Decadent Chocolate Bundt Cake
Prep time
Cook time
Total time
This is my absolute favorite chocolate bundt cake. It is rich, moist and completely delicious. An easy chocolate glaze is the proverbial icing on the cake!
Recipe type: Dessert
Serves: 12
  • 1 box Betty Crocker Triple Chocolate Fudge cake mix
  • 1 large box instant devil's food pudding mix
  • 1 cup sour cream
  • 1 cup canola oil
  • 4 eggs
  • ½ cup warm water
  • 2 cups mini semisweet chocolate chips
  • ¾ cup semisweet chocolate chips
  • 3 T butter
  • 1 T light corn syrup
  • ¼ tsp vanilla extract
  1. Preheat oven to 350 degrees. Grease and flour bundt pan.
  2. In a large bowl combine cake mix, pudding mix, sour cream, oil, eggs and water. Beat on medium speed for 2 minutes.
  3. Stir in chocolate chips and pour into bundt pan.
  4. Bake for 50 to 55 minutes or until top springs back when lightly touched and toothpick inserted in the center comes out clean.
  5. Cool cake thoroughly in pan for a good hour and a half before turning over onto a serving platter.
  1. Combine ingredients in a microwaveable bowl. Microwave on high for 30 to 45 seconds, stirring every 15 seconds, until completely melted. Do not overcook!
  2. Spread or pour warm glaze over top of chocolate cake and let drizzle down the sides. Sprinkle with chopped pecans and shredded coconut (optional).
To make this chocolate cake even better, make it a day ahead. Allow it to cool no more than 45 minutes or so in the pan. Invert onto a plate and cover tightly with plastic wrap. Refrigerate overnight. Trust me on this one.
Recipe by Half-Scratched at