triple chocolate bundt cake & a birthday banner

Last week I baked a birthday cake for a co-worker who is a lover of all things chocolate.  I couldn't resist making a triple chocolate bundt cake, and I have to say it turned out rather delicious.  The chocolate chips inside and the ganache poured over the top were an inspired idea that gave the moist cake surprise hit of extra flavor.  To decorate, I designed and cut a 'Happy Birthday' cake banner out of velum paper and tied on a little baking twine for fun.  I even added a few roses from our garden for the photos.  See below for my adapted recipe, and if you're going to try it out for yourself, make sure to use high quality chocolate- it really made all the difference.

 {images © birthday girl 2011}

Triple Chocolate Bundt Cake
adapted from Food and Wine

cooking spray
1 bag semisweet chocolate chips {I used Ghiardelli}
3/4 cup canola oil
1 cup sugar
1 large egg
2 cups all-purpose flour
1/2 cup cocoa powder
1 tablespoon baking soda
3/4 teaspoon salt
1 cup strong-brewed coffee
1 cup buttermilk

1. Preheat the oven to 350°. Spray a 12-cup Bundt pan with cooking spray. In a small saucepan, melt 2 ounces of the chocolate chips over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.

2. In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.  If desired, add about 1/2 remaining bag of chocolate chips to batter just before pouring into pan.

3. Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.

4. While cake cools, bring remaining chocolate chips to a boil.  Once chocolate begins to melt, whisk in 1 tbsp of vegetable oil if needed for pourable consistency. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.

5. Pour the ganache over the cooled cake. Let the cake stand until the glaze is set, at least 30 minutes, before serving.


  1. How did you prepare the pan before baking? My chocolate bundts never come out so pretty!

  2. oh my goodness, decadent. and beautiful.

  3. Looks incredibly scrummy....and beyond adorable!!

    What a doll you are! :)

    Happy to have found your blog!

    xo Jenny

  4. Wow, it sure must be great being your treat them to such fabulous birthday goodies! A bundt cake made even cuter with bunting!

  5. As the lucky co-worker this cake was made for, I can attest to how delicious it was! And the banner was "icing" on the icing of the cake. Love these photos of it, Becca. Thanks again for indulging my chocolate whim, especially with such style! :))

  6. WoW! so lovely.. looks so delicious.=)

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  7. The bundt looks absolutely incredible. I liked how your worked the banner prop too!

  8. Thought I'd share with you that I copied your lovely cake idea and it was so pretty and yummy!! :) Thanks for sharing this idea.

  9. I thought I followed the recipe exactly and only half the cake came out of the pan when I turned it over...perhaps it needed to cool longer than 10 minutes?

  10. @ big life little blog: my pan was a nonstick bundt pan so that may have made a difference. never hurts to cool longer though! sorry to hear yours didn't work out :(