Death By Chocolate Bundt Cake (And The Food Charlatan’s 5th Birthday!)
User Reviews
4.9
Death By Chocolate Bundt Cake (And The Food Charlatan’s 5th Birthday!)
Description
This cake uses devil's food cake mix and chocolate pudding mix as the base, combined with sour cream, water, oil, eggs, and a generous amount of semisweet chocolate chips folded into the batter. The mixture is whipped to incorporate air, then baked in a well-greased and cocoa-dusted bundt pan, resulting in a moist cake with tender crumb and intense chocolate flavor.
After baking and cooling briefly, the cake is inverted onto a plate. A ganache made by melting chocolate chips with warmed cream is spooned over the top and sides of the cake, providing a smooth, glossy finish accented with mini chocolate chips for garnish. The cake’s texture is soft yet substantial, with pockets of melted chocolate chips adding richness.
This dessert serves well as a centerpiece for celebrations or as an indulgent treat. It pairs well with coffee or milk. Variations in baking pan will affect baking time and should be monitored carefully. The recipe notes suggest flexibility with cake mix size and pan type for convenience.
Ingredients
For the cake:
- 1 .25-oz. box devil's food cake mix dry*
- 1 .1-oz. box chocolate pudding mix dry
- 1 cup sour cream
- 1 cup water
- 1/2 cup neutral cooking oil generic cooking oil
- 3 egg
- 12 ounces semisweet chocolate chips 2 cups
For the ganache:
- 1 cup cream
- 1 cup chocolate chips I like semisweet
- mini chocolate chips to garnish
Instructions
- Preheat the oven to 350 degrees F.
- Grease a bundt pan very well with butter or nonstick spray. Use a small amount (like a teaspoon) of cocoa OR flour (Cocoa will be prettier) to dust the pan. Tap the pan around and shake out excess.
- Combine the dry cake mix and dry pudding mix in a large bowl or stand mixer.
- Beat in the sour cream, water, oil, and eggs. Scrape the sides and bottom and beat well for at least 2 minutes to whip air into the cake.
- Fold in 2 cups of chocolate chips.
- Pour the batter into the prepared pan and bake for 55-58 minutes, or until a toothpick comes out clean. Don't over bake it!!
- Let cool on a wire rack for 10 minutes.
- Use a plastic knife (so you don't scrape your pan) to loosen the edges of the cake, then invert it onto a serving plate or cake stand.
- Meanwhile, make the ganache. In a small bowl, measure out 1 cup of cream. Microwave for about 1 minute, stir, and continue heating in 20 second intervals until you see bubbles on the side of the bowl.
- Immediately pour in 1 cup chocolate chips but don't stir. Let the chocolate sit for about a minute (to melt) then use a whisk to stir it together. Don't give up, just keep whisking and it will thicken up.
- Drizzle the warm cake with the ganache. You can serve it room temperature too, if you like. The ganache will thicken as it cools, just throw it in the microwave for a few seconds if you need it to thin out.
- Garnish with mini chocolate chips and serve with a tall glass of cold milk!
Notes
- The cake mix weight can vary; using a 16 oz box instead of 12.5 oz will work but may affect texture slightly.
- If using a 9x13 pan, reduce bake time; start checking at 25-30 minutes for doneness with a toothpick.
- Avoid overbaking to maintain moistness; test with a toothpick toward the end of baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 501kcal | 25% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 42g | 65% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Potassium | 262mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 581IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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