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Moist Chocolate Bundt Cake

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This Moist Chocolate Bundt Cake is a rich and decadent dessert made with devil’s food cake mix, chocolate pudding, and sour cream for an ultra-moist texture. Finished with a smooth chocolate glaze and mini chocolate chips, it’s an easy yet impressive treat for any occasion.

Ingredients

1 box devil's food cake mix

1 (3.9-ounce) packet instant chocolate pudding mix

1 cup sour cream

4 eggs

1/2 cup coffee, room temperature (or water)

1/2 cup vegetable oil

1 cup chocolate chips

1 cup semi-sweet chocolate chips

1/4 cup butter

1/4 cup light corn syrup

Mini chocolate chips, for garnish

Instructions

  1. Preheat the oven to 350°F and generously coat a Bundt cake pan with cooking spray.
  2. In a large mixing bowl or stand mixer bowl, combine the devil’s food cake mix and instant chocolate pudding mix.
  3. Add sour cream, eggs, coffee (or water), and vegetable oil. Mix until the batter is smooth and well combined.
  4. Stir in the chocolate chips until evenly distributed.
  5. Pour the batter into the prepared Bundt pan and spread evenly.
  6. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Allow the cake to cool for about 5 minutes, then carefully invert the pan to release the cake. Let the cake cool completely.
  8. To make the glaze, combine the semi-sweet chocolate chips, butter, and light corn syrup in a microwave-safe bowl.
  9. Microwave on low power, stirring every 30 seconds, until the mixture is melted, smooth, and glossy.
  10. Once the cake is completely cooled, pour the chocolate glaze over the top, letting it drip naturally down the sides.
  11. Sprinkle mini chocolate chips over the glaze if desired and serve.

Notes

  • Use brewed coffee instead of water to enhance the chocolate flavor.
  • For a richer glaze, add a handful of extra melted chocolate chips to the topping.
  • Drizzle melted peanut butter over the glaze for a chocolate peanut butter variation.
  • Add a few drops of peppermint extract to the glaze for a mint chocolate twist.
  • Chopped walnuts or pecans can be mixed into the batter for added crunch.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate if your kitchen is warm.
  • Frozen slices can be stored for up to 2 months and thawed overnight in the refrigerator.

Nutrition

Find it online: https://recipesbyjanet.com/moist-chocolate-bundt-cake/