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Per serving
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- 1
Heat the oven and prep the pan
Preheat the oven to 350°F. Grease a bundt pan very well with butter or nonstick spray, getting into every groove. Dust it with a little cocoa powder instead of flour, tapping out the excess. Cocoa keeps the pan from leaving a white film on your dark cake, so it comes out clean and pretty.
- 2
Combine the dry mixes
In a large bowl or stand mixer, whisk together the dry devil's food cake mix and the dry instant chocolate pudding mix. The pudding mix is the secret here: it adds extra starch and richness that makes the crumb almost impossibly moist.
- 3
Add the wet ingredients
Add the sour cream, water, vegetable oil, and eggs. Beat well for at least 2 full minutes, scraping the sides and bottom. Don't rush this: those 2 minutes whip air into the batter and the sour cream and oil are what keep every slice tender for days.
- 4
Fold in the chocolate
Fold in 2 cups of the semisweet chocolate chips (save the remaining 1 cup for the ganache). Pour the batter into your prepared pan and smooth the top.
- 5
Bake
Bake for 55 to 58 minutes, until a toothpick inserted comes out clean. Watch it closely near the end. The single biggest thing that ruins a chocolate cake is overbaking, so pull it the moment the toothpick is clean.
- 6
Cool and unmold
Let the cake cool on a wire rack for 10 minutes. This short rest lets it set up so it releases cleanly. Run a plastic knife around the edges (so you don't scratch the pan) and invert it onto a serving plate.
- 7
Make the ganache
Pour the heavy cream into a small bowl and microwave about 1 minute, then in 20-second bursts until you see bubbles at the edges. Immediately add the reserved 1 cup of chocolate chips but don't stir yet. Let them sit a full minute to melt, then whisk. It looks broken at first, so keep whisking and it will come together smooth and glossy.
- 8
Glaze and serve
Drizzle the warm ganache over the cake so a little seeps in. Scatter mini chocolate chips on top and serve with a tall glass of cold milk. If the ganache firms up too much later, warm it a few seconds to loosen.
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Death by Chocolate Bundt Cake
Created by: SugarAndButter
Ingredients
- 1 devil's food cake mix
- 1 instant chocolate pudding mix
- 1 cup sour cream
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 3 cup semisweet chocolate chips
- 1 cup heavy cream
- mini chocolate chips
Instructions
- Heat the oven and prep the panPreheat the oven to 350°F. Grease a bundt pan very well with butter or nonstick spray, getting into every groove. Dust it with a little cocoa powder instead of flour, tapping out the excess. Cocoa keeps the pan from leaving a white film on your dark cake, so it comes out clean and pretty.
- Combine the dry mixesIn a large bowl or stand mixer, whisk together the dry devil's food cake mix and the dry instant chocolate pudding mix. The pudding mix is the secret here: it adds extra starch and richness that makes the crumb almost impossibly moist.
- Add the wet ingredientsAdd the sour cream, water, vegetable oil, and eggs. Beat well for at least 2 full minutes, scraping the sides and bottom. Don't rush this: those 2 minutes whip air into the batter and the sour cream and oil are what keep every slice tender for days.
- Fold in the chocolateFold in 2 cups of the semisweet chocolate chips (save the remaining 1 cup for the ganache). Pour the batter into your prepared pan and smooth the top.
- BakeBake for 55 to 58 minutes, until a toothpick inserted comes out clean. Watch it closely near the end. The single biggest thing that ruins a chocolate cake is overbaking, so pull it the moment the toothpick is clean.
- Cool and unmoldLet the cake cool on a wire rack for 10 minutes. This short rest lets it set up so it releases cleanly. Run a plastic knife around the edges (so you don't scratch the pan) and invert it onto a serving plate.
- Make the ganachePour the heavy cream into a small bowl and microwave about 1 minute, then in 20-second bursts until you see bubbles at the edges. Immediately add the reserved 1 cup of chocolate chips but don't stir yet. Let them sit a full minute to melt, then whisk. It looks broken at first, so keep whisking and it will come together smooth and glossy.
- Glaze and serveDrizzle the warm ganache over the cake so a little seeps in. Scatter mini chocolate chips on top and serve with a tall glass of cold milk. If the ganache firms up too much later, warm it a few seconds to loosen.