This death by chocolate bundt cake is decadent, moist, and incredibly delicious. It literally melts in your mouth! Enjoy it warm or at room temperature with a glass of cold milk or coffee.
If you love chocolate, then you’re going to love this recipe! For more of my favorite chocolate recipes, check out this chocolate banana bread, rich chocolate cupcakes, and flourless chocolate cake.
INGREDIENT NOTES
SEE THE RECIPE CARD BELOW FOR INGREDIENT QUANTITIES AND INSTRUCTIONS.
- Cake Mix – Any type of chocolate cake mix will work. I used a chocolate fudge flavor but feel free to use devil’s food cake.
- Chocolate Pudding Mix – You’ll need one 5.9-ounce chocolate pudding mix.
- Oil – Vegetable or canola oil works.
- Chocolate Chips – I highly recommend using semi-sweet chocolate chips.
- Eggs – Take the eggs out of the fridge at least an hour before baking so they’re at room temperature.
- Sour Cream – Adds moisture! Make sure it’s at room temperature!
- Heavy Cream – A must for chocolate ganache.
TOP TIPS
- This cake took approximately 1 hour and 20 minutes to cook. So don’t be alarmed if it takes a while but keep in mind that every oven is different and yours may cook a lot quicker.
- Avoid overbaking the cake. Begin checking the cake at the one-hour mark by inserting a knife into the center. However, keep in mind that we added 2 cups of chocolate chips into the batter, so it’s fine if the knife doesn’t come out entirely clean.
- Allow the chocolate ganache to thicken a bit before pouring it over the cake. You can pour it over the cake while the cake is still warm, in fact, I encourage you to do so.
- Use a knife to loosen the center and edges of the cake before inverting it onto a plate.
WHAT SIZE BUNDT PAN SHOULD I USE?
I recommend using a greased 12-cup nonstick bundt pan.
I’M NOT A FAN OF CHOCOLATE GANACHE WHAT ELSE CAN I SERVE THIS WITH?
- Powdered Sugar
- Chocolate Syrup
- Vanilla Ice Cream
- Whipped Cream
STORAGE
This cake will stay fresh for 3-4 days. Make sure to place it in an air-tight container and keep it at room temperature.
Tried this death by chocolate bundt cake recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Death By Chocolate Bundt Cake
Servings: 8
Calories: 804kcal
This death by chocolate bundt cake is decadent, moist, and incredibly delicious. It literally melts in your mouth!
Equipment
- 12 cup Bundt Pan
Ingredients
- 1 box chocolate cake mix
- 1 5.9 ounce chocolate pudding mix
- 3 eggs room temperature
- ½ cup vegetable oil
- 1 ¼ cups water
- 1 cup sour cream room temperature
- 2 cups semi-sweet chocolate chips
Chocolate Ganache
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees F and grease a 12-cup bundt pan.
- In a large bowl, mix the eggs, sour cream, and oil. Mix until well combined, then add the chocolate cake mix, chocolate pudding, and water. Mix until well combined.
- Fold in the chocolate chips and then pour the cake batter into the prepared bundt pan.
- Bake the cake for 1 hour and 20 minutes or until a knife inserted in the center comes out mostly clean. However, keep in mind that we included chocolate chips, so the knife may not be entirely clean. As each oven varies, start checking the cake at the one-hour mark.
- Once the cake comes out of the oven, let it cool for a few minutes, then use a knife to loosen the center and edges of the cake. Invert it onto a plate and allow it to cool for a few minutes.
- While The cake cools, prepare the chocolate ganache. To make the ganache, pour the hot heavy cream over the chocolate chips and let it sit for a few minutes until the chocolate begins to melt.
- Using a whisk or spatula, gently stir the chocolate and cream until it is smooth and well combined. Allow it to thicken, and then pour it over the cake.
- Serve warm or at room temperature and enjoy!
Notes
- This cake took approximately 1 hour and 20 minutes to cook. So don’t be alarmed if it takes a while but keep in mind that every oven is different and yours may cook a lot quicker.
- Avoid overbaking the cake. Begin checking the cake at the one-hour mark by inserting a knife into the center. However, keep in mind that we added 2 cups of chocolate chips into the batter, so it’s fine if the knife doesn’t come out entirely clean.
- Allow the chocolate ganache to thicken a bit before pouring it over the cake. You can pour it over the cake while the cake is still warm, in fact, I encourage you to do so.
- Use a knife to loosen the center and edges of the cake before inverting it onto a plate.
Nutrition
Calories: 804kcal | Carbohydrates: 77g | Protein: 11g | Fat: 52g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 496mg | Potassium: 648mg | Fiber: 7g | Sugar: 47g | Vitamin A: 741IU | Vitamin C: 0.4mg | Calcium: 182mg | Iron: 7mg
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