Chocolate Bundt Cake

Chocolate Bundt Cake is a gorgeous, chocolate lover’s dream come true with a rich chocolate cake, thick fudgy icing, and chocolate shavings!

Chocolate Overload

There’s no such thing as too much chocolate, and since more is better, this Chocolate Bundt Cake recipe is the perfect cake! Creating layers of decadent chocolate is so easy when you start with a cake mix and it also means the cake is done just a little sooner so you can eat it. The chocolate Bundt cake is studded with chocolate chips and the smooth chocolate icing and chocolate shavings take the cake over the top and each blissful bite of this cake is better than the last!

Celebrate all things chocolate with incredible Chocolate Lava Cake or a crowd-favorite Triple Chocolate Gooey Cake, which is a mix between a brownie and a cheesecake and loaded with tons of chocolate!

Other Recipes to Serve with Chocolate Bundt Cake

• Save the leftover chocolate icing from this recipe to make your own beautiful Chocolate Covered Strawberries!
• Super Easy Chocolate Cream Puffs are another gorgeous pastry that everyone will “oo” and “ahh” over!

Ingredients

To Make the Cake

Dry Ingredients: You will need a box of your favorite Devil’s Food Cake mix, chocolate instant pudding, instant coffee, and semi-sweet chocolate chips.

Wet Ingredients: To make this cake, set out a few eggs, regular sour cream, warm water, and oil. Full-fat sour cream is highly recommended.

To Make the Icing

Dry Ingredients: To make the icing, you will need salt, powdered sugar, and cocoa powder.

Wet Ingredients: Unsalted butter and whole or 2% milk are also needed for this recipe.

Toppings: Pick up a bar of your favorite milk chocolate to shave over the top of the cake. You can also garnish your Bundt cake with fresh strawberries.

How to Make Chocolate Bundt Cake

STEP ONE: Preheat the oven to 350 degrees F and spray a Bundt pan with a non-stick spray that contains flour. Add the instant coffee to the warm water and stir to dissolve.

STEP TWO: Add the cake mix, pudding mix, dissolved coffee, oil, eggs, and sour cream to a stand mixer or mixing bowl. Beat the mixture on low until combined, then mix on medium for 2-3 minutes until thick and smooth. Using a spatula, fold in the chocolate chips.

STEP THREE: Pour the batter into the prepared Bundt pan and bake for 40-50 minutes or until a cake tester comes out clean. (Inster the tester halfway between the pan tube and wall.) There may be some melted chocolate on the toothpick from the chocolate chips, but that’s okay. Just make sure there isn’t any wet cake batter.

STEP FOUR: Allow the cake to cool for 10 minutes before flipping it upside down to finish cooling on a wire rack. Once cool, remove the cake from the pan and place it on a serving platter or cake stand.

STEP FIVE: Add the butter, salt, cocoa powder, and milk to a small saucepan and place it over medium-low heat. Cook the mixture until it just begins to boil. Then, remove the pan from the heat and beat in the powdered sugar until the icing has thickened.

STEP SIX: The icing sets quickly, so pour it over the cake and then shave the chocolate bar over the icing immediately. Allow the icing to cool before slicing. Serve with fresh strawberries if you like.

Tips for Success

• Use full-fat ingredients in this recipe for a truly moist and flavorful cake!
• If you don’t want instant coffee, you can brew a cup of strong coffee. Then use 4 ounces of coffee instead of the instant coffee + water in the recipe.
• Once you have the icing made, be ready to pour it over the cake. The icing sets quickly, so have the cake on the serving platter and the chocolate bar ready to complete the cake before the icing thickens.
• Spray the inside of the Bundt pan well, especially if you have a pan with an intricate design. This will help the cake release easily once finished. A non-stick spray that also has flour in it is perfect for preventing your cake from sticking.
• The leftover chocolate icing is perfect for covering strawberries, so it’s easy to make two amazing treats at once!
• There is a lot of icing. I usually pour about 3/4 onto the cake and then use the rest to dip strawberries.

How is a Bundt cake different from a regular cake?

Bundt cakes are distinguished from regular cakes because only cakes made in a Bundt pan can be called Bundt cakes. Bundt pans are tall, circular pans with a hole in the middle. This special shape creates a taller cake that is moist inside and has a darker crust. Many Bundt pans also have a design that molds the cake into certain shapes, such as waves or rounded sections, which gives the cake a decorative look.

What is the trick to getting a cake out of a Bundt pan?

Two important factors are for getting your Bundt cake out of the pan without sticking. As mentioned above, the first is to use a good greasing method that includes butter or shortening plus flour. A non-stick spray with flour added makes greasing a Bundt pan easy, but you can also spread a thin layer of butter or shorten it over the inside of the Bundt pan and then sprinkle flour over it for the same effect. The second part is to let your Bundt cake cool upright for at least 10 minutes after removing it from the oven. As the cake cools, it will shrink slightly, releasing naturally from the pan. After 10 minutes, flip the pan onto a wire rack and let it cool. The cake may drop from the pan at this point, and that is great, otherwise, let it cool more and it should release.

Make a Beautiful Bundt Cake for Every Occasion!

• Cheesecake Filled Pumpkin Bundt Cake
• Banana Coconut Bundt Cake
• Pineapple Bundt Cake
• Gingerbread Bundts with Cinnamon Glaze
• Chocolate Kahlua Bundt Cake

*This post originally posted on 03/25/2015