Chocolate Chocolate Chip Nothing Bundt Cake
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
16 servings
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Calories
562 kcal
Chocolate Chocolate Chip Nothing Bundt Cake
Description
This cake blends devil's food or dark chocolate fudge cake mix with chocolate pudding mix, sour cream, vanilla, eggs, milk, and avocado oil for a batter that yields a moist and dense yet tender crumb. The addition of 1½ cups of chocolate chips introduces pockets of melted chocolate within the cake. Baking in a well-prepared bundt pan produces a bundt-shaped cake with a soft and slightly springy texture.
The cake is topped with a brown sugar cream cheese frosting which provides a creamy, slightly caramelized sweetness offset by a touch of salt. The frosting is made from softened cream cheese, butter, packed light brown sugar, vanilla, powdered sugar, and salt, blended to a smooth consistency ideal for spreading or piping.
This dessert suits celebrations or special occasions where a chocolate-forward cake is desired. Use room temperature eggs for proper batter incorporation. The cake should be baked until a tester comes out mostly clean but may retain some moistness near chocolate chips.
Regular cream cheese frosting can be substituted by omitting brown sugar and adjusting powdered sugar accordingly. Softened pans and thorough pan preparation help prevent sticking in the bundt pan.
Ingredients
- 15.25 ounce Devils Food Cake or dark chocolate fudge cake mix
- 3.9 ounce chocolate pudding mix like Godiva Dark or Milk Chocolate, or your favorite brand, instant
- 1 cup sour cream or try plain Greek yogurt
- 1-2 teaspoons vanilla extract
- 4 large egg room temperature (set in bowl of warm water for 5-7 minutes
- ½ cup milk may use other %, or substitute plant based milk or water, or ⅔ cup buttermilk, whole
- ½ cup avocado oil or other vegetable oil
- 1 ½ cups chocolate chips try mini chocolate chips, chocolate chunks, semi-sweet, milk chocolate
Brown Sugar Cream Cheese Frosting
- 8 oz cream cheese softened (can use Neufatchel)
- ½ cup butter softened
- ⅔ cup light brown sugar packed
- 1-2 teaspoons vanilla
- pinch salt
- 3 cups powdered sugar
Instructions
- Preheat oven to 350° F (175° C) At regular altitude 350 for light pans, 325° F (165° C) for dark pans. Butter and flour bundt pan well! I used Bak-Klene release spray. Or use soft butter and a paper towel or pastry brush to get in all of the crevices, then splash in a tablespoon or two of cocoa powder and toss around pan to coat (over sink or trash). Knock out any ecess.
- Add all ingredients except chocolate chips to the bowl of a stand mixer or a large bowl with a hand mixer. Mix on low speed until just combined, then increase speed to medium for 2-3 minutes, scraping down sides of bowl occasionally. Stir in 1 ½ cups chocolate chips by hand.
- Pour batter evenly into prepared bundt pan and smooth down top. Give the pan a couple of firm taps on a cutting board to settle any bubbles. Bake for 40-55 minutes until cake tester comes out mostly clean (if looks done and seems gooey, retest in another location, you might be hitting chocolate chips. If it springs back lightly when touched and is starting to look dry at edges and is not wobbly at all, those are good signs, remove from oven.
Bundtlets, Bundtinis or Cupcakes
- Scoop batter into prepared pans (not quite 2/3 full, makes about 14 bundtlets, probably closer to 18 cupcakes or bundtinis. Bake as directed above; 20-25 minutes bundtlets, 18-22 minutes cupcakes. Done when cake springs back when lightly touched and no longer jiggly, don't over bake.
- Remove to cooling rack and allow to cool for 10 minutes, then invert cake onto wire rack and cool completely. Once completely cooled, frost as desired with below frosting.
Nothing Bundt Cakes Frosting
- Using a paddle or whisk attachment, beat together cream cheese and butter until light and fluffy, about 1-2 minutes. Add brown sugar and mix on medium high speed for 2-3 minutes. IMPORTANT allow to sit for 10-15 minutes for the brown sugar to "melt" into the ingredients, thereby avoiding gritty frosting.
- After 10-15 minutes, scrape sides down and mix on low speed, adding vanilla, salt and powdered sugar. Mix until combined on low, then increase speed to medium-high for 3-4 minutes until creamy.
- Scoop into piping bag with or without tip and frost as desired. Frosting may also just be spread on top, you may have some frosting leftover, it freezes great and is delicious on top of cinnamon rolls, between graham crackers with strawberries and more!
Notes
- Use room-temperature eggs to achieve the best batter consistency.
- Butter and flour the bundt pan well or use a release spray to prevent sticking.
- If preferred, regular cream cheese frosting can be made by omitting brown sugar and increasing powdered sugar.
- Avoid using all-natural cake mixes with less volume to maintain cake texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 562kcal | 28% |
| Carbohydrates | 71g | 24% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 88mg | 29% |
| Sodium | 451mg | 19% |
| Potassium | 186mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 58g | 116% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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