Use code SIDECHEF for $10 off your first shoppable recipe order.
SideChef
 >  Recipes
 >  Pescatarian Recipes
RECIPE
10 INGREDIENTS12 STEPS2hr 5min

Chocolate Chocolate Chip Bundt Cake

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!
Chocolate Chocolate Chip Bundt Cake Recipe | SideChef
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!
Snowflakes & Coffeecakes
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Pick Up From
Estimated Total: Estimated Total:
Fulfilled by
Snowflakes & Coffeecakes
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
2hr 5min
Total Time
50min
Active Time
$1.59
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12

Chocolate Chocolate Chip Bundt Cake

1 pckg
Devil's Food Cake Mix
1 pckg
(3.4 oz)
Instant Chocolate Pudding
1 cup
Sour Cream , room temperature
4
Large  Eggs , room temperature
1/2 cup
Vegetable Oil
1/2 cup
Water , room temperature
1 tsp
Pure Vanilla Extract

Chocolate Ganache

1 1/3 cups
or Semi-Sweet Chocolate
1 cup
Heavy Cream
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Pick Up From
Estimated Total: Estimated Total:
Fulfilled by

Nutrition Per Serving

VIEW ALL
CALORIES
611
FAT
37.4 g
PROTEIN
7.3 g
CARBS
61.2 g

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

HIDE IMAGES
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) , 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 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.
ADD TO PLAN

Rate & Review

Tap to Rate:
Leave a comment
52 Saved
TOP
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
Recipe Saved to My Saved Recipes VIEW
Save Time, Shop Ingredients
Love this recipe? Shop what you need with just one click. Get $10 off your first order with code SIDECHEF
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
Nutrition Per Serving
Calories
611
% Daily Value*
Fat
37.4 g
48%
Saturated Fat
24.7 g
123%
Trans Fat
0.1 g
--
Cholesterol
104.2 mg
35%
Carbohydrates
61.2 g
22%
Fiber
3.9 g
14%
Sugars
39.8 g
--
Protein
7.3 g
15%
Sodium
497.7 mg
22%
Vitamin D
0.3 µg
2%
Calcium
140.2 mg
11%
Iron
4.2 mg
23%
Potassium
311.9 mg
7%
Find Nearby Walmart Stores
Enter your zip code to find a Walmart near you.
Sorted by distance from