Richly Decadent Chocolate Bundt Cake
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If you’re a chocolate lover, this recipe is for you! This richly decadent chocolate bundt cake comes straight from my mom, who got it from her hairdresser—because great recipes have a way of traveling! Now, my mom makes this cake every Sunday, and after trying it myself, I can see why it has become a tradition.
She first made it for a party and was kind enough to share some leftover slices with us. And let me tell you—it was amazing! Of course, I had to snap a photo so I could share this indulgent treat with all of you.
We had the cake cold, and it was absolutely delicious. But my mom let me in on a secret—her hairdresser swears by eating it warm. When served fresh from the oven, this cake transforms into a consistency more like a molten lava chocolate cake, with gooey, melted chocolate throughout. No frosting is needed—it’s rich enough on its own!
For a simple yet elegant touch, just dust it with powdered sugar before serving. If you want to take it to the next level, pair it with a scoop of vanilla ice cream for the perfect balance of warm, fudgy cake and cool, creamy sweetness. YUM!
Ingredients for Decadent Chocolate Bundt Cake
- DEVIL’S FOOD CAKE MIX
- INSTANT CHOCOLATE PUDDING MIX
- SOUR CREAM
- VEGETABLE OIL
- WARM WATER
- EGGS
- SEMI-SWEET CHOCOLATE CHIPS
- POWDERED SUGAR
Ingredients for Decadent Chocolate Bundt Cake Recipe
Prepare the Batter:
- In a large bowl, combine Devil’s food cake mix, chocolate instant pudding mix, sour cream, oil, water, and eggs.
- Using an electric hand mixer, beat on low speed until the ingredients are moistened.
- Increase the speed to medium and continue beating for 2 minutes, ensuring a smooth and well-incorporated batter.
Add the Chocolate Chips & Prepare the Pan:
- Gently stir in chocolate chips, distributing them evenly throughout the batter.
- Grease and flour a 10-inch fluted tube or bundt cake pan to prevent sticking. Alternatively, use Pam Baking Spray, which works beautifully for bundt cakes.
Bake the Cake:
- Pour the cake batter into the prepared pan, spreading it evenly.
- Bake at 350°F for 35-40 minutes, or until a toothpick inserted near the center comes out clean. Some bakers have found they need to bake it up to 55 minutes, so check for doneness by testing the center with a toothpick.
Cool & Serve:
- Let the cake cool in the pan for 10-15 minutes, then carefully invert onto a wire rack to cool completely.
- Serve as-is or drizzle with chocolate ganache, powdered sugar, or a rich chocolate frosting or glaze for an extra decadent touch.
This Decadent Chocolate Bundt Cake is perfect for celebrations, holidays, or simply satisfying a chocolate craving. Moist, rich, and packed with chocolate flavor, it’s a dessert that will have everyone asking for seconds!
Frequently Asked Questions
Can I use a different cake mix instead of Devil’s Food?
Yes! While Devil’s Food cake mix gives the richest chocolate flavor, you can use a regular chocolate cake mix or even a dark chocolate mix for a deeper taste.
Do I need to frost this cake?
No frosting is needed! This cake is rich and moist on its own, but you can dust it with powdered sugar or drizzle it with chocolate ganache for an extra indulgent touch.
Can I serve this cake warm?
Absolutely! When served warm, the chocolate chips melt into the cake, creating a molten lava cake effect. It’s perfect with a scoop of vanilla ice cream on the side!
How do I prevent my bundt cake from sticking to the pan?
Make sure to grease and flour your bundt pan thoroughly. Pam Baking Spray works great because it includes flour, making it easier to release the cake cleanly.
Can I make this cake ahead of time?
Yes! You can bake it a day in advance and store it covered at room temperature. If you want to serve it warm, just microwave individual slices for a few seconds before serving.
How long should I bake this cake?
The recommended baking time is 35-40 minutes, but some people have needed up to 55 minutes. Check for doneness by inserting a toothpick near the center—if it comes out clean, the cake is ready!
Can I freeze this cake?
Yes! Wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving, or warm slices in the microwave for a fresh-baked taste.
What can I serve with this cake?
This cake pairs beautifully with vanilla ice cream, whipped cream, fresh berries, or a drizzle of caramel or chocolate sauce for an extra decadent dessert!
For more bundt cake recipes, try:
- Glazed Poppyseed Bundt Cake
- Favorite Bundt Cake
- Banana Bread Bundt
- Frosted Sour Cream Chocolate Bundt Cake
Decadent Chocolate Bundt Cake
Real Mom Kitchen
Equipment
Ingredients
- 18 ¼ oz pkg devil's food cake mix
- 3.9 oz pkg instant chocolate pudding mix
- 1 cup sour cream
- ½ cup oil
- ½ cup warm water
- 4 eggs
- 1 ½ cups semisweet chocolate chips
- Powdered Sugar
Instructions
- In a mixing bowl, combine cake and pudding mixes, sour cream, oil, water, and eggs.
- Beat on low speed until moistened. Beat on medium for 2 minutes. Stir in chocolate chips.
- Pour batter into a greased and floured (I always use Pam Baking spray – it's gotta be the baking kind) 10 inch fluted tube pan.
- Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. (Some people have had to cook this as long as 55 minutes)
- Cool for 10 minutes; remove from pan to wire rack to cool completely or eat it warm. Dust with powdered sugar if desired. 12 to 15 servings.
