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Chocolate Bundt Cake

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A rich and moist Chocolate Bundt Cake filled with semi-sweet chocolate chips, perfect for chocolate lovers and special occasions.

Ingredients

Scale
  • 15 ounces Devil’s Food Cake Mix
  • 3.9 ounces instant chocolate pudding mix
  • 4 eggs
  • ¾ cup canola oil
  • ¾ cup warm water or coffee
  • 1 cup sour cream
  • 1½ cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 325°F (163°C) and prepare a bundt pan by greasing it well with butter or non-stick spray.
  2. Combine the Devil’s Food Cake Mix and instant chocolate pudding mix in a large mixing bowl and whisk gently to mix the dry ingredients evenly.
  3. Add the eggs, canola oil, warm water (or coffee), and sour cream to the dry mixture and mix gently until just combined; be careful not to overmix.
  4. Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
  5. Pour the batter into the prepared bundt pan and smooth it out with a spatula.
  6. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let it cool in the pan for about 15 minutes, then invert onto a serving plate to cool completely.

Notes

For added moisture, keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week. This cake can also be frozen for up to 3 months.

Nutrition

Keywords: Chocolate Bundt Cake, chocolate cake, dessert recipe

Find it online: https://swifttasty.com/chocolate-bundt-cake/