This one’s a chocolate lover’s dream come true — ultra-rich, fudgy, moist, and packed with layers of chocolate flavor: cocoa, chocolate chips, and chocolate pudding all baked into one glorious cake. It’s decadent but super easy thanks to a few clever shortcuts!Here’s the ultimate version 👇
🍫 Death by Chocolate Bundt Cake
🍰 Ingredients
For one 10–12 cup Bundt pan
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1 box devil’s food cake mix (or chocolate fudge cake mix)
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1 box (3.9 oz / 110 g) instant chocolate pudding mix
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1 cup sour cream
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½ cup vegetable oil
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4 large eggs
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½ cup warm water or brewed coffee (coffee deepens the chocolate flavor)
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2 cups semi-sweet chocolate chips
Optional Ganache Glaze:
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1 cup semi-sweet chocolate chips
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½ cup heavy cream
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1 tbsp butter (for shine)
👩🍳 Instructions
1. Preheat and prep
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Preheat oven to 350°F (175°C).
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Grease and flour your Bundt pan very well (or use baking spray with flour).
2. Mix the batter
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In a large bowl, combine cake mix, pudding mix, sour cream, oil, eggs, and water/coffee.
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Beat with a mixer for 2–3 minutes until smooth and thick.
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Fold in the chocolate chips.
3. Bake
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Pour batter evenly into the prepared Bundt pan.
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Bake 50–55 minutes, or until a toothpick inserted comes out mostly clean (a few moist crumbs are fine).
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Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
4. Make the ganache glaze (optional but highly recommended!)
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Heat cream in a small saucepan or microwave until just steaming (don’t boil).
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Pour over chocolate chips in a bowl; let sit 2 minutes.
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Add butter and whisk until smooth and glossy.
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Let cool slightly, then drizzle generously over the cooled cake.
5. Serve & enjoy
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Garnish with chocolate curls, mini chips, or dust with powdered sugar.
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Serve with whipped cream or vanilla ice cream for maximum chocolate overload! 🍨
💡 Tips for Success
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Don’t overbake — this cake should be super moist and fudgy.
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Use sour cream or Greek yogurt for that rich texture.
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Add espresso powder (1 tsp) to deepen the chocolate flavor (optional but heavenly).
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Storage: Keeps 4–5 days covered at room temp, or freeze (without glaze) up to 3 months.
🍫 Variations:
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Chocolate Peanut Butter: Add ½ cup peanut butter chips + drizzle with peanut butter ganache.
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Mocha Madness: Replace water with coffee + top with espresso glaze.
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Triple Chocolate Cherry: Fold in 1 cup chopped cherries + top with cherry syrup drizzle.
Would you like me to give you a from-scratch bakery-style version (no cake mix, all homemade but still moist and fudgy)?
