Triple Chocolate Bundt Cake

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My inspiration for my Triple Chocolate Bundt Cake recipe came from Kentucky Fried Chicken. Yes, let that sink in a bit as I explain. KFC used to sell a chocolate bundt cake at their stores and my parents would buy one every time we brought food home from there. To put it in perspective for you, the nearest KFC was 45 minutes away from our home so we didn’t indulge in their fried chicken (and chocolate cake) often, but I remember EVERYTHING about the way that cake tasted…even to this day! Nowadays, I don’t make a habit of eating fried foods, but there still are some times when that craving for KFC chicken hits and I make the trip to get some. To my dismay however, at some point, KFC stopped offering this cake for purchase in our area…AND THAT IS JUST UNACCEPTABLE! Therefore, it was imperative that I recreate this cake!!

So…I embarked on a chocolate bundt cake journey until I baked one up to the taste I remembered as a kid and now I’d like to share my recipe with all of you, so you can join me in the enjoyment of this deliciousness!

The greatest thing about this cake (aside from it tasting amazing) is that there are no fancy ingredients involved here; nor are there any grueling steps. It’s basically a doctored up box cake and is super simple to whip up and get in the oven!

Before we get started, let’s talk about the ingredients. In order for this cake to taste the way I intended it to, the brand and type of cake matters (trust me…I’ve tried several). You’re going to need to use a box of Duncan Hines Dark Chocolate Fudge cake mix. For the rest of the ingredients, you can use whatever brand you prefer. You will need a small package of instant chocolate pudding, sour cream, water, vegetable oil, eggs, vanilla extract and semi-sweet chocolate chips.

The glaze is essentially a vanilla royal icing made out of confectioners’ sugar, milk and vanilla extract.

To make the cake, preheat the oven to 350°F. Prepare a Bundt pan by greasing with butter and then dusting with flour. Set aside.

Next, empty the chocolate chips into the well of a sifter. Pour ½ cup of the dry cake mix over the top of the chips and sift it out into a medium bowl. Make sure all the chips are lightly coated with the cake mix. This will help to keep your chocolate chips suspended in your cake during the baking process.

In the same bowl used to catch the sifted cake mix, combine the remainder of the cake mix, pudding, sour cream, water, oil, eggs and vanilla. Mix using a wire whisk until fully combined. Gently fold in the coated chocolate chips until completely incorporated throughout. The batter will be thick.

Pour batter into the prepared Bundt pan and bake for 45- 50 minutes or until a cake tester inserted into the cake comes out clean.

Cool in pan for an hour before turning out onto a plate or cake pedestal. (Note: do not let this cool overnight in the pan, as it may be hard to release.) Cool completely.

Once the cake has cooled, prepare the glaze by whisking together confectioners’ sugar, milk and vanilla until smooth. Empty the icing into a plastic bag and snip off a small portion of the corner. Pipe the glaze back and forth over the top of the cake.

This Triple Chocolate Bundt Cake bakes up to be a very moist, dense chocolate fudge cake. I prefer to keep it refrigerated to maximize the the texture of the cake itself and harden the chocolate chips inside to add that little bit of crunch. If you prefer to keep it at room temperature out on your table or counter, make sure to keep it covered to prevent it from drying out.