Let me introduce you to a chocolate lover’s dream come true with this dazzling Death By Chocolate Bundt Cake Recipe. Imagine a deep, moist chocolate cake that melts in your mouth, studded with luscious chocolate chips and topped with a velvety ganache so rich you’ll be asking for seconds before your first bite is even finished. This cake is pure decadence presented in a beautiful bundt pan, perfect for celebrations, cozy nights in, or anytime you crave the ultimate chocolate indulgence. Trust me when I say this Death By Chocolate Bundt Cake Recipe will quickly become your go-to for impressing friends and family or satisfying your own sweet tooth.
Ingredients You’ll Need
The magic of this Death By Chocolate Bundt Cake Recipe is in its simplicity and the quality of its ingredients. Each element plays a crucial role, from the moist richness that sour cream adds to the satisfying texture brought by the chocolate chips. Every ingredient contributes to the cake’s intense chocolate flavor and irresistible crumb.
- Devil’s Food Cake Mix (15.25 oz): Creates a rich, fudgy chocolate base that’s moist and tender.
- Chocolate Pudding Mix (5.1 oz): Adds extra moisture and an intense chocolate boost, making the cake unbelievably soft.
- Sour Cream (1 cup): Keeps the cake moist while adding a subtle tang that balances the sweetness.
- Water (1 cup): Hydrates the dry ingredients to create the perfect batter consistency.
- Oil (½ cup): Ensures the cake stays tender and adds richness without heaviness.
- Eggs (3): Bind the batter together and provide structure for a fluffy crumb.
- Semisweet Chocolate Chips (12 oz / 2 cups): Burst of melty chocolate pockets baked right into the cake.
- Cream (1 cup): Makes the luscious ganache that crowns the cake with shiny, silky chocolate.
- Chocolate Chips (1 cup for ganache): Melts into the cream for a smooth, glossy topping.
- Mini Chocolate Chips (for garnish): Adds a cute, crunchy finish and extra chocolate flair.
How to Make Death By Chocolate Bundt Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350 degrees Fahrenheit. While it warms, get your bundt pan ready with generous greasing using butter or nonstick spray to ensure your cake releases smoothly. For an extra touch, dust the pan lightly with cocoa powder, which keeps your cake looking beautifully chocolatey instead of the dull look flour might leave.
Step 2: Mix Dry Ingredients
Combine the devil’s food cake mix and chocolate pudding mix in a large bowl or stand mixer. This step lays the foundation of your rich cake flavor, so make sure they’re well blended.
Step 3: Add Wet Ingredients and Beat
Time to bring texture and moisture into the mix. Add sour cream, water, oil, and eggs to the dry ingredients. Beat thoroughly for at least two minutes, scraping the sides and bottom of your bowl, to aerate the batter and ensure a light, fluffy cake crumb. This is the secret behind the cake’s irresistible softness.
Step 4: Fold in Chocolate Chips
Gently fold in those 2 cups of semisweet chocolate chips. These gems are what make every bite a delightful surprise, little bursts of melted chocolate awaiting you.
Step 5: Bake the Cake
Pour your luscious batter into the prepared bundt pan, spreading it evenly. Bake for 55 to 58 minutes or until a toothpick inserted in the center comes out clean. Be careful not to overbake, or you’ll lose that moist, tender texture we’re aiming for.
Step 6: Cool and Unmold
Allow the cake to cool on a wire rack for about 10 minutes after baking. Then, use a plastic knife to loosen the edges gently before inverting the bundt pan onto a serving plate or cake stand. The cocoa dust will help make this process flawless and keep your cake’s stunning shape intact.
Step 7: Make the Ganache
In a microwavable bowl, heat 1 cup of cream until it just bubbles around the edges, about one minute, stirring once. Pour in 1 cup of chocolate chips without stirring right away. Let them sit for a minute to melt completely, then whisk the mixture until it becomes smooth and glossy. The ganache will thicken as it cools, so don’t worry if it looks runny at first.
Step 8: Drizzle and Garnish
Drizzle the warm ganache generously over your cooled cake, letting it cascade down the sides. Then sprinkle the mini chocolate chips on top for a charming finish that adds texture and even more chocolate goodness.
How to Serve Death By Chocolate Bundt Cake Recipe
Garnishes
While the cake itself is show-stopping, adding a sprinkle of mini chocolate chips gives a playful crunch and extra chocolate appeal. Fresh berries like raspberries can also provide a slightly tart contrast that balances the richness beautifully.
Side Dishes
Pair this decadent cake with classic sides like a tall glass of cold milk or a scoop of vanilla bean ice cream for an unforgettable dessert experience. Coffee or a rich espresso also harmonizes wonderfully with the deep chocolate flavors.
