Unbelievably Moist Chocolate Bundt Cake
Five minutes of effort and a doctored cake mix gives you the moistest and fudgiest chocolate cake you've ever had!
- Prep time
- 5 min
- Cook time
- 50 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 box dark chocolate cake mix
- 1 package instant chocolate pudding mix ((5.9 oz))
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs (lightly beaten)
- 1/2 cup warm water
- 2 cups semi sweet chocolate chips
- 3/4 cup semisweet chocolate chips
- 3 tbsp butter
- 1 tbsp light corn syrup
- 1/4 tsp vanilla extract
Instructions
- 1
For the chocolate cake:
- 2
Preheat the oven to 180 C (350 F). Grease and flour a 12 cup bundt cake pan.
- 3
In a large bowl, stir together cake mix, pudding mix, sour cream, vegetable oil, eggs and water until well combined.
- 4
Stir in the chocolate chips, then transfer batter to prepared pan.
- 5
Bake for 50-55 minutes until cake top is springy to touch, and toothpick comes out clean (or mostly clean, the chocolate chips might show melted chocolate on the toothpick)
- 6
Cool in pan for at least one hour, then invert onto serving plate and top with the chocolate glaze or sprinkle some icing sugar on top.
- 7
For the chocolate glaze:
- 8
In a double boiler (a heatproof bowl set over a pan of simmering water), melt together the chocolate, butter, and corn syrup, stirring until completely combined. Remove from heat and stir in vanilla.
- 9
Spread the warm glaze on top of the cooled cake, and if you want to top with chocolate chips or sprinkles do it before the glaze sets.