Super easy and moist Chocolate Bundt Cake Recipe with dark chocolate ganache. Leave everything else and bake it right now!
With this chocolate bundt cake around, your mornings are sure to start with chocolate and end with chocolate! I mean look at it. ↑↑↑ It’s not that I always speak from experience or anything.
This cake is laughably easy, ridiculously rich, super moist and so chocolatey. Topped with ganache (ooh some of it also seeps into the cake, DELICIOUS!) and chocolate chips of two kinds. It’s time to loosen up those pants my friends!
Cake Mix Chocolate bundt cake:
The recipe begins with cake mix. Now I know many of you don’t like cake recipes that start from a box. But believe me, there is no alternative to this recipe that I’ve found yet!
Usually bundt cakes have a tendency to dry out as they bake. But I wanted my cake far cry from being dry! And you will agree I did a good job there, won’t you?
Apart from being supremely moist, it is so soft and has a velvety texture. When you attempt to cut it, the fork goes in like it’s softened butter.
All the credit goes to sour cream, chocolate pudding mix and oil in the recipe. Yes, we are using oil to moisten and soften our bundt cake today. We don’t really need that buttery taste in chocolate cake recipes like this. All we want to taste is chocolate.
This sour cream+oil duo creates the most moist chocolate bundt cake you’ll ever know!
How do you make a chocolate bundt cake from scratch?
- Mix all wet ingredients till combined
- Mix and beat in cake mix and pudding
- Fold in the chocolate chips
- Pour and bake in a greased bundt pan
- Top with chocolate glaze when the cake cools down
I topped my chocolate bundt cake with a dark chocolate ganache. This ganache is prepared on the stove top with a few simple ingredients. I used dutch cocoa for that dark color. You could also use natural unsweetened one if you prefer.
Dotted this crazy decadent cake with a boatload of chocolate chips (both mini + regular). Oh and also added 2 full cups of chocolate chips in the cake batter. Told ya, you need to loosen your pants!
Can you use any cake mix in a bundt pan?
Yes you can. This cake is the living proof. 😉 Vanilla and other flavored cake mixes can also be used here. I go with vanilla pudding when doing do.
How do you keep a bundt cake moist?
Adding oil, sour cream, full fat yogurt and even pudding help making cakes moist. Additionally topping cake with glazes and syrups also keep cakes moist.
How do you grease a Bundt pan?
Use vegetable oil or shortening to grease your bundt pan. Then coat the pan with a layer of flour.
How many boxes of cake mix do I need for a Bundt cake?
For a 10 inch bundt cake pan you will need one box of cake mix.
Should you let a bundt cake cool before flipping it?
Allow the cake to cool down for around 10 minutes before attempting to flip it.
What does adding pudding to a cake mix do?
Adding pudding to cake mix makes the cake super moist. Also gelatin present in the pudding gives a stable structure to cakes.
Fair warning: Bake this cake only when you have company around. I am not so experienced to extend this warning any further!
More dessert recipes:
Still hungry? Try my brownie and chocolate chips stuffed giant cookie next!
Are you into vegan baking? Then my non-vegans approved easy chocolate cake is for you!
You DO NOT want to miss out on these cookies with sparkling chocolate chips!
Want more chocolate? Then five my moist chocolate cupcakes recipe a go! You will love that strawberry frosting on top!
If you liked these Cookies give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook!
Chocolate Bundt Cake Recipe
- 10 inches Bundt Pan
- 1 Box (15.25 oz) Dark chocolate cake mix
- 1 Box (3.9 oz) Dark chocolate pudding (instant)
- 1 Container (16 oz) Sour cream
- 3 large Eggs
- 1/3 Cup Oil
- 1/2 Cup Water
- 2 Cups Dark mini chocolate chips
For dark chocolate ganache
- 1/4 Cup Dutch processed cocoa powder
- 1/3 1/3 Cup Granulated Sugar
- 2 Tbsp Butter
- 1 Tbsp Milk
- 1/2 tsp Vanilla Extract
- 1/4 Cup Milk chcolate chips (Regular)
- 1/4 Cup Mini chocolate chips
- Preheat you oven to 350 deg F. Generously grease and dust a 10 inches bundt pan with oil/shortening and coat it with dark cocoa/flour. Set it aside.
- In a mixing bowl combine all the wet ingredients (egg, oil, sour cream and water) till mixed. Now add cake mix and pudding mix and beat until no flour is visible. You could also do this with a hand/stand mixer. Mix everything on medium speed for about a minute till the batter is smooth and is well combined. Don't over-mix it. Add in the two cups of chocolate chips.
- Pour batter in the prepared pan and bake for about 55-58 minutes or until the cake isn't jiggly anymore and is set in the middle.
- Allow the cake to cool in the pan for a while and then invert on a wire stand to cool completely. Frost when cooled.
To make Chocolate Ganache:
- Make ganache while cake is in the oven. In a small sauce pan add milk, butter, vanilla, sugar, cocoa and heat it till the sugar dissolves, stirring continuously. Remove from heat and let it cool completely. Now beat the ganache using a balloon whisk till it thickens and smoothens to a spreadable consistency.
- You can also use chocolate mixes with natural cocoa and the same goes for pudding as well in this recipe.
- Don't use cake mixes that already have puddings mixed in them. It doesn't give the same results.
- If your bundt cakes aren't completely moist (or incase they are overbaked), I follow this weird trick that works like a charm! Simple syrup soaking! Take about 2 tbsps of water and equal amount of sugar. This solution shouldn't be all watery or else you will end up over-moistening your cake. You will heat it in the microwave just till it boils, to help that sugar dissolve completely. Drizzle this room temperature solution over your cake using a spoon/pastry brush and voila! Sometimes, I also do it on individual slices (Now you know for sure how I loathe dry bundts). You will be amazed to see how it enlivens your cake. Taste wise and look wise.
This cake recipe is adapted from cookiesandcups.com