This triple chocolate fudge bundt cake will not disappoint and it is the most perfect and chocolatey way to celebrate any occasions you plan to have this year.

The recipe is easily made in a stand mixer, you can, of course, use a whisk or hand mixer since we aren’t creaming butter, it’s just about combining ingredients. The most important thing to keep in mind about the recipe is the quality of the ingredients you’re using.

You may also use white chocolate ganache with the dark chocolate chips or vice versa. Just be careful using a milk chocolate variety against a much stronger flavor as the milk chocolate flavor tends to get lost in the mix.

Ingredients;

• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 1/4 cups butter, softened
• 2 cups cane sugar
• 4 eggs
• 1 tablespoon vanilla
• 1 cup buttermilk
• 1 cup semisweet or dark chocolate chips

Glazes

• 1 cup semisweet or dark chocolate chips
• 1/2 cup heavy whipping cream
• 1/2 cup white vanilla baking chips

Instructions;

1. Heat oven to 325°F. Spray 12-cup fluted tube cake pan with cooking spray with flour
2. Reserve 1 tablespoon flour in small bowl. In a medium bowl, mix remaining flour, cocoa, baking soda, baking powder, and salt; set aside.
3. In a 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.
4. Add flour mixture to sugar mixture alternately with buttermilk on low speed, beating after each addition, until smooth.
5. Add 1 cup semisweet chocolate chips to reserved flour; stir to coat chips in flour. Stir chips and flour into the batter. Pour into pan.
6. Bake 55 to 60 minutes or until the toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour
7. 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.
8. 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.
9. Spoon into the resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to drizzle melted white chips over chocolate glaze on the cake.
10. Let stand 30 minutes before cutting. Store covered at room temperature.