Chocolate Bundt Cake
User Reviews
4.7
Chocolate Bundt Cake
Description
The cake batter starts with a devil's food or chocolate cake mix paired with chocolate pudding mix, which adds extra moisture and density. Warm water, canola oil, beaten eggs, and sour cream complete the batter and provide richness. Semi-sweet chocolate chips folded into the batter distribute pockets of melted chocolate throughout.
Once baked in a well-greased Bundt pan, the cake is allowed to cool before glazing. The glaze combines semi-sweet and milk chocolate chips heated with Cool Whip topping until smooth. The glaze coats the cake, setting into a slightly thin but creamy topping. Optional powdered sugar can thicken the glaze. Raspberries and chocolate shavings add decorative contrast and fresh fruit flavor.
This cake is suitable for celebrations or dessert occasions where a moist, chocolate-rich cake with a creamy topping is desired. Cooling and glazing are crucial steps to achieve the intended texture and finish.
The Cool Whip can be substituted with heavy cream for a richer glaze texture if preferred.
Ingredients
Cake:
- 1 devil's food cake mix or chocolate cake mix, 15.25-oz box
- 1 instant chocolate pudding mix 5.9-oz package
- 1/2 /2 cup water warm
- 1/2 /2 cup canola oil (or vegetable)
- 4 egg beaten
- 1 cup sour cream
- 1 1/2 /2 cups chocolate chips semi-sweet
Glaze:
- 1/2 /2 cup chocolate chips semi-sweet
- 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)
- chocolate shavings optional
- raspberries optional
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
- Replace Cool Whip topping with about 3/4 cup heavy cream for a richer glaze.
User Reviews
Overall Rating
4.7
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