Decadent Chocolate Bundt Cake

5 from 4 votes

Decadent Chocolate Bundt Cake

This Decadent Chocolate Bundt Cake is a rich, indulgent dessert made with Devil’s food cake mix, chocolate pudding, sour cream, and chocolate chips for an ultra-moist texture. Whether served warm for a molten lava cake effect or enjoyed cold, it’s delicious enough to skip the frosting—just a dusting of powdered sugar will do! Perfect for special occasions or a cozy weekend treat, this easy-to-make cake is sure to satisfy any chocolate lover’s cravings.

Course Cake, Dessert

Cuisine American

Keyword bundt cake, cake mix, chocolate

Prep Time 15

Cook Time 55

Cooling time 15

Total Time 1 25

Servings servings

Calories 374kcal

Author Laura

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.

Nutrition