Triple Chocolate Cake Recipe – Our favorite sour cream and olive oil chocolate Bundt cake is dotted with chocolate chips and coated with a thick chocolate glaze for a dense, moist, decadent dessert that no one can resist!

Triple chocolate Bundt cake with thick chocolate glaze.

Why We Love This Bundt Cake Recipe

If you haven’t noticed, we are bananas for Bundts! From savory Taco Mac and Cheese and Stuffing in a Bundt Pan recipes, to sweet Fresh Strawberry and Pineapple Upside Down cakes, if it can be baked in a Bundt pan we are game to try.

This Triple Chocolate Olive Oil Bundt Cake has it all… So much so it’s hard to give it a proper title! It’s a chocolate Bundt cake. But not just any chocolate Bundt cake, a triple chocolate cake, with cocoa powder and chocolate chips in the cake and crackly chocolate glaze on top. It’s a chocolate olive oil cake, substituting olive oil for vegetable oil to give the chocolate flavor rich earthy undertones. It’s a sour cream chocolate cake swapping sour cream for milk, to balance the chocolate with a little bit of tang.

Triple chocolate Bundt cake with thick chocolate glaze.

All of these flavors together make it an absolute showstopper anytime you’ve got chocolate lovers around. And don’t let that olive oil, sour cream, or hot coffee in this cake throw you off. It’s still very simple to make!

Serve the slices as-is, or with vanilla ice cream, fresh whipped cream, berry sauce, and more. It freezes well, it travels well – seriously, it’s a winner.

Triple chocolate Bundt cake with thick chocolate glaze. Segments of the cake have been removed to show the inside crumb of the cake.

Ingredients You Need

For the Chocolate Olive Oil Cake –

For the Chocolate Glaze –

Slice of chocolate glazed cake on a white plate, with serving of vanilla ice cream and fork on the plate.

How to Make a Triple Chocolate Olive Oil Bundt Cake

Preheat the oven to 350°F. Set out a 12-cup standard Bundt pan. Grease the sides in every nook and cranny. Then flour the pan, dumping out the excess flour. Set aside.

Set out a large mixing bowl. Combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt.

Whisk well to break apart any clumps of baking soda or baking powder.

Add the sour cream, olive oil, eggs, and vanilla to the dry mixture.

Adding eggs and sour cream to the white mixing bowl.

Whisk into a thick batter.

Then slowly pour the hot coffee into the batter, whisking vigorously to smooth out the batter.

Adding olive oil to the cake batter.

Stir in the chocolate chips. Then pour the cake batter into the prepared Bundt pan.

Adding chocolate chunks from a metal measuring scoop to the glass mixing bowl with batter.

Bake for 55 to 60 minutes, until a toothpick inserted deep into the cake comes out clean. Allow the cake to cool for at least 15 minutes, then flip it out of the pan onto a wire rack. Cool the cake for another 15 minutes or more before preparing the glaze.

Get the Complete (Printable) Triple Chocolate Bundt Cake Recipe + Video Below. Enjoy!

For the glaze: Combine the butter and water in a microwave-safe bowl. Microwave for 30-60 seconds to melt the butter. Then whisk in the cocoa powder and vanilla extract. Finally whisk in the powdered sugar, until very smooth.

Pour the glaze over the top of the Bundt cake in a circular motion.

Triple chocolate Bundt cake with thick chocolate glaze.

If needed, quickly use a spatula to move the glaze over all the edges for a good cake coating. Allow the cake to cool and the glaze to set for another 20 to 30 minutes. Then cut and serve.

Triple chocolate Bundt cake with thick chocolate glaze. Segments of the cake have been removed to show the inside crumb of the cake.

Recipe Variations

  • Flour – use your preferred gluten-free flour alternative
  • Oil – substitute olive oil for vegetable oil, or use melted and cooled butter
  • Greek yogurt – swap in place of sour cream for the same tangy flavor with slightly less fat
  • Goodies – swap semi-sweet chocolate chips for (or try combining with) dark chocolate, white chocolate, peanut butter, mint, or butterscotch baking chips
  • Glaze – substitute the choco glaze with other flavors like a Kahlua, Bourbon, or Vanilla glaze; or skip and simply dust the cake with powdered sugar
  • Pan – this chocolate olive oil cake can also be made in two standard loaf pans, a 9-inch springform pan, or as a sheet cake. Baking times vary based on the pan you select. See notes in the recipe below!
Slice of chocolate glazed cake on a white plate.

Serving Suggestions

We love to balance thick slices of rich sour cream chocolate cake with whipped cream or vanilla ice cream. A few fresh raspberries, strawberries, and/or blueberries are also a delicious touch!

For an extra bit of indulgence, you might consider drizzling on warm salted caramel or blueberry sauce, too.

