Unbelievably Moist Chocolate Bundt Cake
User Reviews
5
Unbelievably Moist Chocolate Bundt Cake
Description
The cake combines dark chocolate cake mix with instant pudding to boost softness and moisture. Sour cream and oil enrich the batter, keeping the texture tender without being heavy. Lightly beaten eggs and warm water help emulsify the batter and contribute to a smooth consistency. Folding in semi-sweet chocolate chips ensures melted melted spots of chocolate throughout the cake once baked.
Baked in a greased and floured 12-cup bundt pan at 350°F (180°C) for about 50 to 55 minutes, the cake is done when a toothpick comes out clean or with minimal melted chocolate residue. Allowing the cake to cool in the pan for at least an hour makes it easier to turn out without breaking. The optional glaze, made by melting chocolate, butter, and corn syrup, is spread over the cooled cake to add shine and additional flavor, possibly topped with chocolate chips or sprinkles before the glaze sets.
This cake can be served as a dessert for gatherings or special occasions. It pairs well with coffee or milk and allows variations in decorating with or without glaze based on preference.
The recipe is adapted from Allrecipes with a chocolate glaze also sourced there. Cooling and glazing steps contribute to the cake’s moist texture and rich appearance.
Ingredients
For the chocolate cake:
- 1 box cake mix dark chocolate
- 1 package instant chocolate pudding mix (5.9 oz)
- 1 cup sour cream
- 1 cup vegetable oil
- 4 egg lightly beaten
- 1/2 cup water warm
- 2 cups semi sweet chocolate chips
For the chocolate glaze: (optional)
- 3/4 cup semisweet chocolate chips
- 3 tablespoon butter
- 1 tablespoon light corn syrup
- 1/4 teaspoon vanilla extract
Instructions
For the chocolate cake:
- Preheat the oven to 180 C (350 F). Grease and flour a 12 cup bundt cake pan.
- In a large bowl, stir together cake mix, pudding mix, sour cream, vegetable oil, eggs and water until well combined.
- Stir in the chocolate chips, then transfer batter to prepared pan.
- Bake for 50-55 minutes until cake top is springy to touch, and toothpick comes out clean (or mostly clean, the chocolate chips might show melted chocolate on the toothpick)
- Cool in pan for at least one hour, then invert onto serving plate and top with the chocolate glaze or sprinkle some icing sugar on top.
For the chocolate glaze:
- In a double boiler (a heatproof bowl set over a pan of simmering water), melt together the chocolate, butter, and corn syrup, stirring until completely combined. Remove from heat and stir in vanilla.
- Spread the warm glaze on top of the cooled cake, and if you want to top with chocolate chips or sprinkles do it before the glaze sets.
Notes
- The chocolate cake base and glaze recipes originate from Allrecipes.
- Allow the cake to cool completely in the pan before inverting and glazing to avoid breaking the cake.
- The glaze can be customized by adding chocolate chips or sprinkles before it sets for added texture and decoration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
