If you are a true chocolate lover, the Death By Chocolate Bundt Cake Recipe is about to become your new obsession. This incredibly moist, rich, and tender cake takes chocolate indulgence to a whole new level with layers of chocolate cake, melting chips folded in, and a luscious, glossy ganache drizzled over the top. Every bite practically melts in your mouth, delivering the ultimate chocolate experience that feels like a celebration in every slice. This is not just a dessert; it’s a showstopper that will thrill your taste buds and charm your guests, perfect for special occasions or anytime you crave decadent comfort.
Ingredients You’ll Need
Gathering a handful of straightforward ingredients is the first step to achieving this heavenly chocolate cake. Each one plays a crucial role: the devil’s food cake mix for deep chocolate flavor, pudding mix for moisture and softness, sour cream for richness, and chocolate chips that create pockets of gooey goodness throughout. Every addition builds layers of texture and decadence, making the magic happen inside your bundt pan.
- Devil’s Food Cake Mix (15.25 oz): The base for a rich and intensely chocolatey cake that is wonderfully soft.
- Chocolate Pudding Mix (5.1 oz): Adds extra moisture and a silky texture to keep the cake tender.
- Sour Cream (1 cup): Contributes to a moist crumb and tangy richness that balances sweetness.
- Water (1 cup): Hydrates the dry mix, activating the pudding and cake mixes perfectly.
- Oil (1/2 cup): Keeps the cake moist and enhances the tender texture.
- Eggs (3 large): Provide structure and help the cake rise beautifully.
- Semisweet Chocolate Chips (12 oz / 2 cups): Created oozing pockets of melted chocolate inside the cake.
- Cream (1 cup): The base for the luscious ganache that cloaks the cake in glossy chocolate.
- Chocolate Chips (1 cup, semisweet preferred): Melted into the cream to make the perfect drippy ganache topping.
- Mini Chocolate Chips (to garnish): Adds a cute, crunchy finish and extra chocolate bursts on top.
How to Make Death By Chocolate Bundt Cake Recipe
Step 1: Get Your Oven and Pan Ready
Preheat your oven to 350 degrees F which ensures the cake bakes evenly. Grease your bundt pan thoroughly with butter or nonstick spray to guarantee your beautiful cake comes out cleanly. Dust the pan lightly with cocoa powder for that extra rich color and a gorgeous outer crust on your cake.
Step 2: Mix the Dry Ingredients
In a large bowl or stand mixer, combine the devil’s food cake mix with the dry chocolate pudding mix. This combination forms the flavorful and moist foundation of your cake.
Step 3: Add the Wet Ingredients and Blend
Beat in the sour cream, water, oil, and eggs to the dry mix. Scrape down the sides and bottom of the bowl, then continue beating for at least 2 minutes to whip air into your batter. This step is key for a light yet decadent crumb.
Step 4: Fold in Chocolate Chips
Gently fold in the 2 cups of semisweet chocolate chips. They will melt slightly during baking, creating those irresistible gooey patches of chocolate throughout the cake.
Step 5: Bake to Perfection
Pour the batter into the prepared bundt pan, smoothing the top if needed. Bake for 55 to 58 minutes, or until a toothpick inserted comes out clean. Be careful not to overbake to keep that luscious moistness.
Step 6: Cool and Remove
Let the cake cool in the pan on a wire rack for about 10 minutes. Then, use a plastic knife to gently loosen the edges and invert the cake onto a serving plate. This prevents your cake from sticking and keeps the shape flawless.
Step 7: Create the Silky Ganache
Heat the cream until bubbles form around the edges (about 1 minute in the microwave). Pour it over the 1 cup of chocolate chips but don’t stir right away. Let it sit for a minute to soften, then whisk until smooth and thickened.
Step 8: Drizzle, Garnish, and Serve
Pour the warm ganache over the cooled cake, letting it cascade down the sides. Sprinkle mini chocolate chips on top for a fun, textured finish. This is the crowning glory of your Death By Chocolate Bundt Cake Recipe and it will have everyone asking for seconds!
How to Serve Death By Chocolate Bundt Cake Recipe
Garnishes
Besides the mini chocolate chips, feel free to add a dusting of powdered sugar, or scatter some fresh raspberries for a pop of color and tart balance. A sprinkle of flaky sea salt is also a brilliant touch that enhances the chocolate’s richness.
Side Dishes
This cake shines on its own but pairs beautifully with a tall glass of cold milk or a scoop of vanilla ice cream. For a grown-up twist, serve alongside raspberry coulis or a dollop of whipped cream infused with a splash of espresso.
Creative Ways to Present
For celebrations, place the cake on a decorative cake stand and garnish with chocolate shavings or edible gold leaf for a bit of sparkle. Slice it into generous wedges and serve on chilled plates to keep the ganache beautifully preserved.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. This will keep the cake moist and the ganache glossy and fresh.
