Chocolate Bundt Cake
This Chocolate Bundt Cake will make you a rock star with your friends and family. An incredibly moist cake topped with decadent chocolate glaze. This dessert is easy and impressive.
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.
Ingredients
- 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
Instructions
- 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.
Recipe Notes
The Cool Whip can be replaced with about 3/4 cup heavy cream.
It would be impossible to say how many times this cake has been made in my home kitchen and at school. I teach gourmet cooking classes, this is always a favorite dessert choice! When keeping it milk chocolate, I use powdered sugar for dusting….simple and delicious. Not too heavy. It is easily converted to a white chocolate cake for pairing with fresh fruit and a sprig of mint or lends itself to a pretty little birthday cake when food coloring is added and a light whipped icing is used.
This cake can be transformed into a gluten free recipe as well…no one will know the difference – I promise!
Thanks Amy!
Rarely do I rate recipes, I have made this hundreds of times since finding this recipe. I used to buy the ones in the grocery bakery, now they’re a let down. I use the small box of pudding if I have it on hand and sometimes canned frosting, either way it comes out perfectly every time. My husband and sons love it, eat the whole thing within a few hours! Thank you so much for sharing!
So happy to hear that!
I started this recipe thinking I had everything in my pantry to make it. I only had the small instant puddings, so I used my food scale to measure out the 5.9 oz from 2 separate puddings. Then did not have sour cream so I sub’d mayo. I know, I know! But it was delicious, nonetheless. Will try it again when I have my act together – definitely a good recipe.
I mean they do make mayo cakes so I bet it was delicious!
I accidentally found this VERY easy recipe while standing in Target Googling something to make for a last minute NYE dessert. All I can say is WOW. I substituted a Gluten Free King Arthurs Chocolate cake mix but followed all other directions ( except only used 2 cups of cool whip, which made perfect consistency for the glaze) and it was AMAZING, moist and not too sweet. No one could tell it was GF and it disappeared quickly. This will be my go-to dessert from now on.
Oh my gosh. Amazing!