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Chocolate Bundt Cake

Indulge in a rich, moist, and decadent chocolate bundt cake that is perfect for any gathering or as an everyday treat.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy
Servings: 12 servings

Ingredients

Wet Ingredients

  • ½ cup warm water To dissolve instant coffee
  • 1 teaspoon instant coffee Optional, but recommended for enhanced flavor

Dry Ingredients

  • 15.25 ounces devil’s food cake mix 1 box
  • 3.9 ounces instant chocolate pudding mix 1 small box
  • 4 large eggs
  • 1 cup sour cream
  • ½ cup canola oil Or vegetable oil
  • 1 ½ cups semi-sweet chocolate chips

Instructions

  • Step 1: Preheat your oven to 350°F (175°C) and grease a standard 10-cup bundt pan with cooking spray or butter, then dust with flour.
  • Step 2: In a medium bowl, mix the warm water and instant coffee until dissolved. Add in the eggs, sour cream, and canola oil, whisking until smooth.
  • Step 3: In a large mixing bowl, combine the devil’s food cake mix and instant chocolate pudding mix, stirring briefly.
  • Step 4: Gradually pour the wet ingredients into the dry ingredients, mixing on low speed until combined, then increase to medium speed and beat for about 2 minutes.
  • Step 5: Gently fold in the semi-sweet chocolate chips using a spatula.
  • Step 6: Pour the batter into the prepared bundt pan and gently tap to release air bubbles.
  • Step 7: Bake for approximately 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Step 8: Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.

Equipment

  • Bundt Pan
  • Mixing Bowl
  • Electric Mixer

Notes

For best flavor, use high-quality chocolate chips. Let the cake cool completely before removing it from the pan to prevent breaking.