Espresso Triple Chocolate Cake is one of those cakes that tastes like a million bucks, yet it takes almost no effort to make. It is intensely chocolatey and deliciously moist. This cake is based on my family’s recipe for triple chocolate cake, which is legendary for my family. The cake is so well known that my brother, who has perfected it to a science, gets frustrated that that is all he is known for and wants to make something different. But everyone wants him to make this cake. It gets requested anytime there is a party, any time of the year. People will make room for it. Even if they are already planning a dessert, there is always room for that cake.
The secret to this recipe is that it uses cake mix and pudding mix and doesn’t even use a mixer. It’s one of those throw-together quick recipes. And yet it absolutely wows anyone who tastes it. It tastes like you slaved away for hours. I posted the original recipe here on my blog a few years back. But I decided to play around with it a bit and add a couple of shots of espresso to enhance the dark chocolate flavor even more. This cake was a huge hit when I brought it to a meeting, and I think this version will now become my take on this fantastic cake.
This espresso triple chocolate cake can even be dairy free if you want to substitute almond or coconut milk for the dairy. However, it will not be quite as rich. If you are in a pinch, you don’t have to chop the chocolate, too. Though I find the texture is better if you chop it. My brother just dumps in the chocolate chips, and then you have these melty chucks of chocolate goodness in every bite. The choice is up to you. Either way, this cake is phenomenal heated up with a scoop of ice cream. I use an espresso maker daily, and I can easily make espresso shots at home. If you don’t have one, you can easily go to any coffee house and get some to make this cake. Bundt pans can be found almost anywhere. I used this one from Amazon if you want a different pattern than the regular Bundt pan.
Ok, that is all for this week. I hope you are all safe and healthy. Please think of others in your choices. Together we can get through these times easier than on our own. This Espresso Triple Chocolate Cake is one special secret weapon I think many people can have in their baking arsenal. Until next time!
- 12 oz dark chocolate or 2 cups semi-sweet chocolate chips.
- 1 package chocolate cake mix Duncan Hines dark chocolate is great
- 1 small package of chocolate instant pudding mix
- 2 cups minus 2 tablespoons milk of your choice
- 3 eggs
- 2 shots of espresso room temperature
- 1/3 cup vegetable oil
- 2 tablespoons all-purpose flour if in high altitude
- ¼ cup powdered sugar optional for finishing
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Preheat the oven to 350°
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Grease and flour a 12-cup Bundt pan or use a floured cooking spray.
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Finely chop the chocolate either by hand or in a food processor. There should still be lumps but not as big as chocolate chips.
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Combine the cake mix and pudding mix in a large mixing bowl.
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Add the milk, eggs, espresso, vegetable oil, and flour if you are at a high altitude.
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Beat with a whisk or spoon for 2 minutes to thoroughly combine.
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Stir in the chopped chocolate.
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Pour the batter into the prepared pan.
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Drop the pan from about 2 inches onto the counter to break up large air pockets.
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Place the pan into the oven and bake for 55-65 minutes or until the cake springs back firmly when pressed. A cake tester will not work, as there are chunks of chocolate in the cake.
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Let the cake cool for 15 minutes before unmolding and cooling completely.
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Sift some powdered sugar over the top just before serving if desired.
You can use a dairy alternative in this cake, such as almond or coconut milk. But it will not be quite as rich.
If you don’t have an espresso maker, any coffee shop will gladly make you a couple shots.
