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5 from 1 vote

Double Chocolate Bundt Cake Recipe

Moist and chocolaty individual bundt cakes. Perfect for a show-stopping dessert or gifting.
Prep Time10 minutes
Cook Time25 minutes
Total Time30 minutes
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.

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.  


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