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Chocolate Bundt Cake

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Indulge in the rich, velvety goodness of this Chocolate Bundt Cake—a moist and tender dessert perfect for any special occasion or a sweet treat after dinner.

Ingredients

Scale
  • 15 ounces Devil’s Food Cake Mix
  • 3.9 ounces instant chocolate pudding mix
  • 4 eggs
  • ¾ cup canola oil
  • ¾ cup warm water or coffee
  • 1 cup sour cream
  • 1½ cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 325°F (163°C) and prepare a bundt pan by greasing it well with butter or non-stick spray.
  2. In a large mixing bowl, combine the devil’s food cake mix and the instant chocolate pudding mix. Whisk gently to mix the dry ingredients evenly.
  3. Add the eggs, canola oil, warm water (or coffee), and sour cream to the dry mixture. Mix gently until just combined, taking care not to overmix.
  4. Fold in the semi-sweet chocolate chips for added chocolatey goodness.
  5. Pour the batter into the prepared bundt pan, ensuring it’s evenly distributed.
  6. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
  7. Allow to cool in the pan for 15 minutes, then invert onto a serving plate to cool completely.

Notes

Serve with whipped cream or vanilla ice cream for an extra treat. Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For freezing, wrap slices individually and freeze for up to 3 months.

Nutrition

Keywords: chocolate cake, bundt cake, dessert, holiday baking, chocolate dessert

Find it online: https://saveurmagique.com/chocolate-bundt-cake/