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Chocolate Bundt Cake

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A rich and moist chocolate bundt cake that combines deep chocolate flavor with a tender texture, perfect for any occasion.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 15 ounces Devil’s Food Cake Mix
  • 3.9 ounces instant chocolate pudding mix
  • 4 eggs
  • ¾ cup canola oil
  • ¾ cup warm water or coffee
  • 1 cup sour cream
  • 1½ cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 325°F (163°C) and prepare a bundt pan by greasing it well with butter or non-stick spray.
  2. Combine the devil’s food cake mix and instant chocolate pudding mix in a large mixing bowl, whisking gently.
  3. Add the eggs, canola oil, warm water (or coffee), and sour cream to the dry mixture, mixing gently until just combined.
  4. Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed.
  5. Pour the batter into the prepared bundt pan, smoothing it out with a spatula.
  6. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick comes out clean.
  7. Remove from the oven and allow cooling in the pan for about 15 minutes before inverting onto a serving plate to cool completely.

Notes

For added flavor, substitute half of the water with brewed espresso. Leftover cake can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://daytasty.com/chocolate-bundt-cake/