This is an easy chocolate bundt cake to make for any occasion! With a moist interior loaded with chocolate chips and a thick chocolate fudge icing, this will be one of your favorite bundt cakes ever!
Bundt cakes are cakes that can be used for any occasion and they always look so professional, so if you want to impress, this chocolate bundt cake is the one for you. It’s made with some tweaks to an original chocolate cake mix making it even more indulgent and that thick fudge topping is the ultimate finish.
You can make your bundt cake a day ahead from when you need it, this makes for easier slicing but just make sure its covered well with plastic wrap overnight on the counter. Feel free to substitute the chocolate chips for chunks but beware when slicing as they might cause your knife to drag a little as you cut through the cake.
FAQ’s about making this chocolate bundt cake
Yes, just wrap it well in a few layers of plastic wrap. it should be good for at least a month.
Air is your enemy so covering it will help the cake from drying out.
The word is derived from a German word, bundkuchen which means, a cake for a gathering. The pan designer added the T at the end for trademarking purposes.
Grease the pan generously with butter or a non-stick spray and then for an extra safety measure lay a dusting of flour on top of the butter. Bang the excess flour out of the pan and you’re ready to fill the bundt pan.
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Chocolate Bundt Cake
- 1 chocolate fudge cake mix
- 1 3.9 ounce package of instant chocolate pudding
- 4 large eggs
- 8 ounce sour cream
- ½ cup coffee
- ½ cup vegetable or canola oil
- 1 12 ounce pack semi-sweet chocolate chips
For the chocolate ganache
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350°.
- Grease the bundt pan generously with the butter or a non-stick spray all over the inside.
- Add all of the ingredients except the chocolate chips to a bowl and blend with a hand mixer until smooth.
- Pour the batter into the prepared bundt pan and smooth out the surface.
- Bake in the oven for 5o-55 minutes or until a skewer comes out clean when poked into the center of the cake.
- Let the cake cool for at least 20 minutes before placing a plate on top of the bundt pan and flipping over to release the cake onto the plate.
- Make the ganache by bringing the cream to a very slight simmer and you see bubbles appear around the edges.
- Add the chocolate chips and let them melt, stirring gently until the chips have fully melted with the cream.
- Generously drizzle the ganache over the cake and let set for 10-15 minutes before slicing.