Go Back
–+ servings

Chocolate Bundt Cake

No ratings yet
Indulge in this rich, velvety Chocolate Bundt Cake that promises to be a showstopper at any gathering.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cake Base Ingredients
  • 15 ounces Devil's Food Cake Mix The base of this cake, offering a rich and chocolatey flavor.
  • 3.9 ounces instant chocolate pudding mix Adds moisture and a luscious texture to the cake.
  • 4 large eggs Provides structure and stability to the cake.
  • ¾ cup canola oil Ensures a moist crumb and adds richness to the flavor.
  • ¾ cup warm water or coffee Enhances the chocolate flavor; coffee is particularly effective.
  • 1 cup sour cream Contributes to the cake's moist texture and adds a subtle tang.
  • 1½ cups semi-sweet chocolate chips Adds extra indulgence with melted chocolate goodness.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Prepare a bundt pan by greasing it well with butter or non-stick spray.
  2. In a large mixing bowl, combine the devil's food cake mix and the instant chocolate pudding mix. Whisk gently to mix the dry ingredients evenly.
  3. Add the eggs, canola oil, warm water (or coffee), and sour cream to the dry mixture. Mix gently until just combined; be careful not to overmix.
  4. Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
  5. Pour the batter into the prepared bundt pan, smoothing it out with a spatula.
Baking
  1. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once baked, remove from the oven and allow it to cool in the pan for about 15 minutes. Carefully invert the cake onto a serving plate and allow it to cool completely.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 5gSodium: 250mgFiber: 2gSugar: 25g

Notes

Avoid overmixing the batter to keep the cake light and fluffy. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Wrap the cooled cake tightly before freezing; it will keep for up to 3 months. For a mocha flavor, consider using brewed coffee instead of warm water.

Tried this recipe?

Let us know how it was!