Triple Chocolate Devils Food Bundt Cake Recipes

TRIPLE CHOCOLATE DEVILS FOOD BUNDT CAKE

Steps:

• Preheat oven to 350*F.
• Prepare cake mix according to pakage directions, adding the pudding mix with the water, oil, and eggs.
• Stir 1c. of the chocolate chips into the batter.
• In separate bowl, cut butter into white sugar, add 2 tablespoons chocolate chips.
• Sprinkle 1/2 of the butter, sugar and chocolate chip mix in the bottom of the bundt pan.
• Pour cake batter into bundt pan.
• Sprinkle the other half of the sugar and butter mix on top of the cake.
• Bake at 350*F for 1 hour.
• Glaze with your favorite chocolate frosting. (Melt in the microwave to thin frosting slightly, drizzle over cake and sprinkle with more chocolate chips.).
• Enjoy!

MOIST DEVILS FOOD CAKE

Steps:

• Mix Sugar, Flour, Coco together.
• Mix Eggs, Oil and Water together. Add to Dry Ingredients.
• Mix soda, buttermilk and vanilla together and add to mixture.
• Pour into a a 9X13 pan. I always grease and flour, but not really sure if this step is even necessary, you would never want to take this cake out of the pan. I can't imagine it ever sticking.
• 350 oven for 60 minutes.
• * I never have buttermilk in the house, so I use Recipe #124413. I also use Kittencal's #89207.

TRIPLE-CHOCOLATE RASPBERRY BUNDT CAKE

Steps:

• Preheat oven to 350 degrees; grease and flour 12-cup Bundt pan.
• On low speed, beat first 4 ingredients 30 seconds.
• On medium speed, beat 2 minutes.
• Pour batter into pan.
• Bake 45 minutes or until toothpick inserted into center comes out clean.
• Cool on rack 10 minutes.
• Remove from pan.
• While cake is hot, poke about 20 holes into top with toothpick.
• Spread jam over cake, allowing it to drip into holes.
• Cool completely on rack.
• In glass measuring cup, microwave vanilla frosting on high in 20-second intervals until just melted.
• Slowly pour melted frosting over cake, spreading with a small spatula.
• Set aside until frosting is cooled.
• In small microwave-safe bowl, microwave chocolate chips, half-and-half and corn syrup on high in 15-second intervals, stirring, until melted.
• Stir until smooth; cool slightly.
• Drizzle over cake.
• If desired, garnish with berries.

DEVIL'S BUNDT CAKE

Steps:

• Cake:Preheat oven to 325 degrees. Spray a 12-cup nonstick bundt pan with cooking spray. In a medium bowl, whisk boiling water into cocoa powder until smooth; whisk in sour cream. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until incorporated. Then beat in vanilla. Add flour mixture in three additions, alternating with 2 additions of cocoa mixture and beat until combined. Stir in chocolate chips.
• Scrape batter into prepared pan and bake until tops springs back when lightly touched, 1 hour to 1 hour 15 minutes. Transfer to a wire rack set over a parchment paper lined baking sheet. Let cool 15 minutes, then turn our onto rack and let cool completely.
• Glaze:Bring cream to a boil in a medium pot. Add chocolate and let stand 5 minutes. Add salt and stir until smooth. Let stand 10 minutes, then pour over cake allowing the glaze to drip down sides and cover cake. Let set 3 hours at room temperature or 1 hour in refrigerator.

CLARE'S WORLD'S VERY BEST TRIPLE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a very large bowl stir together cake mix and pudding mix.
• Mix in sour cream, melted butter, eggs and almond extract, beat until well blended.
• Continue to beat for 4 minutes on medium speed, then blend in chocolate chips.
• Prepare a large bundt pan by greasing all the sides and then dusting with flour.
• Pour cake mixture into the pan and bake for 55 to 60 minutes or whenever a cake tester comes out clean.
• Baking times can vary with this recipe for some reason, so do keep an eye on it!

DEVIL'S FOOD BROWNIE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
• Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.
• Pour ganache over the cooled cake.

TRIPLE CHOCOLATE BUNDT CAKE

Steps:

• Heat oven to 325°F. Spray 12-cup fluted tube cake pan with cooking spray with flour.
• Reserve 1 tablespoon flour in small bowl. In medium bowl, mix remaining flour, cocoa, baking soda, baking powder and salt; set aside. In large bowl, beat softened butter and sugar with electric mixer on high speed until light and fluffy. Beat in eggs, one at a time, scraping bowl occasionally. Beat in vanilla. Add flour mixture to sugar mixture alternately with buttermilk on low speed, beating after each addition, until smooth. Add 1 cup semisweet chocolate chips to reserved flour; stir to coat chips in flour. Stir chips and flour into batter. Pour into pan.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In small microwavable bowl, microwave 1 cup semisweet chocolate chips and the cream uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon over cooled cake. In another small bowl, microwave 1/2 cup white chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to drizzle melted white chips over chocolate glaze on cake. Let stand 30 minutes before cutting. Store covered at room temperature.