Double chocolate bundt cake is an easy dessert that everyone goes crazy for, and it is perfect for the holidays.
I say it’s perfect for the holidays, but y’all, I honestly make this all times of year. It is the best chocolate cake and my fail-safe dessert that everyone loves. Every time I make it, at least two or three people ask for the recipe. So I figured it is a great one to share!🤗
Also, there is no healthy angle for this recipe, as is true for most of my dessert recipes. It exists simply to be enjoyed.✅
🙌🏻 It does involve a cake mix, and it does need to be one of the 18.25 ounce ones. Look out, y’all, because there seem to be a lot of 15 ounce ones on the shelf these days. I have used all the standard brands of cake mix, and they all do fine. I even tried a new one for this recipe.
But any brand will work, and I have used them all!
And yes, you read that correctly – YELLOW cake mix. I even tested it using this DIY yellow cake mix substitute, plus 1/4 teaspoon of salt. It was good, but the cake mix version tastes best in my opinion.
It also involves instant chocolate pudding mix, and I have used Jell-o, Hershey’s and generic brands. All good, as long as they are the 3.4 ounce size.👌🏻
One of the things that stands out to me about this cake is the texture.
It is so perfectly moist and totally melt-in-your-mouth texture.😋 And did I mention there are chocolate chips? 👏🏻👊🏻
I sure hope y’all enjoy it as much as we have over the years.
Tools Used to Make Double Chocolate Bundt Cake
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- Non-stick bundt pan
- Mixer – I am using my trusty Kitchenaid stand mixer, but a hand mixer would work too
- Mixing Bowl
- Liquid measuring cup
- Measuring cups and spoons
- Spatula to scrape the bowl
- Cake stand is handy for serving
- Cake caddy is convenient for transporting cake and keeping it fresh
Double Chocolate Bundt Cake Recipe
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Double Chocolate Bundt Cake
Double chocolate bundt cake is an easy dessert that everyone goes crazy for, and it is perfect for the holidays, or ANY time of year.
Ingredients
- 18.25 ounce box of yellow cake mix yellow cake mix substitute
- 3.4 ounce box of instant chocolate pudding mix (make sure it is regular, NOT sugar free)
- 1/2 cup sugar
- 3/4 cup water
- 3/4 cup avocado oil (canola oil works too)
- 4 eggs
- 8 ounces regular sour cream
- 6 ounces semi-sweet chocolate chip morsels
- cooking spray
Instructions
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Preheat oven to 350 degrees farenheit.
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In a medium mixing bowl, combine the cake mix, pudding mix and sugar, using a whisk to break up any lumps.
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In a separate large mixing bowl (I used the one on my stand mixer), combine the water, oil, eggs and sour cream and mix on low for about a minute.
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Slowly incorporate the dry ingredients until they are combined, making sure not to over-mix.
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Fold in the chocolate chips.
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Spray a bundt pan well with cooking spray.
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Add batter, and bake at 350 until cooked through, about 50 minutes.
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Allow cake to cool before removing from bundt pan. I like to place mine directly where I am serving it, such as a cake stand. I use the surface to cover the top of the bundt pan (cake stand will be upside down to start), and then carefully flip it over to where the bundt opening is on bottom, right up next to the plate. Then I carefully lift off the bundt pan.
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Use a fine mesh strainer to sprinkle on powdered sugar for garnish. This helps it to sprinkle more evenly and pretty, plus it strains out any lumps.
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