Description
This rich chocolate bundt cake is perfect for any occasion, with layers of flavor and moist texture.
Ingredients
Scale
- 1 box yellow cake mix
- 1 small 3 oz box instant chocolate pudding mix
- 1 teaspoon espresso powder
- 4 eggs (whisked before adding)
- ½ cup oil
- ½ cup water
- 8 oz sour cream
- 1 cup dark, milk, or semi-sweet chocolate chips (tossed in 1 tablespoon flour so they don’t sink)
- Butter for generously greasing the bundt pan
- Dark chocolate bar (for shaving curls on top — optional but beautiful)
Instructions
- In a large mixing bowl, whisk together the yellow cake mix, instant pudding mix, and espresso powder.
- Add the oil, water or coffee, sour cream, and the four whisked eggs. Mix until smooth — about 1-2 minutes.
- Toss the chocolate chips with 1 tablespoon flour, then fold them gently into the batter.
- Generously butter the entire inside of the bundt pan — this is the key to a clean, pretty release.
- Pour in the batter and bake at 350°F for 45–50 minutes. Mine was perfect at 50 minutes.
- Let it cool for 10–15 minutes, flip onto a cake plate, and let it finish cooling completely.
- For the holidays, I shaved a dark chocolate bar with a potato peeler to create beautiful chocolate curls.
- Dust with powdered sugar.
- Drizzle with a simple vanilla glaze.
- Or leave it completely plain — it’s so moist it doesn’t need anything!
Notes
- This cake can be stored at room temperature for up to 3 days.
- For added flavor, consider adding chopped nuts or using flavored extracts.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg