Moist & Delicious Chocolate Bundt Cake — A True Chocolate Lover’s Dream

 

There’s something so comforting about a classic chocolate cake, and this Moist & Delicious Chocolate Bundt Cake is everything you want in a homemade treat. Rich, tender, deeply chocolatey, and beautifully simple — the kind of cake that feels special enough for company but easy enough to bake just because you’re craving something sweet. It slices like beautifully, stays moist for days, and fills the kitchen with that warm, irresistible chocolate aroma we all love.

If you’re looking for a dependable, crowd‑pleasing chocolate cake that never disappoints, this one is such a lovely place to start.

 

I had a cake mix which needed using up this week and so I decided to use it to make this delicious Chocolate Cake. I had originally bought the cake mix to make something else, but I couldn't remember what it was that I had bought it for. (I hate it when that happens.) I did a search and came up with this recipe and had everything in house to make it.  I left out the alcohol and to be honest, it really didn't need it. I also cut the amount of chocolate chips in the cake in half. Two cups seemed to be a bit excessive in my opinion.

Eileen and I fell in love with it at first bite. It is rich and fudgy and just chocolaty enough. So delicious that I am having to keep it out of sight or we would both be constantly picking at it!

The cake is moist with a lovely depth of rich chocolate flavor and the ganache topping is just perfect without being over the top. I sprinkled a bit of pearl sugar on the top to decorate it up just a tiny bit. If you are looking for a chocolate cake that is quick and easy to make and incredibly moist and delicious, this just might be the one!

 

INGREDIENTS NEEDED

TO MAKE

MOIST & DELICIOUS CHOCOLATE BUNDT CAKE

A bit off a cheat but a really delicious one that everyone will enjoy!

For the cake:

• 1 box double layer chocolate cake mix
• 1 box (4 serving size) chocolate pudding mix
• 1/2 cup (120ml) hot brewed coffee
• 4 large eggs
• 1 cup (120g) dairy sour cream
• 1/2 cup (120ml) oil
• 1 cups (180g) semi-sweet chocolate chips

For the ganache:

• 2/3 cup (180ml) heavy cream
• 1 cup (180g) semi-sweet chocolate chips

 

Use a cake mix that doesn't already have pudding in the mix. I used a Duncan Hines Chocolate Fudge Cake mix.

I used Jell-O brand instant chocolate pudding mix. In the U.K. you can use chocolate angel whip powder mix.

Make sure your coffee is really strong. I used 2 tsp of instant coffee in the boiling water to make mine.

I used full fat sour cream. Why not.  This is supposed to be a treat.

I did not have any regular oil so I used coconut oil (heated to melt it) with no problems whatsoever.

I used Kirkland brand semi-sweet chocolate chips.

I used whipping cream for the ganache.

 

HOW TO MAKE

MOIST & DELICIOUS CHOCOLATE BUNDT CAKE

This is a really simple cake to make and bake. Easy peasy, lemon squeezy.

1. Preheat oven to 350*F/180*C/gas mark 4. Spray your Bundt pan with low fat non-stick cooking spray. Set aside. (DO NOT SKIP THIS STEP! Alternately butter and dust with some flour, shaking out any excess.)
2. Beat cake mix, pudding mix, eggs, sour cream, oil and water on medium speed until mixed about 2 minutes. (I use my electric hand mixer.  The batter will be relatively thick. This is normal.)
3. Fold in chocolate chips with a spatula. Pour into the Bundt pan, smoothing over the top. (Smooth the top for an even rise.)
4. Bake 50-55 minutes or until a toothpick comes out clean. Allow cake to cool 15 minutes. Turn cake pan over onto cooling rack and carefully lift pan to remove cake. (Don't be in a rush.)
5. Cool cake completely. Carefully, transfer to a serving platter.
6. To make the chocolate ganache, heat the cream to a simmer in a saucepan over medium low heat. (Don't allow the cream to boil.)
7. Reduce the heat to low and add the chocolate chips. Whisk just until chocolate chips are melted. Continue whisking until mixture is shiny and smooth. Let cool 15-20 minutes.
8. Drizzle ganache over the cake. (I use a spoon and drop it in puddles letting them fall over the sides.)

 

HINTS AND TIPS

FOR MAKING

MOIST & DELICIOUS CHOCOLATE BUNDT CAKE

• Use a hand or stand mixer. 
• Spray the Bundt pan with cooking spray. 
• Spoon batter into the Bundt pan, the batter will be thick. Smooth the top with a spatula.
• Remove from oven and let cool completely before frosting. 
• Heat cream on low, do not boil. 
• Remove from heat and whisk in chocolate chips until melted. 
• Let the glaze cool for about 15 minutes before spooning over cold cake.

 

FREQUENTLY ASKED QUESTIONS

HOW FAR AHEAD CAN I MAKE THIS CAKE?

You can make and bake this cake up to 24 hours ahead of your wanting to serve it.

MUST I USE INSTANT PUDDING MIX?

Yes, the recipe requires the use of instant pudding mix not cooked pudding mix.

I AM IN THE UK. WHAT CAN I USE INSTEAD OF INSTANT PUDDING MIX?

You can use a package of Chocolate Angel Delight.

HOW LONG WILL THIS CAKE KEEP?

This cake will keep at room temperature for up to five days.

CAN THIS CAKE BE FROZEN?

You can freeze the cake without the ganache topping.  Wrap in cling film, then in aluminum foil. Label, date and use within 3 months. Thaw and top with the ganache when you are ready to serve it.

CAN THIS CAKE BE BAKED AS A LAYER CAKE?

I have never done so, so I cannot say yes with any certainty.

 

A FEW OTHER CHOCOLATE CAKE 

RECIPES YOU MIGHT ALSO ENJOY

Who doesn't like a delicious chocolate cake?  Here are a few other chocolate cake recipes you may also be interested in! 

BUTTERMILK CHOCOLATE CAKE - This is the chocolate cake that everyone requests for their birthday. A fabulously old fashioned one-bowl chocolate cake, and perfect for family celebrations! This delicious moist cake is filled with a rich and chocolatey flavor!  It makes either a nine or an 8 inch double layer cake.  

CREOLE CHOCOLATE CAKE - This cake consists of a rich chocolaty layer cake  . . .  filled with a scrumptious fruit and nut caramel filling  . . .  whipped cream and then frosted with a scrumptious sour cream bittersweet chocolate frosting! It is one of my absolute favorite cakes of all time.

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Yield: Makes 8 servings

Author: Marie Rayner

Deep, Dark & Delicious Chocolate Cake

Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M

A bit of a cheat by using a cake mix and an instant pudding mix, but the end result is one very moist and delicious chocolate cake!

Ingredients

For the cake:

• 1 box double layer chocolate cake mix
• 1 box (4 serving size) chocolate pudding mix
• 1/2 cup (120ml) hot brewed coffee
• 4 large eggs
• 1 cup (120g) dairy sour cream
• 1/2 cup (120ml) oil
• 1 cups (180g) semi-sweet chocolate chips

For the ganache:

• 2/3 cup (180ml) heavy cream
• 1 cup (180g) semi-sweet chocolate chips

Instructions

1. Preheat oven to 350*F/180*C/gas mark 4. Spray your Bundt pan with low fat non-stick cooking spray. Set aside
2. Beat cake mix, pudding mix, eggs, sour cream, oil and water on medium speed until mixed about 2 minutes.
3. Fold in chocolate chips with a spatula. Pour into the Bundt pan, smoothing over the top.
4. Bake 50-55 minutes or until a toothpick comes out clean. Allow cake to cool 15 minutes. Turn cake pan over onto cooling rack and carefully lift pan to remove cake.
5. Cool cake completely. Carefully, transfer to a serving platter.
6. To make the chocolate ganache, heat the cream to a simmer in a saucepan over medium low heat.
7. Reduce the heat to low and add the chocolate chips. Whisk just until chocolate chips are melted. Continue whisking until mixture is shiny and smooth. Let cool 15-20 minutes
8. Drizzle ganache over the cake.

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