If you’re looking for the ultimate chocolate lover’s dessert, this indulgent Bundt cake absolutely delivers. Rich, moist, and packed with deep chocolate flavor, this cake combines simple pantry shortcuts with bakery-quality results. Every bite is loaded with melty chocolate chips and a soft, tender crumb that feels like pure decadence.
Perfect for celebrations, potlucks, or anytime you want to impress without the stress, this foolproof recipe comes together quickly and bakes into a stunning cake. Whether dusted with powdered sugar or served as-is, this “too much chocolate” cake is guaranteed to steal the spotlight and satisfy every sweet craving.
Prep Time: 15 mins
Cook Time: 50 mins
Additional Time: 1 hr 30 mins
Total Time: 2 hrs 35 mins
Servings: 12
Yield: 1 (12-cup) Bundt cake
Ingredients
- 1 (15.25 ounce) package devil’s food cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 1/2 cup warm water
- 4 large eggs
- 2 cups semisweet chocolate chips
Directions
- Preheat your oven to 350°F (175°C). Generously grease a 12-cup Bundt pan to prevent sticking.
- In a large mixing bowl, combine the cake mix, chocolate pudding mix, sour cream, vegetable oil, warm water, and eggs. Beat until the batter is smooth and fully blended.
- Fold in the chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake for 50 to 55 minutes, or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan for at least 1 1/2 hours before inverting onto a serving plate. Dust with powdered sugar if desired before serving.