Hey love bugs, it’s less than a month until Valentine’s Day so I think it’s a great time to share my triple chocolate Valentine bundt cake recipe with you! Since Christmas I’ve been on a healthy eating kick (mostly ha) but once I saw this heart shaped bundt pan at Williams Sonoma I knew my fate had been sealed. I had to make a heart shaped cake… I mean I had to! We have a favorite family bundt cake recipe but this time I decided to tweak it a little and poof -my triple chocolate bundt cake was born! For those of you unfamiliar with my original bundt cake you can find the recipe here, along with my most traumatic story about making it!

I’ve always had an obsession with hearts… I just love them. Growing up I’d draw hearts all over my school notebooks. Cut to me today and you’ll find everything from heart shaped dishes to sweaters in my house! I can’t resist the cuteness!

Have you ever melted canned frosting? It’s the perfect cake decorating hack and couldn’t be easier! Just scoop it into a microwave safe bowl, melt, and pour! It leaves a smooth glossy frosted surface that looks so professional! It looks great alone or garnished with sprinkles!

Got questions? I’m feeling sassy so I’ve got answers!

If this is triple chocolate bundt cake why is it made with a yellow cake mix?

I honestly don’t know… it’s my husband’s family recipe so I’ve never asked questions and we all know yellow cake mix tastes freakin good. With the chocolate pudding, chocolate chips, and chocolate frosting it is officially triple chocolate though so don’t hassle me ok?? I’m kidding. Mostly.

I don’t really like sweet things, do I need to use all the frosting?

First of all why are you making a cake then? Second yes!! You can use a little frosting to decorate the cake or do a mother load… I trust you.

Can I use vanilla frosting?

Of course you can and that sounds delish! Unfortunately you’ll need to call it double chocolate not triple chocolate Valentine bundt cake, so make sure you’re up for that challenge.

Can I use milk chocolate chips instead of semi-sweet?

Yes. Because we’re adding a layer of chocolate frosting I decided to reduce the sweetness by eliminating the 1/2 cup sugar and the milk chocolate chips from the original recipe to tone down the sweetness. You can totally go milk chocolate though.

Pouring on melted chocolate frosting is so cool! But doesn’t it waste some frosting?

Yeah it does, and wasting frosting is very very sad. I poured mine over paper towels to reduce the mess and instantly regretted the decision. If you’re wanting a yummy frosting snack definitely use wax paper or parchment so you can scrape it off and eat it!

Why does your original bundt cake recipe have an added 1/2 cup of sugar?

That’s a great question I’ve quietly wondered to myself, but have I mentioned this is a fambily recipe? You don’t question or mess with fambily (said in Rachel Dratch voice).

I don’t have a heart shaped bundt cake can I make it round?

Yes or course! Make it round, make it square, I don’t care… just watch the bake time. I must say Williams Sonoma makes the best bundt pans ever! No more bundt cake trauma in this kitchen!

What is this previous bundt cake trauma you speak of?

You can read about my trauma here. The short story is I was pregnant with my daughter, made it for Christmas Eve, dropped it, and my husband ate it off the floor.

Ok, are you pumped up and ready to make your own cake? You can find the recipe below!

Print Recipe

Triple Chocolate Valentine Bundt Cake

Ingredients

1 box yellow cake mix
1 (3.4 oz) instant chocolate pudding mix
3/4 cup vegetable oil
4 eggs
3/4 cup water
1 cup sour cream
1 (12 oz) semi-sweet chocolate chips
1 (16 oz) container of chocolate frosting
sprinkles (optional)
parchment or wax paper

Instructions

Pre-heat oven to 350°.
Mix cake mix, pudding mix, and sugar together. Add water, oil, eggs, and sour cream, blend together with an electric mixer. Fold in chocolate chips.
Bake in a greased and floured bundt pan for 55-60 minutes, or until cake is set.
Cool 10 minutes on a wire cooling rack and remove from pan, and cool another 30-45 minutes.
Melt frosting in a microwave safe bowl until completely melted, stirring every 20-30 seconds. The frosting should be a syrup consistency, if it's watery allow it to cool down.
Place parchment paper or wax paper under cooling rack then pour on frosting. Let cool 60 seconds then decorate with sprinkles.