Easy Chocolate Bundt Cake Recipe

Want rich, delicious chocolate cake? A cake mix is modified to make this Easy Chocolate Bundt Cake moist and delicious.  


For the Cake – 1 box devil’s food cake mix 15.25 ounce – 1 box instant chocolate pudding mix 3.4 ounce – ¾ cup sour cream – ¾ cup vegetable oil – 3 large eggs lightly beaten – 2 teaspoons pure vanilla extract – 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water see note below – 1 ½ cups semisweet chocolate chip For the Ganache – 2 ounces semisweet chocolate chip – ¼ cup heavy cream – 1 tablespoon light corn syrup – ½ teaspoon vanilla extract


Preheat oven to 350°F. Use baking-specific nonstick spray on a 12-cup bundt pan. This helps remove the bundt cake cleanly.  

Step 1

Mix cake, custard, sour cream, oil, eggs, vanilla, and espresso/water combination in a stand mixer with paddle attachment or a big basin with a hand mixer.   

Step 2

Mix well for two minutes on medium speed. Stir with 1 ½ cups chocolate chips. Smooth batter in pan with spoon or spatula.  

Step 3

Place in preheated oven for 40–45 minutes or until toothpick inserted in centre comes out clean. After 45 minutes on a wire rack, invert the cake onto a dish.   

Step 4

Prepare the Ganache:-  Place chocolate chips in a small bowl. Heat heavy cream in a microwave-safe cup or bowl on high for 15 seconds until steaming but not boiling.  

Step 5

It should take 45-60 seconds. Whisk in corn syrup and vanilla to form a smooth ganache after pouring hot cream over chocolate pieces and waiting 3 minutes.   

Step 6

Wait a few minutes before pouring ganache over the cake. Sprinkles, chocolate shavings or small chips can be added.  

Step 7

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