Easy Chocolate Bundt Cake
User Reviews
4.6
21 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
12
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Course
Cake
Easy Chocolate Bundt Cake
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Craving a rich, decadent chocolate cake? This Easy Chocolate Bundt Cake is made by doctoring up a cake mix to turn it into an incredibly moist, perfect chocolate cake.
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Ingredients
For the Cake
- 1 box Devil’s Food cake mix 15.25 ounces
- 1 box instant chocolate pudding mix 3.4 ounces
- ¾ cup sour cream
- ¾ cup vegetable oil
- 3 large eggs lightly beaten
- 2 teaspoons pure vanilla extract
- 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water see note below
- 1 ½ cups semisweet chocolate chips
For the Ganache
- 2 ounces semisweet chocolate chips
- ¼ cup heavy cream
- 1 tablespoon light corn syrup
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Spray a 12-cup bundt pan with nonstick cooking spray - preferably one for baking. This will help ensure a clean release of the bundt cake from the pan.
- 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 espresso/water mixture. Beat for about two minutes on medium speed until well combined. Fold in 1 ½ cup chocolate chips. Pour batter into prepared pan and smooth the top with a spoon or spatula.
- Bake in preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool on a wire rack for 45 minutes before inverting onto a serving plate.
Prepare the Ganache
- Pour the chocolate chips into a small bowl. Add the heavy cream to a microwave safe cup or bowl and microwave on high in 15-second intervals until steaming and very hot, but not boiling. This should take anywhere from 45-60 seconds total. Immediately pour the hot cream over the chocolate chips and allow it to sit for 3 minutes before whisking in the corn syrup and vanilla to create a smooth ganache. Allow the ganache to cool for a few minutes before spooning it over the cooled cake. At this point, you can leave it as is or top with chocolate shavings, mini chocolate chips, or even sprinkles.
Notes
- If you do not have - or do not want to use - espresso granules, simply omit them but still add the ½ cup water.
Genuine Reviews
User Reviews
Overall Rating
4.6
21 reviews
Excellent
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