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Espresso Triple Chocolate Cake

A dark rich chocolate cake with espresso. This cake is incredibly easy to make and very rich and moist. People will think you slaved for hours.
Course Baking, Bundt, Cake
Cuisine American
Keyword Bundt Cake, chocolate, chocolate cake, espresso
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 bundt cake

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°
  2. Grease and flour a 12-cup Bundt pan or use a floured cooking spray.
  3. Finely chop the chocolate either by hand or in a food processor. There should still be lumps but not as big as chocolate chips.
  4. Combine the cake mix and pudding mix in a large mixing bowl.
  5. Add the milk, eggs, espresso, vegetable oil, and flour if you are at a high altitude.
  6. Beat with a whisk or spoon for 2 minutes to thoroughly combine.
  7. Stir in the chopped chocolate.
  8. Pour the batter into the prepared pan.
  9. Drop the pan from about 2 inches onto the counter to break up large air pockets.
  10. 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.
  11. Let the cake cool for 15 minutes before unmolding and cooling completely.
  12. Sift some powdered sugar over the top just before serving if desired.

Recipe Notes

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.