Moist Chocolate Bundt Cake

5 from 9 votes

This Moist Chocolate Bundt Cake recipe is a chocolate lover's dream!! The cake, which starts with a cake mix and pudding packet, is rich and perfectly dense with a thick layer of fudgy icing.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Keyword: bundt cake, chocolate

Servings:

Calories: 383kcal

Author: Kelsey Byrnes

Ingredients

Chocolate Bundt Cake

1 box Devil's food cake mix
1 3.9-ounce packet instant chocolate pudding mix
1 cup sour cream
4 eggs
1/2 cup coffee room temperature (or water)
1/2 cup vegetable oil
1 cup chocolate chips

Frosting

1 cup semi-sweet chocolate chips
1/4 cup butter
1/4 cup light corn syrup
mini chocolate chips for garnish

Instructions

Make the Bundt Cake

Preheat oven to 350°F and use cooking spray to prepare a bundt cake pan.
In a large mixing bowl or stand mixer, combine the cake mix and pudding mix.
Add the sour cream, eggs, coffee (or water) and vegetable oil and mix thoroughly.
Stir in the chocolate chips and pour into the prepared bundt cake pan.
Bake for 50-55 minutes or until the cake is set and a toothpick comes out clean (or with just a few moist crumbs).
Let cool for 5 minutes on a wire rack, then invert to release the cake.

Make the Frosting

In a microwavable bowl, combine the chips, butter and corn syrup.
Microwave on the "melt chocolate" setting or at a low power level so you do not burn the chocolate.
Stop and stir every 30 seconds or until the frosting is smooth.

Put the Cake Together

Once the cake is cool, make the frosting and pour it over the cake.
Sprinkle the top with mini chocolate chips, if desired.
Serve as-is or with whipped topping or ice cream.

Video

Notes

You can divide this batter between two greased loaf pans if you don't have a Bundt cake. The bake time will be decreased to about 45 minutes.

Feel free to skip the frosting and garnish with powdered sugar instead!

Nutrition