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Richly Decadent Chocolate Bundt Cake

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This is a fabulous recipe today for all you chocolate lover’s out there. It comes courtesy of my mom who got it from one of the girls who does her hair. My mom’s hair dresser found a yummy richly decadent chocolate bundt cake recipe and now my mom makes it every Sunday.

My mom tried a cake for a party and gave us some leftover pieces to try. I know, what a nice mom! I of course snapped a photo so I can share it with you all.

Decadent Chocolate Bundt Cake | realmomkitchen.com

To make this Richly Decadent Chocolate Bundt cake, start by mixing a Devils food cake mix withsome chocolate instant pudding mix, sour cream, oil, water, and eggs.

Beat the mixture on low speed until moistened. Then beat on medium for 2 minutes.

Stir in chocolate chips and pour into a greased and floured 10 inch fluted tube pan. I always use Pam Baking spray instead. It has alsways worked for me.

Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Some people have said they have had to cook this as long as 55 minutes.

Now we had the cake cold, which was fabulous. However, my mom informed me that her hair dresser advised eating this cake warm. When it’s warm, the cake tastes like a molten lava cake. So there is no need to frost this baby.

It is rich enough without any frosting. Just give it a light dusting of powdered sugar.

It is a great way to make it pretty. I would think the warm decadent chocolate bundt cake would also be excellent with a nice scoop of vanilla ice cream on the side! YUM!

Frequetnly Asked Questions

What size bundt pan should I use?
You can use a 10-12 cup bundt pan for this recipe.

How do I prevent my cake from sticking to the pan?
Grease and flour the bundt pan thoroughly, or use a baking spray with flour to ensure easy removal. I prefer the baking spray with flour. It has never failed me.

How can I determine when the cake has finished baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, you have a done cake.

Can I make this cake ahead of time?
Yes, you can make the cake a day in advance and store it at room temperature or in the refrigerator.

Can I freeze a chocolate bundt cake?
Yes, you can freeze the cake for up to 2-3 months. Thaw it in the refrigerator before serving.

Here’s what you need to make this
Decadent Chocolate Bundt Cake

  • DEVILS FOOD CAKE MIX
  • INSTANT CHOCOLATE PUDDING MIX
  • SOUR CREAM
  • OIL
  • WARM WATER
  • EGGS
  • SEMI-SWEET CHOCOLATE CHIPS
  • POWDERED SUGAR

For more beef recipes, try:

Decadent Chocolate Bundt Cake | realmomkitchen.com

Decadent Chocolate Bundt Cake

Real Mom Kitchen

5 from 1 vote
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Calories

Ingredients
  

  • 1 package 18 ¼ ounces devil’s food cake mix
  • 1 package 3.9 ounces 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 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.
Tried this recipe?Let us know how it was!

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17 Comments

  1. I made this and followed exactly. It came out like pudding in the center. I even cooked it 25 more minutes and it stayed the same. It’s good but its like a pudding center and crunchy outside.

  2. I have used this recipe twice and the first time i went by the 35 minutes stated in the original recipe. It came out not done so i cooked it a little longer. Once i finally got it where i wanted it it came out delicious!! This time around I scrolled through the comments and found to keep it in the oven for 55 minutes.. I have now tried that and it came out much better.. Def a favorite of mine and will continue to use this recipe and just change my recipe card from 35 minutes to 55 minutes 🙂

  3. I tried your cake recipe yesterday but somehow couldn’t achieve the same result as you, my cake really wasn’t looking that good (but tasted fine). What kind of chocolate do you use? Maybe it’s because of the flour I used, I have a gluten intolerance so I used chickpea flour instead of usual wheat flour.

  4. I made this two weeks ago for a family bbq and one of my fiance’s cousins requested it be made for his birthday this weekend. I’ve just sent one off to his house and have a second in the oven for a bbq we’re having at our place this afternoon. Everyone loves this cake!

  5. Sorry, I was using another recipe to copy and paste when writing my post. I had issues with the internet while writing the post. I thought the completed post was saved to post, but it only saved the post half way through my edits. Here is the other bundt cake recipe if anyone else needs it. It is also excellent. I just haven’t shared this one yet.
    1 package (18 ¼ ounces) chocolate cake mix
    1 package (3.9 ounces) instant chocolate pudding mix
    3 tablespoons baking cocoa
    1 ¾ cups milk
    2 eggs
    2 cups (12 ounces) semisweet chocolate chips
    Powdered Sugar
    In a mixing bowl, combine cake and pudding mixes, cocoa, milk, and eggs. Beat on low speed until moistened. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to wire rack to cool completely. Dust with powdered sugar if desired. 12 to 15 servings.