Double Chocolate Bundt Cake Recipe
Moist and chocolaty individual bundt cakes. Perfect for a show-stopping dessert or gifting.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Keyword: bundt cake, cake, chocolate recipes
Servings: 6 people
Calories: 1147kcal
Author: Cindy Hopper
- 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
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.
Calories: 1147kcal | Carbohydrates: 99g | Protein: 13g | Fat: 81g | Saturated Fat: 48g | Cholesterol: 148mg | Sodium: 732mg | Potassium: 735mg | Fiber: 7g | Sugar: 63g | Vitamin A: 605IU | Vitamin C: 0.3mg | Calcium: 211mg | Iron: 8.2mg