Description
A dense and moist chocolate cake enriched with sour cream and pudding mix, finished with a luscious butter and chocolate glaze. This rustic Bundt cake is perfect for those seeking a deep, fudgy flavor with minimal effort.
Ingredients
- 1 (18.25 oz) package Devil’s Food cake mix
- 1 (3.9 oz) package instant chocolate pudding mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/4 cup whole milk
- 4 large eggs
- 2 cups semisweet chocolate chips
- 1/4 cup unsalted butter (for glaze)
- 1 cup semisweet chocolate chips (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and thoroughly grease and flour a 10-inch Bundt pan.
- In a large mixing bowl, combine the cake mix, sour cream, milk, oil, water, eggs, and pudding mix.
- Beat with an electric mixer for approximately four minutes until the batter is thick and glossy.
- Gently fold in 2 cups of chocolate chips.
- Pour the batter evenly into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Melt the remaining chocolate chips and butter together until smooth, then drizzle the mixture over the cooled cake.
Notes
To ensure a clean release from your Bundt pan, use a pastry brush to apply softened butter into every corner before flouring. For the richest texture, ensure your eggs and sour cream are at room temperature before you begin mixing.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American