Indulge in a chocolate lover’s dream with flavors that will leave your taste buds craving for more. You won’t believe how easy it is to make this Triple Chocolate Bundt Cake.
Chocolate Pudding Bundt Cake
The recipe calls for pudding and sour cream, which are both excellent ways to ensure a more moist and tender crumb in the finished cake. It’s hard to believe that this chocolate pudding bundt cake comes from a box.
The chocolate chips give depth to this recipe by adding texture and providing little bursts of intense chocolate flavor. And, who doesn’t like the way gooey chocolate pulls apart?
One of the added benefits of using chocolate chips is that you can alter the taste to suit your preference. You can get milk, semi-sweet, and dark chocolate chips are pretty much any grocery store.
Left to my own devices, I would use dark chocolate chips every time I make this recipe. But, I typically use semi-sweet morsels to ensure my baking appeals to the taste buds of everyone at my table.
Triple Chocolate Bundt Cake
If you’ve reached this page after searching for how to make a bundt cake from a cake mix, then you’re in luck. Because this triple chocolate bundt cake is pure bliss.
This recipe takes what I usually expect to get from using a box mix, and elevates it. Luscious chocolate pudding makes the crumb tender and velvety, and I adore gooey chocolate chips still warm from the oven.
Granted, I don’t get to take those first bites of gooey goodness with this recipe, because I wait to apply a glaze like the peanut butter glaze in these photos.
Doesn’t it look mouthwatering? I can’t wait to share the recipe with you later this week!
Still, I can at least live vicariously through those of you who are like my brother and prefer a cake sans topping. Feel free to remind me how good those melted morsels were.
Bundt Cake from Cake Mix
You’ll need the following ingredients to make this recipe:
Cake Ingredients
- chocolate cake mix
- chocolate pudding mix
- eggs
- canola oil
- warm water or coffee
- sour cream
- chocolate chips
Triple Chocolate Cake
Get started by preheating your oven to 325°F. Grease a 10-12 cup bundt pan well with butter, or you can use a baking spray and coat with flour. Set aside.
In a large mixing bowl, combine the cake and pudding mixes with the eggs, oil, water, and sour cream. Beat with an electric mixer for about 30 seconds to combine. Then, add the chips and stir throughout.
The batter will be very thick. Scoop it into the prepared bundt pan. Then, pop it into the oven and bake for 50-55 minutes, or until a toothpick inserted comes out clean.
Remove from the oven and let cool for 10-15 minutes. Invert the pan over a plate or cooling rack to remove the triple chocolate cake. It should come right out, if the pan was sufficiently greased.
If not, you can lightly smack the bundt pan to jostle it loose. If that doesn’t work, a knife can be used to pry the cake from the pan. But, this will damage your cake. And, it should never be necessary.
Allow the cake to cool completely on the rack before glazing, or dusting it with powdered sugar. These are my favorite cooling racks for baking because they stack vertically to save counter space.
Cake Mix Bundt Cake
Baked to perfection in a bundt pan, this cake mix is one of my go-to recipes when I need a tasty, simple dessert to take to a potluck or for hosting guests. I also get great results with these cake mix cupcakes.
If you feel like making something more involved than a cake mix bundt cake, you can’t go wrong with some classic buckeyes, or these fabulous chocolate chip cookies made with browned butter and oatmeal.
And, if you’ve never made this recipe for homemade brownies, you’re missing out. They would be perfect for making this brownie ice cream.
Brown sugar is the star of the show in this homemade Brown Sugar Icing with notes of caramel and molasses mingling in this pourable, dreamy frosting.
Triple Chocolate Bundt Cake
Ingredients
- 15 ounces Devil's Food Cake Mix
- 3.9 ounces instant chocolate pudding mix
- 4 eggs
- ¾ cup canola oil
- ¾ cup warm water or coffee
- 1 cup sour cream
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 325°F. Grease a 10-12 cup bundt pan very well with butter OR with a baking spray and flour. Set aside.
- In a large mixing bowl, place the cake mix and the instant pudding. Add eggs, oil, water, and sour cream. Beat with an electric mixer for about 30 seconds to combine. Add the chocolate chips and stir to mix throughout.
- Scoop the very thick batter into the prepared pan. Bake for 50-55 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven and let cool for 10-15 minutes before inverting the pan over a plate or cooling rack. Let the cake cool completely before slicing, glazing, or dusting with powdered sugar.
Nutrition
Where is the recipe for the coffee glazing sauce for this cake?? says
Where is the recipe for the coffee glazing sauce for this cake
Mary says
Hi there! The recipe for the glaze is linked in the post, but here’s another link: https://chocolatewithgrace.com/peanut-butter-glaze/. I hope you love the peanut butter glaze; it’s a delicious topping for all kinds of dessert.