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Moist Chocolate Bundt Cake

Moist Chocolate Bundt Cake That Melts in Your Mouth

This Moist Chocolate Bundt Cake is a rich and easy dessert that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Devil's Food Cake Mix Feel free to use any chocolate cake mix as a substitute.
  • 1 package Instant Chocolate Pudding Mix Try lemon pudding for a fresh twist.
  • 1 cup Sour Cream Greek yogurt or cottage cheese can be used in its place.
  • 4 large Eggs Use the recommended amount for best results.
  • 1 cup Coffee (or Water) Hot water also works nicely.
  • 1/2 cup Vegetable Oil Any neutral oil like canola or sunflower can substitute.
  • 1 cup Chocolate Chips Semi-sweet or milk chocolate chips are great alternatives.
For the Fudgy Frosting
  • 1 cup Semi-sweet Chocolate Chips Dark chocolate can be used for a deeper flavor.
  • 1/2 cup Butter Margarine or coconut oil may be used, but the taste will differ.
  • 1/4 cup Light Corn Syrup No substitutes recommended for same texture.
For Garnishing
  • 1/2 cup Mini Chocolate Chips Adds visual appeal and texture.

Equipment

  • 12-cup bundt pan
  • Electric mixer
  • mixing bowl
  • spatula
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 12-cup bundt pan with cooking spray and dust with flour.
  2. In a large mixing bowl, whisk together the devil's food cake mix and instant chocolate pudding mix until even.
  3. Add sour cream, eggs, coffee (or hot water), and vegetable oil to the dry mixture. Mix on medium speed until smooth, about 2-3 minutes.
  4. Fold in the chocolate chips with a spatula until evenly distributed.
  5. Pour the batter into the prepared bundt pan and smooth the top.
  6. Bake in the preheated oven for 50-55 minutes until a toothpick comes out clean or with a few moist crumbs.
  7. Cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.
  8. To prepare the frosting, combine semi-sweet chocolate chips, butter, and light corn syrup in a microwave-safe bowl. Heat in 20-second intervals until smooth.
  9. Drizzle the frosting over the cooled cake and sprinkle mini chocolate chips on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 28gVitamin A: 500IUCalcium: 50mgIron: 1.5mg

Notes

For deeper flavor, consider adding a teaspoon of vanilla extract into your wet ingredients or a dash of espresso powder to elevate the chocolate experience.

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