Double chocolate bundt cakes make delicious individual desserts or are perfect for gifting.
How to wrap up treats for gifting
If you want to treat someone with these mini cakes I have two ideas. Free printable tags and labels make it easy.
- You Take the Cake Labels
- You Take the Cake Gift Tags – plus another recipe for a chocolate bundt cake with buttercream icing
- Thanks a Bundtch Printable Tags
- Printable You Take the Cake Tags – plus a recipe for a chocolate mug cake. This tag would great for all cakes.
This cake gets a headstart from using a cake mix.
Double Chocolate Bundt Cake Ingredients
- 1 package devil’s food cake mix
- 1 small package instant chocolate pudding mix
- 1 cup sour cream
- 3/4 cup vegetable oil
- 4 eggs
- 1/2 cup strong coffee (or water)
- 2 teaspoons pure vanilla extract
- 1 cups miniature semisweet chocolate chips
Chocolate Glaze
- 1 cup semi-sweet chocolate chips
- 3 Tablespoons Butter
- 3 Tablespoons light corn syrup
- 1/4 teaspoon vanilla extract
- pinch of salt
6 Cavity Bundt Pans
Here are a couple of pans that work well for this recipe. (affiliate links)
- Nordic Ware Bundtlette Pan
- Wilton Excelle Elite Mini Fluted Tube Cake Pan, 6-Cavity
- Nordic Ware Commercial Original Bundt Muffin Pan with Premium Non-Stick Coating, 6-Cavity
- Nordic Ware Platinum Collection Garland Bundt Pan (this one would make such fun shapes)
Double Chocolate Bundt Cake Recipe
Ingredients
- 1 package devil's food cake mix
- 1 small package instant chocolate pudding mix
- 1 cup sour cream
- 3/4 cup vegetable oil
- 4 eggs
- 1/2 cup strong coffee or water
- 2 teaspoons pure vanilla extract
- 1 cups miniature semisweet chocolate chips
Chocolate Glaze
- 1 cup semi-sweet chocolate chips
- 3 Tablespoons Butter
- 3 Tablespoons light corn syrup
- 1/4 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the sour cream, oil, beaten eggs, coffee, and vanilla. Stir in the cake and pudding mixes. Fold in miniature chocolate chips and pour batter into a well greased ( I use Baker's Joy) 6 cavity bundt pan. Fill each cavity about half full.
- Bake for about 20-25 minutes, or until the top is springy to the touch. Cool cake in pan about for 15 minutes on a rack before inverting onto a plate. Sprinkle with powder sugar or drizzle with chocolate glaze and sprinkle with a few miniature chocolate chips.
Chocolate Glaze
- Slowly melt in the microwave or double boiler. Do not get too hot! Just warm enough to melt. Stir well and drizzle over cakes.
Absolutely Elizabeth! I have a recipe that is very similar, it is a family favorite! I would recommend using regular chocolate chips when making the large cake. My recipe says to bake at 350 for 45 to 50 minutes but in my oven it’s usually closer to an hour. The glaze sounds yummy but our favorite way to eat this is warm with a scoop of vanilla ice cream. It’s so decadent you don’t really need the glaze.
I was just curious if the calorie count was for 1 little bundt cake or for the 6?
I would think that is possible Elizabeth. Check doneness at 30 minutes. Larger bundt cakes can often take up to an hour to bake.
Can this be made into one big cake please?