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Kitchen Sink Chocolate Bundt Cake Recipe

Indulge in this decadent Kitchen Sink Chocolate Bundt Cake! A moist, dark chocolate cake bursting with chocolate chips, peanut butter chips, and toffee bits is topped with a rich dark chocolate ganache. The outside is generously coated with crushed peanut butter-filled pretzels, Oreo cookies, and salted peanuts, then finished with a luscious caramel drizzle. This epic dessert is everything you crave and more – a true masterpiece! Prepare to be amazed!

Prep Time 30 mins
Cook Time 70 mins
Calories 781.4 kcal
Protein 27g
Rating 5.0 (1 Reviews)
Kitchen Sink Chocolate Bundt Cake 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kitchen Sink Chocolate Bundt Cake

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How to Make Kitchen Sink Chocolate Bundt Cake

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 12-cup bundt pan.
  3. In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, and 1 teaspoon salt.
  4. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
  5. Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  7. Stir in 1 cup chocolate chips, ½ cup peanut butter chips, and ½ cup toffee bits.
  8. Pour batter into the prepared bundt pan and gently tap to settle.
  9. Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
  10. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  11. While the cake cools, prepare the ganache: In a small saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer.
  12. Remove from heat and stir in 3/4 cup semi-sweet chocolate chips until smooth and melted.
  13. Pour ganache over the cooled cake, spreading evenly with a knife or spatula.
  14. Press crushed peanut butter-filled pretzels, crushed Oreos, and ½ cup salted peanuts onto the sides and top of the cake.
  15. Drizzle generously with caramel sauce.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

229g

Fat

100g

Carbs

34g

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Time To Make Course Main Ingredient Preparation Desserts Cakes Chocolate 4 Hours Or Less