Slice of chocolate glazed cake on a white plate, with serving of vanilla ice cream and fork on the plate.

Frequently Asked Questions

Is Chocolate Bundt Cake the same as Chocolate Pound Cake?

No, it is not. To clarify, you can make a chocolate pound cake in a bundt pan. Yet this particular cake batter produces a much softer and more moist cake texture than a pound cake, due to the use of oil and hot liquid. The pores are larger, creating a delicate airy texture. Pound cake is intensionally dense with a super fine crumb, due to the use of butter. If you prefer a heavier pound cake, check out our Chocolate Pound Cake Recipe!

What does olive oil do to a cake?

Rich and earthy olive oil makes the cake super moist. It gives the dessert an elegant complex flavor that pairs well with the sweetness of the chocolate.

Do you need to refrigerate Olive Oil Cake?

The cake can be kept at room temperature for a few days, if stored in an airtight container. For longer storage, transfer the cake to a sealed container or cover it loosely. Keep it in the fridge for up to a week. For the best taste, set the cake out at room temperature for at least 15 minutes or so before slicing and serving.

Can you freeze Olive Oil Cake?

Yes, but I recommend doing so before adding the chocolate glaze to the Bundt cake. Let the cake cool completely, then wrap it tightly in a layer of plastic wrap followed by a layer of aluminum foil. Keep in the freezer for up to 3 months. Thaw in the fridge overnight or at room temperature for about an hour. As with all cakes, I suggest letting the Bundt sit on the counter for a bit before serving as they tend to taste best at room temp.

Slice of chocolate glazed cake on a white plate, with serving of vanilla ice cream and fork on the plate.

Looking for More Decadent Dessert Recipes? Be Sure to Also Try:

Triple chocolate Bundt cake with thick chocolate glaze.
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Triple Chocolate Olive Oil Bundt Cake Recipe + Video

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Our favorite sour cream and olive oil triple chocolate Bundt cake is dotted with chocolate chips and coated with a thick choco glaze for a dense, moist, and decadent dessert that no one can resist!
Servings: 16 slices

Ingredients

For the Chocolate Olive Cake –

For the Chocolate Glaze-

Instructions

  • Preheat the oven to 350°F. Set out a 12-cup standard Bundt pan. Grease the sides in every nook and cranny. Then flour the pan, dumping out the excess flour. Set aside.
  • Set out a large mixing bowl. Combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk well to break apart any clumps of baking soda or baking powder. Add the sour cream, olive oil, eggs, and vanilla to the dry mixture. Whisk into a thick batter. Then slowly pour the hot coffee into the batter, whisking vigorously to smooth out the batter.
  • Stir in the chocolate chips. Then pour the cake batter into the prepared Bundt pan.
  • Bake for 55 to 60 minutes, until a toothpick inserted deep into the cake comes out clean. Allow the cake to cool for at least 15 minutes, then flip it out of the pan onto a wire rack. Cool the cake another 15 minutes or more before preparing the glaze.
  • For the glaze: Combine the butter and water in a microwave-safe bowl. Microwave for 30-60 seconds to melt the butter. Then whisk in the cocoa powder and vanilla extract. Finally, whisk in the powdered sugar, until very smooth.
  • Pour the glaze over the top of the Bundt cake in a circular motion. If needed quickly use a spatula to move the glaze over all the edges for good cake coverage. Allow the cake to cool and the glazed set for another 20 to 30 minutes. Then cut and serve.

Video

Notes

The cake can be kept at room temperature for a few days, stored in an airtight container. For longer storage, transfer the cake to a sealed container or cover it loosely and keep it in the fridge for up to a week. For the best taste, set the cake out at room temperature for 15 minutes or so before slicing and serving.
To Freeze: I recommend doing so before adding the chocolate glaze to the Bundt cake. Let the cake cool completely, then wrap tightly in a layer of plastic wrap followed by a layer of aluminum foil. Keep in the freezer for up to 3 months. Thaw in the fridge overnight or at room temperature for about an hour. As with all cakes, I suggest letting the Bundt sit on the counter for a bit before serving as they tend to taste best at room temp.
Alternative Pans: These are approximates, based on the exact size of pan you use… Springform pan – 50-60 minutes, Two loaf pans – 40-50 minutes, Two 8-9 inch round cake pans – 25-35 minutes, 9X13-inch pan – 25-35 minutes, Muffin pans – 18-25 minutes.

Nutrition

Serving: 1pc, Calories: 410kcal, Carbohydrates: 54g, Protein: 4g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 37mg, Sodium: 287mg, Potassium: 211mg, Fiber: 3g, Sugar: 38g, Vitamin A: 212IU, Vitamin C: 0.1mg, Calcium: 45mg, Iron: 2mg
Course: Dessert
Cuisine: American, Italian
Author: Sommer Collier
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