Triple Chocolate Bundt Cake with Reese’s Recipe

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Ingredients

For the Cake:
1 (15.25 ounce) box chocolate cake mix
1 (3.9 ounce) box instant chocolate pudding
1 cup buttermilk (see notes on how to make buttermilk at home)
3 eggs
1/2 cup water
1 cup chopped Mini Reese’s

For the Chocolate Ganache:
8oz semi sweet chocolate chips (I used Hershey’s)
1/2 cup heavy cream
Extra Mini Reese’s or chocolate chips for garnishing (optional)

Instructions
  1. Preheat the oven to 350 F / 176 C. Prepare a 10 inch bundt cake by greasing it well, and then dusting it with a teaspoon of flour or cocoa powder.
  2. In a large mixing bowl, add all the ingredients for the batter except the Mini Reese’s: chocolate cake mix, chocolate pudding mix, buttermilk, eggs, and water. I used a wooden spoon to mix all of these ingredients pretty thoroughly until they were fully combined. You can use a hand held mixer if you want.
  3. Fold in the chopped Mini Reese’s and then pour this batter into the prepared bundt cake pan. Bake for about 45-50 minutes until a toothpick inserted comes out mostly clean.
  4. While the cake is baking, make the chocolate ganache. In a microwave safe oven, combine the chocolate chips and heavy cream. Heat in microwave in 10 second intervals, making sure to take out the bowl every 10 seconds and stirring through. This is to ensure that the chocolate won’t burn. As the heavy cream heats, it will help the chocolate chips melt so this only takes about 30 seconds or so. After it’s ready, set aside the chocolate ganache.
  5. Once the cake is ready, remove it from the oven and let it cool for about 10-15 minutes in the pan. Run a butter knife slightly around the edges of the cake and also the middle hole. To take out the cake from the pan, place a large serving dish on top of the bundt pan, and then flip the pan upside down so that the cake comes out onto the plate. (see notes)
  6. Drizzle with chocolate ganache, and garnish with Mini Reese’s or chocolate chips if using.

Notes
For homemade buttermilk: Measure out 1 cup of milk, and add 2 tablespoons white vinegar to the milk and mix. Let stand for 2-3 minutes until the milk appears curdled. Your homemade buttermilk is ready to be used. Removing the cake from the bundt pan: It is important to let the cake cool to room temperature in the pan. I took the cake out too soon (because I’m impatient and also wanted to make the video) and as a result it slightly cracked on the top. I was able to cover it with chocolate ganache, but I would suggest being patient and letting it cool completely before removing from the pan. I also suggest flipping it out directly on the platter or dish you want to serve the cake on, as it can be difficult to move the cake to another dish without cracking it.



Original recipe visit: Triple Chocolate Bundt Cake with Reese’s @ ikneadtoeat.com

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