Death by Chocolate Bundt Cake

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For true chocolate lovers, there are desserts—and then there is Death by Chocolate Bundt Cake. This rich, moist, deeply chocolatey cake lives up to its dramatic name by delivering intense cocoa flavor in every bite. Made with simple ingredients and elevated by chocolate pudding mix and mini chocolate chips, this cake achieves a bakery-quality texture without complicated steps.

Perfect for holidays, celebrations, potlucks, or indulgent weekend baking, this chocolate Bundt cake is easy enough for beginners yet impressive enough for special occasions. Its dense crumb, glossy finish, and irresistible aroma make it a standout dessert that consistently earns rave reviews.

Why You’ll Love This Recipe

• Ultra-moist texture thanks to sour cream and pudding mix
• Deep chocolate flavor layered throughout the cake
• Easy semi-homemade method using cake mix for reliability
• Perfect for gatherings with a beautiful Bundt presentation
• Freezer-friendly and great for make-ahead desserts

This recipe is ideal if you want a foolproof chocolate cake that tastes homemade but saves time.

Ingredients Breakdown

• Eggs – Provide structure and richness while helping the cake rise evenly.
• Sour Cream – Adds moisture and gentle tang, enhancing chocolate flavor and preventing dryness.
• Water – Hydrates the cake and pudding mixes for a smooth, consistent batter.
• Vegetable Oil – Keeps the cake tender and moist, even after chilling.
• Instant Chocolate Pudding Mix – Creates an ultra-soft crumb and deepens chocolate flavor.
• Chocolate Cake Mix – Forms a reliable base with balanced sweetness and structure.
• Mini Chocolate Chips – Spread evenly through the batter, adding melted chocolate pockets.
• Cocoa Powder & Sugar – Used to coat the pan, preventing sticking and boosting exterior chocolate flavor.

Tips and Tricks

• Use room-temperature ingredients for a smoother batter.
• Grease the Bundt pan thoroughly, paying attention to all crevices.
• Do not overmix once the batter is smooth to avoid a dense cake.
• Tap the pan gently before baking to release air bubbles.
• Cool briefly before inverting to ensure clean release without cracking.

Variations and Customizations

1. Chocolate Ganache Topping
   Drizzle warm ganache over the cooled cake for an elegant finish.
2. Espresso Chocolate Cake
   Add one teaspoon of espresso powder to deepen the chocolate flavor.
3. Nutty Chocolate Version
   Fold in chopped walnuts or pecans for added texture.
4. Dark Chocolate Upgrade
   Use dark chocolate chips instead of semi-sweet for a more intense cocoa profile.

Pairing Suggestions

• Serve with fresh whipped cream or vanilla ice cream
• Pair with hot coffee or espresso for a classic dessert experience
• Add fresh berries to balance the richness

Storage Instructions

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

For best texture, allow refrigerated slices to sit at room temperature before serving.

Popular Questions

Can I use full-fat sour cream?
Yes, full-fat sour cream provides the best moisture and flavor.

Can I substitute Greek yogurt?
Plain full-fat Greek yogurt can be used, though the texture may be slightly denser.

How do I know when the cake is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

Caroline

Death by Chocolate Bundt Cake

This Death by Chocolate Bundt Cake is ultra-moist, deeply chocolatey, and packed with rich flavor thanks to chocolate cake mix, pudding, sour cream, and mini chocolate chips. A guaranteed crowd-pleaser for chocolate lovers.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 4 large eggs
• 3/4 cup sour cream
• 1/2 cup water
• 1/2 cup vegetable oil
• 1 small package instant chocolate pudding mix
• 1 box chocolate cake mix
• 1 cup mini chocolate chips
• 1 tablespoon cocoa powder
• 1 tablespoon granulated sugar

Equipment

• Bundt pan
• large mixing bowl
• electric mixer or whisk
• Rubber spatula
• measuring cups and spoons
• Cooling rack

Method

 

1. Preheat the oven to 350°F (175°C). Grease a Bundt pan thoroughly with oil.
2. Combine cocoa powder and sugar, then dust the greased Bundt pan evenly. Tap out excess.
3. In a large bowl, beat the eggs and sour cream until fully blended.
4. Add the chocolate pudding mix and chocolate cake mix. Mix until smooth.
5. Pour in water and vegetable oil, mixing until fully incorporated. Gently fold in mini chocolate chips.
6. Pour batter evenly into the prepared pan. Bake for about 45 minutes, or until a toothpick inserted comes out clean.
7. Cool in the pan for 5–10 minutes, then invert onto a wire rack or serving plate. Cool completely before slicing.

Notes

For the cleanest slices, use a sharp knife and wipe between cuts. This cake tastes even better the next day as the flavors deepen. Avoid overbaking to preserve moisture.

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