Death By Chocolate Bundt Cake
Creamy, rich, and unapologetically chocolatey, this Death By Chocolate Bundt Cake is the ultimate crowd-pleaser.
Servings: 12 servings
Equipment
- Bundt Pan
- Mixing Bowl
- Hand Mixer
Ingredients
Dry Ingredients
- 1 box Yellow cake mix No additional liquids needed beyond what’s listed.
- 1 box Vanilla instant pudding 3.4 oz dry mix, do not prepare with milk.
- 1 box Chocolate instant pudding 3.4 oz dry mix, do not prepare with milk.
Wet Ingredients
- 4 large Eggs Room temperature for best mixing and rise.
- 3/4 cup Vegetable oil Can substitute melted butter for a richer flavor.
- 1 cup Sour cream Full-fat recommended, can use Greek yogurt as a substitute.
- 6 oz Semi-sweet chocolate chips Divided, use roughly half for each layer.
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 10- to 12-cup bundt pan thoroughly with butter or nonstick spray and dust lightly with flour, tapping out the excess.
- In a large mixing bowl, combine the yellow cake mix, vanilla instant pudding mix, chocolate instant pudding mix, eggs, vegetable oil, and sour cream. Use a hand mixer or stand mixer on low speed to mix until smooth and uniform, about 1 to 2 minutes.
- Pour half of the batter into the prepared bundt pan and spread it into an even layer with a spatula. Sprinkle half of the semi-sweet chocolate chips over this layer.
- Add the remaining batter over the chocolate chip layer and spread gently to cover. Sprinkle the rest of the chocolate chips on top.
- Place the pan in the oven on the center rack and bake for about 50 minutes. Check doneness by inserting a toothpick in the center.
- Allow the cake to cool in the pan on a wire rack for 10 to 20 minutes. Then invert the pan onto the rack and gently release the cake.
Notes
Store leftover slices in an airtight container in the refrigerator for up to 3 to 4 days. Bring to room temperature before serving for best texture.