This is hands down the BEST chocolate Bundt Cake EVER (in my opinion), and it is quick, easy, and foolproof AND made with a mix.
This is the BEST Chocolate Bundt Cake EVER
Of all the chocolate cakes I’ve ever made, this one is hands down the best. It always gets raves. I always get requests for the recipe. This cake is proof that a “doctored cake mix” is second to none. Everyone adores this cake. And it is the easiest cake in the world to make.
This Cake Has Quadruple Chocolate
There are 4 chocolate ingredients that make this cake so rich, intense, and delicious. Here is the breakdown:
- Devil’s Food Cake Mix. This is the darkest chocolate cake mix and the best. I use Duncan Hines.
- Chocolate Pudding. Use 1 standard (small) box of instant (not cook & serve) chocolate pudding.
- Chocolate Chips. Use between 8-12 oz of semi-sweet chocolate chips in the cake. Ghirardelli is my favorite.
- Chocolate Ganache. This final layer takes this cake over the top.
This Cake is Easy to Make
You don’t have to be a cook, or even love to cook, to master this cake. Using a cake mix eliminates the need to measure flour. Making this in a bundt pan makes this one pan easy. Glazing with a pourable ganache means no frosting multiple layers.
There is No Shame in Cake Mix
Please don’t pass on this because it starts with a cake mix. Few folks will likely be able to tell. In fact, THE best white cake with buttercream frosting, a previous post, is my favorite white cake (made with cake mix also)! It is so yummy that I’ve had readers email me raving about it. I’ve had two readers tell me that they used the recipe for wedding cake.
Make ahead: This is one of those cakes that tastes better the second or third day after baking. This cake can also be made ahead and frozen. Simply make the cake (but don’t glaze it), wrap well, and freeze up to one month. To thaw, simply remove from freezer and thaw several hours at room temp. When cake is at room temp, make ganache and pour over cake.
This cake can be made as a layer cake and frosted. One of my fave layered variations is this Triple Chocolate Cake with Peanut Butter Frosting. It is rich and showstopping. Folks can usually only eat a small slice, so one cake should feed 12-12 folks.
- The bundt in the photo above is a Nordic Ware “party bundt” that I love but that is no longer made (Nordic Ware told me that it was retired several years ago.) This Nordic Ware Platinum Classic Bundt is the closest thing to my party bundt.
- (2) 9″ round cake pans make a basic, simple layer cake that will require frosting.
- (3) 8″ cake pans are my fave for a standard layer cake. I use 3 Baker’s Secret 8″ round cake pans. Again, layer cakes require frosting and/or filling but make a wonderful and impressive presentation.
Cook’s Notes: 1) Be careful to watch the cake during baking and remove when it still has a moist sheen to the middle and just barely has a jiggle in the middle near the center. Don’t let it get dry and pulling away from the pan. 2) Let the cake cool at least half an hour before turning out of bundt pan and another 30 minutes before glazing it. If the cake is too warm and soft, the glaze will be absorbed into the cake (and sink it somewhat).
In the video below, I show how easy it is to pour the ganache over the Bundt Cake.
Below are my all time favorite baking and kitchen tools. They make baking this cake and most other baked goods so much easier.
I so hope you enjoy my favorite chocolate cake! If you make it, please leave comments and let us all hear your thoughts. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 1 box Devils Food cake mix (I use Duncan Hines)
- 1 small (3 oz) jello instant chocolate pudding
- 1/2 cup sugar
- 3/4 cup oil
- 3/4 cup water
- 4 eggs (at room temp)
- 8-oz sour cream (may use reduced fat but not fat free)
- 1 cup chocolate chips (Nestle's miniature are my favorite)
- 1 cup heavy cream
- 2 TB white corn syrup
- 12 oz. bag Ghirardelli semisweet chocolate chips
- 2 tsp vanilla, optional
- Preheat oven 350 degrees.
- Spray bundt pan completely with Baker's Joy; set aside.
- In medium bowl, mix cake mix, pudding, and sugar.
- Add oil and water, mixing with a hand mixer until combined.
- Add eggs one at a time, blending for about 2 minutes.
- Add sour cream and chips; blend well until all ingredients are fully incorporated.
- Bake for approximately 40 minutes or until cake is "just set" in the center (no longer jiggles).
- Alllow cake to cool in pan 15-20 minutes before removing.
- Gently turn pan over; release cake onto plate.
- Allow cake to cool for 20 minutes before glazing.
- Pour chocolate ganache over top, letting it drip down both sides of cake.
- Pour chocolate chips into small bowl.
- Heat cream and corn syrup on stovetop or in microwave until steaming (but not boiling).
- Pour hot cream over chocolate chips and let sit for 5 minutes (do not stir yet).
- After 5 minutes, add vanilla, if using, and stir until smooth.
- Allow to thicken slightly before pouring over cake.
Serving Size1 slice
Amount Per Serving Calories 618 Total Fat 36g Saturated Fat 15g Trans Fat 1g Unsaturated Fat 19g Cholesterol 84mg Sodium 349mg Carbohydrates 70g Fiber 3g Sugar 48g Protein 6g