BREAKSTONE'S Triple Chocolate Bliss Cake

BREAKSTONE'S Triple Chocolate Bliss Cake


"This triple chocolate cake drizzled with chocolate and topped with whipped topping and raspberries will satisfy the strongest chocolate craving."

Ingredients 2 h {{adjustedServings}} servings 329 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes scraping bowl occasionally. Pour into prepared pan.
  2. Bake 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
  3. Reserve 2 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.
Tips & Tricks


  • Kraft Kitchens Tips:
  • Size-Wise: A serving of this sweet treat goes a long way on chocolate flavor.
  • How to: If you don't have a traditional cake plate or pedestal plate to serve this cake on, any large round plate will do. Just cover the plate with an inexpensive paper doily.
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Reviews 60

  1. 71 Ratings


I have been making this recipe for years! Don't worry about what kind of sour cream you use though! Only difference from my recipe is that I use half a cup of strong coffee instead of water! Best and easiest cake ever!

lynda edris

I have made this recipe for years and it is delicious. ONLY, I have never put sourcream in it. I use a choc cake mix, sm. pkg of choc. inst. pudding(nofat, no sugar), and 1 bag of choc chips, 1 3/4 C of milk, 2 eggs and if the cake mix has NO oil I use 1/3 C. Mix it all together and put in a pam sprayed bundt pan 350 for 50-55 min. I never ice it as it is super just the way it is. Next time I will add the No Fat Sour Cream and see how that is. I bet it is super super moist! A students mom gave this to me 25 years ago and I have saved it ever since! It's an antique.


This cake is wonderful. I followed the recipe almost exactly, except that I used chocolate fudge cake mix because that is what I had on hand and I added a touch of cocoa powder to the batter. The ganache topping is fantastic. I ended up making the cake as 12 mini bundts instead of a giant bundt and serving individual cakelettes with fresh raspberries. It would also go nicely with strawberries, sorbet, or by itself. The raspberries or fruit aren't strictly necessary but if you get them, the raspberry flavor really goes wonderfully with the cake. The cake was extremely moist. If you refrigerate (directions suggest that you do that, presumably because of the topping) let the cakes return to room temperature before serving so that the icing becomes soft. It tastes good cold too, but it is more like chocolate candy when taken straight out of the refrigerator.