Freezing
You can freeze the cake after baking and cooling completely. Wrap it securely in plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Reheating
If you want to warm a slice, microwave it for about 10-15 seconds to slightly soften the ganache and make the chocolate chips ooze once again. This little touch brings the cake back to its freshly baked, irresistible state.
FAQs
Can I use homemade pudding instead of boxed mix?
While homemade pudding is delicious, the boxed dry pudding mix contains stabilizers that help maintain the cake’s moist texture, so it’s best to stick with the boxed version for this recipe.
What kind of bundt pan should I use?
A standard 10-inch bundt pan works perfectly. Make sure it is well greased and dusted with cocoa powder to help the cake release easily and develop that lovely crust.
Can I substitute sour cream with something else?
You can use Greek yogurt as a substitute for sour cream in equal amounts. It will provide similar moisture and tang, keeping the cake tender and flavorful.
What if I don’t have a microwave to make ganache?
No worries! Heat the cream gently in a saucepan over low heat until just simmering, then pour over chocolate chips and whisk until smooth.
How do I prevent the cake from sticking to the pan?
Proper greasing and dusting with cocoa powder is essential. Make sure to loosen the edges gently with a plastic knife after baking and before inverting to ensure your cake comes out perfectly every time.
Final Thoughts
This Death By Chocolate Bundt Cake Recipe is truly a chocolate lover’s dream come true. Rich yet tender, easy yet impressive, it’s the perfect cake to share with friends and family any day you want to celebrate life with something sweet. Grab your ingredients, pull out your bundt pan, and prepare yourself for an irresistible chocolate experience that will have everyone coming back for more.
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Death By Chocolate Bundt Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Death By Chocolate Bundt Cake is a chocolate lover’s dream, combining rich Devil’s Food cake with creamy chocolate pudding and studded with melty chocolate chips. Topped off with a silky homemade chocolate ganache and garnished with mini chocolate chips, this bundt cake is moist, indulgent, and perfect for special occasions or any time you want to celebrate with chocolate.
Ingredients
Cake Ingredients
- 1 15.25-oz. box Devil’s Food Cake mix (dry)
- 1 5.1-oz. box chocolate pudding mix (dry)
- 1 cup sour cream
- 1 cup water
- 1/2 cup oil
- 3 eggs
- 12 ounces semisweet chocolate chips (about 2 cups)
Ganache Ingredients
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
Garnish
- Mini chocolate chips (to garnish)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake evenly.
- Prepare Bundt Pan: Grease a bundt pan thoroughly with butter or nonstick spray. Dust it lightly with a teaspoon of cocoa powder (for a pretty finish) or flour, then tap and shake out the excess to prevent sticking.
- Mix Dry Ingredients: Combine the dry Devil’s Food cake mix and dry chocolate pudding mix in a large bowl or stand mixer to ensure even distribution of flavors.
- Add Wet Ingredients and Mix: Beat in the sour cream, water, oil, and eggs to the dry mix. Scrape down the sides and bottom then beat well for at least 2 minutes. This whips air into the batter for a light texture.
- Fold in Chocolate Chips: Gently fold in 2 cups of semisweet chocolate chips to add bursts of melted chocolate throughout the cake.
- Bake the Cake: Pour the batter into the prepared bundt pan and bake for 55 to 58 minutes. Test doneness with a toothpick inserted in the center—when it comes out clean, the cake is ready. Avoid overbaking to keep it moist.
- Cooling: Let the cake cool in the pan on a wire rack for 10 minutes to set before removing.
- Unmold Cake: Use a plastic knife to loosen the edges carefully, then invert the cake onto a serving plate or cake stand.
- Make Ganache: In a microwave-safe bowl, heat 1 cup of cream for about 1 minute, then stir. Continue heating in 20-second intervals until bubbles appear around the edges. Pour in 1 cup of chocolate chips and let sit for a minute to melt.
- Whisk Ganache: Whisk the chocolate and cream mixture until smooth and thickened. Keep whisking; it will emulsify into a glossy ganache.
- Glaze the Cake: Drizzle the warm ganache over the cake. It will thicken as it cools but can be reheated briefly to loosen if needed.
- Garnish and Serve: Sprinkle mini chocolate chips on top and serve with cold milk for a perfect indulgent treat.
Notes
- Use cocoa powder to dust the bundt pan for a visually appealing finish on the cake surface.
- Do not overmix the batter after adding the wet ingredients to retain moisture and lightness.
- Check the cake a few minutes before the minimum baking time to prevent drying out.
- The ganache can be stored at room temperature; reheat gently before serving if it becomes too firm.
- For a richer cake, substitute part of the water with strong brewed coffee to enhance the chocolate flavor.
