Chocolate Bundt Cake
User Reviews
4.7
138 reviews
Excellent
Chocolate Bundt Cake
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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.
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Ingredients
Cake:
- 1 (15.25-oz) box Devil's Food cake mix or chocolate cake mix
- 1 (5.9-oz) package instant chocolate pudding mix
- 1/2 /2 cup warm water
- 1/2 /2 cup canola oil (or vegetable)
- 4 eggs, beaten
- 1 cup sour cream
- 1 1/2 /2 cups semi-sweet chocolate chips
Glaze:
- 1/2 /2 cup semi-sweet chocolate chips
- 1/2 /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.
Notes
- The Cool Whip can be replaced with about 3/4 cup heavy cream.
Genuine Reviews
User Reviews
Overall Rating
4.7
138 reviews
Excellent
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