Moist Chocolate Bundt Cake
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.
Chocolate Bundt Cake
- 1 box devils food cake mix
- 1 3.9 oz packet instant chocolate pudding mix
- 1 cup sour cream
- 4 eggs
- ½ c coffee room temperature (or water)
- ½ c vegetable oil
- 1 c chocolate chips
- 1 c semi-sweet chocolate chips
- ¼ c butter
- ¼ c light corn syrup
- mini chocolate chips for garnish
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.