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SideChef
Recipes
Comfort Food
Chocolate Chocolate Chip Bundt Cake

10 INGREDIENTS • 12 STEPS • 2HRS 5MINS

Chocolate Chocolate Chip Bundt Cake

Recipe
Moist and fudgy chocolate cake, filled with tiny bits of chocolate chip and topped with silky chocolate ganache. One of the best bundt cakes you will ever have, and perfect for everyday or special occasions!
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Moist and fudgy chocolate cake, filled with tiny bits of chocolate chip and topped with silky chocolate ganache. One of the best bundt cakes you will ever have, and perfect for everyday or special occasions!
author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/

2HRS 5MINS

Total Time

$1.58

Cost Per Serving

Ingredients

Servings
12
us / metric
Chocolate Chocolate Chip Bundt Cake
Devil's Food Cake Mix
1 pckg
Devil's Food Cake Mix
Instant Chocolate Pudding
1 pckg
(3.4 oz)
Instant Chocolate Pudding
Sour Cream
1 cup
Sour Cream, room temperature
Egg
4

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Large Eggland's Best Classic Eggs, room temperature
Vegetable Oil
1/2 cup
Vegetable Oil
Water
1/2 cup
Water, room temperature
Pure Vanilla Extract
1 tsp
Pure Vanilla Extract
Mini Chocolate Chips
1 1/2 cups
Mini Chocolate Chips
Chocolate Ganache
Semi-Sweet Dark Chocolate
1 1/3 cups
Semi-Sweet Dark Chocolate
or Semi-Sweet Chocolate
Heavy Cream
1 cup
Heavy Cream

Nutrition Per Serving

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Calories
407
Fat
32.2 g
Protein
3.2 g
Carbs
26.3 g
Love This Recipe?
Add to plan
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Chocolate Chocolate Chip Bundt Cake
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author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/

Author's Notes

Makes 16 servings.

If you prefer a more tender and lighter cake exterior, bake at 325 degrees F (160 degrees C) for about 75-80 minutes, or until a knife inserted in the middle comes out clean.

This cake is even better after it has had time to chill in the fridge for a day. Bake it one day, enjoy it the next – the cake is moister and more flavorful the day after you bake it!

You can make the ganache in advance; store covered at room temperature. If it thickens too much to drizzle, place the bowl over a pan of simmering water and stir until the desired consistency is reached.

This cake can also be served warm and sprinkled with powdered sugar rather than drizzling with Chocolate Ganache.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C). Generously grease and flour a 10-cup bundt pan or spray with baking non-stick spray; set aside.
step 2
In the bowl of your stand mixer fitted with a paddle attachment, combine the Devil's Food Cake Mix (1 pckg), Instant Chocolate Pudding (1 pckg), Sour Cream (1 cup), Eggland's Best Classic Eggs (4), Water (1/2 cup), Vegetable Oil (1/2 cup), and Pure Vanilla Extract (1 tsp). Mix on low speed just until ingredients are blended, and then increase speed to medium and continue blending for 3 minutes. Fold in Mini Chocolate Chips (1 1/2 cups).
step 3
Pour the cake batter evenly into the prepared bundt pan, smoothing the top gently.
step 4
Bake for 15 minutes.
step 5
Reduce oven temp to 325 degrees F (160 degrees C) and continue baking for 30-40 minutes or until a knife inserted comes out clean.
step 6
Remove from oven. Let cool for 10 minutes.
step 7
Invert cake onto a serving platter, place your hand in an oven mitt and tap all around the bottom of the pan until the cake releases completely. Cool for an additional 30 minutes at room temperature. I recommend covering the cake with plastic wrap at this point and placing it in the refrigerator overnight or until you are ready to frost it – this will seal in the moisture!
step 7 Invert cake onto a serving platter, place your hand in an oven mitt and tap all around the bottom of the pan until the cake releases completely. Cool for an additional 30 minutes at room temperature. I recommend covering the cake with plastic wrap at this point and placing it in the refrigerator overnight or until you are ready to frost it – this will seal in the moisture!
step 8
Chop the Semi-Sweet Dark Chocolate (1 1/3 cups) into small pieces. Place the chocolate in a small heatproof bowl.
step 9
Place the Heavy Cream (1 cup) in a small saucepan over medium heat and bring to a low simmer (small bubbles around the edge of the pan), stirring occasionally.
step 10
Once simmering, immediately pour the cream over the chocolate. Swirl the bowl to ensure that all of the chocolate is coated with the cream. Cover your bowl and leave it undisturbed for 5 minutes.
step 11
After 5 minutes, remove the cover and begin to slowly whisk the mixture, starting with small circles in the middle and working your way outward until you have a smooth, glossy frosting. Let cool at room temperature for at least 30 minutes.
step 12
Place the cake on a serving platter and pour the ganache evenly over the top of the cake. Add mini chocolate chips or sprinkles if you would like! The cake can be kept, covered, at room temperature for up to 5 days.
step 12 Place the cake on a serving platter and pour the ganache evenly over the top of the cake. Add mini chocolate chips or sprinkles if you would like! The cake can be kept, covered, at room temperature for up to 5 days.

Tags

Comfort Food
Snack
Shellfish-Free
Dessert
Vegetarian
Valentine's Day
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