Chocolate Bundt Cake
CHOCOLATE BUNDT CAKE
Here’s the deal. I’ve made tons of cakes from scratch and THIS cake is much easier and even better in my opinion.
Literally when people eat this they say, “THIS IS SO GOOD!” So all my friends who say they can’t cook, you can do this! And it will make you the most popular lady in town.
This sinfully delicious and easy Chocolate Bundt Cake comes from my sister Shelly who is one of the best cooks I know. She has the talent of making everything beautiful and homey.
I even bribed Shelly to help decorate my house thousands of miles away. Her best friend Denise is equally talented. Between the two of them, they have 12 kids.
They happen to live in the same cul-de-sac and their kids even ended up marrying each other. Isn’t that two best friends’ dream? They’re both amazing cooks and I’m always trying to get my hands on their recipes.
Here’s the line up of ingredients:
The batter will be thick. Spoon it into the well greased Bundt pan and bake until it looks like this. The beauty of this cake is its incredibly moist center.
Yep. I said moist. Moist, moist, moist, moist. Why does that word freak people out?
After the cake has cooled, pour the chocolate glaze on top.
And if you want to get extra fancy, sprinkle with some chocolate shavings. You can make them by taking a vegetable peeler to a bar of chocolate.
To add some color and freshness, raspberries are great on this. Strawberries would be good too!
OTHER CAKE RECIPES:
- Chocolate Eclair Cake
- Pumpkin Cake
- Lemon Sheet Cake
- Pumpkin Earthquake Cake
- White Texas Sheet Cake
- Moist Carrot Cake
- Strawberries and Cream Cake
Chocolate Bundt Cake
This easy Chocolate Bundt Cake will make you a rock star with your friends and family. An incredibly moist cake topped with decadent chocolate glaze. So easy and impressive.
- 1 (15.25-oz) box Devil's Food cake mix
- 1 (5.9-oz) package instant chocolate pudding mix
- 1/2 cup warm water
- 1/2 cup canola oil (or vegetable)
- 4 eggs, beaten
- 1 cup sour cream
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips (you can replace this with all semi-sweet chips)
- 3 cups Cool Whip topping (see Note for substitution)
- (optional) chocolate shavings and raspberries
- Preheat oven to 350 degrees and spray a Bundt pan well with non-stick spray.
- For the cake: In a large bowl, stir the cake mix, pudding mix, water, oil, eggs, and sour cream until combined well. You can also do this with a mixer. Fold in the 1 1/2 cups chocolate chips.
Pour mixture into the Bundt pan and bake for 50-60 minutes or until a toothpick comes out clean. My oven cooks fast and it was done after 50 minutes so make sure you start checking it then. Let cake cool 5-10 minutes in the pan and then invert on a plate. Cool completely.
- For the Glaze: In a microwave safe bowl, heat both chocolate chips and the Cool Whip for 2 minutes, stirring every 30 seconds until smooth. The mixture will be a little thin but will thicken a bit as it sets. If you like a thicker glaze add about 1/2 cup or more of powdered sugar and stir until smooth before glazing the cake.
- Pour over the cooled chocolate cake. Top with chocolate shavings and raspberries if desired. Top with additional whipped cream if you like.
The Cool Whip can be replaced with about 3/4 cup heavy cream.