining 2 cups of the flour, the unsweetened cocoa, the baking powder, and the table salt and whisk to combine.

Step 4 –In a separate large bowl with an electric mixer on medium-high speed, add 1 1/2 cups of the butter and beat until smooth.

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Step 5 –Gradually add the granulated sugar to the butter and beat until light and fluffy.

Step 6 –One at a time, add the eggs to the butter-sugar mixture and beat after each addition just until the yolk disappears.

Step 7 –In a separate medium bowl, add the 1 1/4 cups of the buttermilk, the instant espresso, and 2 teaspoons of the vanilla extract and beat to combine.

Step 8 –With the mixer on low speed, beginning and ending with the flour mixture, add the flour mixture to the egg mixture, alternately adding the buttermilk mixture and beating to combine after each addition.

Step 9 –Add the bittersweet chocolate morsels to the batter mixture and fold to combine.

Step 10 –Evenly pour the batter mixture into the prepared fluted pan and sharply tap the pan on the counter to remove any air bubbles.

Step 11 –Bake until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes-1 hour 25 minutes.

Step 12 –Transfer the baked cake from the oven to a wire rack and let it cool in the pan, about 20 minutes.

Step 13 –Remove the cake from the pan and let the cake cool completely on the wire rack.

Step 14 –In a medium glass microwave-safe bowl, add the semisweet chocolate morsels, the remaining butter, and the corn syrup and microwave on 50% power until the morsels begin to melt, about 1 minute-1 minute 30 seconds. Make sure to stir the chocolate mixture until smooth after about 1 minute of cooking time.

Step 15 –Add 1/2 teaspoon of the vanilla extract to the chocolate glaze and stir to combine. Set it aside.

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Step 16 –In a small bowl, add the confectioners’ sugar, 1 tablespoon of the buttermilk, and the remaining vanilla extract and whisk until smooth. Add the extra buttermilk if needed to thin out the mixture so that it is able to be drizzled.

Step 17 –Drizzle the chocolate glaze and the buttermilk glaze over the cooled cake.

Step 18 –With a serrated knife, cut the cake into serving-sized pieces and serve.