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Death by Chocolate Bundt Cake
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
Cook Time 45 minutes
Total Time 55 minutes
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.