Triple Chocolate Cake
This video is about Triple Chocolate Cake. An old WW recipe.
6 sp on blue plan for 1 slice. Serves 16.
5 sp on blue plan for 1 slice without mini Chocolate chips.
Ingredients:
1 box Devils cake mix
2 oz mini chocolate chips
1/2 cup applesauce
1 1/2 cups water
2 packages of sugar free fat free jello pudding mix (you can use the chocolate one or the white chocolate mix)
3 eggs
Directions:
Preheat oven to 350 degrees. Spray bundt pan and set aside.
Mix all ingredients except the mini chips into a bowl.
Stir in the mini chips
Pour batter into prepared pan. (Batter will be thick)
Bake for 30-35 minute.
Let cook, cut into 16 slices and enjoy!
Thanks for watching!
More recipes to come!
How to Make Triple Chocolate Bundt Cake for Beginners (quick overview)
Get the *printable* recipe for Triple Chocolate Bundt Cake ••• ••• Learn how to make this easy chocolate bundt cake for beginners. This recipe for triple chocolate cake is a great dessert. This chocolate bundt cake recipe uses sour cream, chocolate pudding, and chocolate cake mix. Make this for a tasty dessert.
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Triple Chocolate Fudge Bundt Cake ????
The Making of a Bundt Cake - Duncan Hines Triple Chocolate Decadent Cake Mix
Hi Guys! I have had this cake mix in my cabinet for months and finally decided to try it out. It came out more dense and shorter than a typical Duncan Hines cake mix but it was delicious. Definetly chocolatey - partly due to all that dripping goodness I added to the top of this angel. ;)
Tools needed:
Bundt cake pan
Cake mix of your choice
Flour & crisco or Spray oil like Pam
Water, eggs, oil (or whatever your cake mix calls for)
Knife to swirl my fudge packet ot my cake mix
Mini chocolate chips (or reg size ones work too)
Heavy whipping cream
Mixing bowls and measuring cups
Spoon and arm muscle to stir
I hope you enjoy this tutorial and find it a simple way to decorate your bundt cake at home. Enjoy!
Triple Chocolate Bundt Cake
Chocolate cake with an easy twist. Perfect for dessert, birthdays, family celebrations or just because you love chocolate.
RECIPE - CHOCOLATE BUNDT CAKE
On my website:
INGREDIENTS
• Devil’s food cake mix (15.25 ounces)
• 1/2 cup all-purpose flour
• Instant chocolate pudding mix (3.9 ounces)
• 1 cup milk
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• 4 eggs
• 3 cups chocolate chips, divided
• 6 Tablespoons butter
DIRECTIONS
1. Preheat oven to 350 F
2. In a large bowl, add cake mix, flour and pudding mix, then mix together
3. Gradually add milk, sour cream, oil, water and eggs, mix until incorporated
4. Mix in 2 cups chocolate chips
5. Thoroughly spray cake pan with floured baking spray
6. Pour cake batter into pan and level with a spatula
7. Bake 65-70 minutes or until a cake tester inserted into the cake comes out cleanly
8. Cool cake completely at room temperature while still in the cake pan, about 1-2 hours
9. Invert cake onto a platter
10. Melt butter in the microwave using a small bowl or 1-cup Pyrex measuring cup
11. Add 1 cup chocolate chips to melted butter and briskly stir until completely smooth, about 1 minute
12. Carefully drizzle chocolate glaze on top of the cake
13. Decorate cake with large chocolate chips, candy cane pieces, nuts or your choice of topping, if desired
MY RATING: 10/10
Triple-chocolate cake that's easy to make and delicious to devour.
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Triple Chocolate Bundt Cake
Cake
1 box butter recipe fudge cake mix or devil’s food cake mix
1 small package chocolate instant pudding
1 ¼ cups water
½ cup oil
4 large eggs, room temperature
1 teaspoon Euna Mae’s© Vanilla
2 cups semi-sweet chocolate chips or a mix of milk chocolate/semi-sweet
Combine the first 6 ingredients for the cake. Beat at medium for 2 minutes. Stir in the two cups of chocolate chips. Pour into a prepared bundt pan. Drop Bundt pan on the counter to even out the mixture before putting it in the oven. Bake at 350 degrees for 40-50 minutes. Start checking for doneness at 40 minutes. Cool completely in the pan for 10 minutes before inverting onto a pan.
Macerated Raspberries
6 oz. container fresh raspberries
A teaspoon or so of sugar
A splash of water
Combine berries, sugar, and water in a small bowl. Stir to combine. Set aside to allow to macerate. Stir occasionally.
Ganache
1 cup semi-sweet chocolate chips
½ cup heavy whipping cream
½ tsp Euna Mae’s© Vanilla
Heat heavy cream over medium heat. Don’t allow it to come to a boil. Remove from heat and pour in chips. Allow chips to sit in warm cream for a few minutes to melt; then stir to combine. Stir in a little vanilla. Allow to cool for 8-10 minutes or so to thicken. While cake is hot, drizzle ganache over cake then let cool at room temperature for about ½ an hour. Slice and serve with macerated raspberries, a dollop of whipped cream and a sprig of mint.
Homemade Sweetened Whipped Cream
1 cup cold heavy cream
1/2 tsp Euna Mae’s® Vanilla
1/4 cup powdered sugar
In the chilled bowl of your stand mixer fitted with a chilled whisk attachment (or in a chilled mixing bowl using a hand mixer), beat the cream on medium-high for 1 minute. With the mixer on low, add the powdered sugar and the vanilla then return to medium-high speed, beating until the cream thickens and soft peaks form. You may serve immediately beside a slice of pumpkin pie. You may spread it across the top of a chocolate pie. Or you may store it uncovered in the refrigerator. If the whipped cream separates in the refrigerator, you may re-beat to combine. Yes, I said re-beat. I don't know what else to call it.
*Bundt tips: let cake cool an additional 10 minutes, before removing from the pan {more than 10 minutes it will re-stick to the pan, less than 10 minutes it hasn’t unstuck}. Separate the seal around the edge carefully. Before it comes out, center Bundt pan on your serving plate.
Find out more about Euna Mae’s and Amy Hannon.