Chocolate Chip Bundt Cake

Name: Chocolate Chip Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 2 h 10 min
Yield: 12 serving
Ingredients: 1 box yellow cake mix; 1 box instant vanilla pudding mix; ¾ cup sour cream; ¾ cup vegetable oil; 3 large eggs; 2 teaspoons pure vanilla extract; ½ cup warm water; 2 cups mini chocolate chips; 4 oz semi sweet chocolate chips; ½ cup heavy whipping cream; 2 teaspoons pure vanilla extract

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4.7

60 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
2 hrs 10 mins
Servings
12
Course
Dessert

Chocolate Chip Bundt Cake

Iris Warren

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This simple and delicious chocolate chip bundt cake is drenched in a chocolate ganache glaze for decadence in every bite. Even better, this recipe starts with a cake mix, so it’s always easy to make!

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Ingredients

Servings

1 box yellow cake mix 15.25 ounces
1 box instant vanilla pudding mix 3.4 ounces
¾ cup sour cream
¾ cup vegetable oil
3 large eggs lightly beaten
2 teaspoons pure vanilla extract
½ cup warm water
2 cups mini chocolate chips

For the Glaze

4 oz semi sweet chocolate chips
½ cup heavy whipping cream
2 teaspoons pure vanilla extract

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Instructions

Preheat oven to 350°F. Coat a 10- or 12-cup bundt pan with non-stick cooking spray.
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined. Fold in chocolate chips. Pour batter into prepared bundt pan.
Bake in preheated oven for 50-55 minutes or until the top of the cake springs back when lightly touched. Allow cake to cool in pan for 30 minutes before inverting onto a plate or cake stand.
Once cake is cool, prepare the chocolate glaze.

For the Glaze

In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in vanilla. Allow to cool for 5-10 minutes, until thickened but still pourable. Do not let the glaze sit for too long or it will harden up before you spoon it over the cake.
Spoon the glaze over the bundt cake, allowing it to drip down the sides.