Creative Ways to Present
For special occasions, consider dusting the plate with cocoa powder or edible gold flakes for a fancy touch. Serving wedges with a side of whipped cream and a sprig of mint adds color and elegance, transforming this cozy cake into a restaurant-style dessert.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in an airtight container at room temperature for up to three days. Because of the moist ingredients and ganache, storing at room temperature preserves the best texture and flavor.
Freezing
If you want to save some for later, slice the cake into portions and freeze them individually wrapped in plastic wrap and foil. Frozen cake pieces will maintain their moistness for up to two months.
Reheating
When ready to enjoy leftover cake, allow it to thaw at room temperature. For a warm treat, microwave individual slices for about 15 seconds, or until just heated through — the ganache will soften beautifully, bringing back that fresh-baked magic.
FAQs
Can I use a different type of chocolate chip?
Absolutely! While semisweet chocolate chips provide that perfect balance of sweetness and bitterness, feel free to experiment with bittersweet, milk chocolate, or even white chocolate chips for a twist on this recipe.
Do I have to use pudding mix?
The pudding mix is the secret to the cake’s incredible moisture and richness. If you skip it, the cake will still be tasty but slightly less tender and moist.
Can I make this cake gluten-free?
You can try substituting a gluten-free devil’s food cake mix and ensure your pudding mix is gluten-free as well. Keep in mind that texture might differ slightly, but it’s a delicious option for those avoiding gluten.
Is it okay to use a different pan instead of a bundt pan?
A bundt pan gives the cake its signature shape and beautiful surface for ganache draping. You can use a regular round or square cake pan, but adjust the baking time accordingly and note the presentation won’t be quite the same.
How long does the ganache need to cool before drizzling?
Make sure the ganache is warm but not hot when drizzling. Let it thicken slightly after whisking—this usually takes a minute or two at room temperature—so it slowly drapes and clings perfectly to the cake instead of running off.
Final Thoughts
This Death By Chocolate Bundt Cake Recipe is truly a chocolate lover’s delight, celebrating everything wonderful about rich, moist cake paired with smooth, glossy ganache. It’s effortless enough for any home baker but decadent enough to wow everyone around your table. Don’t hesitate to give it a try—it might just become your new favorite way to celebrate life’s sweetest moments.
Print
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
Indulge in this rich and decadent Death By Chocolate Bundt Cake that’s perfect for any chocolate lover. Combining moist devil’s food cake with a luscious chocolate pudding mix and loaded with chocolate chips, this Bundt cake is topped with a silky chocolate ganache and garnished with mini chocolate chips for the ultimate chocolate experience.
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 (2 cups)
Ganache Ingredients
- 1 cup cream
- 1 cup chocolate chips (semisweet recommended)
- Mini chocolate chips (for garnish)
Instructions
- Preheat Oven: Set your oven to 350 degrees F to prepare for baking.
- Prepare Bundt Pan: Grease a bundt pan thoroughly with butter or nonstick spray. Dust the pan lightly with cocoa powder or flour, tapping out the excess for a clean release and pretty finish.
- Mix Dry Ingredients: In a large bowl or stand mixer, combine the devil’s food cake mix and the dry chocolate pudding mix until well blended.
- Add Wet Ingredients: Beat in the sour cream, water, oil, and eggs. Scrape the bowl’s sides and bottom, then continue beating for at least 2 minutes to incorporate air and create a light, fluffy batter.
- Fold in Chocolate Chips: Gently fold 2 cups of semisweet chocolate chips into the batter, distributing them evenly.
- Pour Batter and Bake: Pour the batter into the prepared bundt pan. Bake for 55-58 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking to maintain moisture.
- Cool the Cake: Allow the cake to cool on a wire rack for 10 minutes after baking.
- Release from Pan: Use a plastic knife to carefully loosen the edges of the cake from the pan, then invert it onto a serving plate or cake stand.
- Make Ganache: Heat 1 cup of cream in the microwave for about 1 minute, stirring and then continuing in 20-second intervals until small bubbles appear at the bowl’s edges. Immediately pour over 1 cup chocolate chips without stirring. Let sit for a minute to melt the chocolate, then whisk until smooth and thickened.
- Drizzle Ganache: Pour the warm ganache over the cooled cake, letting it coat evenly. The ganache will thicken as it cools; reheat slightly if needed to thin it out.
- Garnish and Serve: Sprinkle mini chocolate chips on top for garnish. Serve with a cold glass of milk for the ultimate treat.
Notes
- Use cocoa powder to dust the bundt pan for a prettier chocolate finish instead of flour.
- Beat batter for at least 2 minutes to ensure a light and airy cake texture.
- Do not overbake; checking with a toothpick at 55 minutes is ideal to avoid dryness.
- Use a plastic knife to loosen cake edges from the pan to prevent scratching the bundt.
- The ganache thickens as it cools; warm it a few seconds in the microwave to pour easily if needed.
- Serve the cake at room temperature or slightly warm for best flavor experience.
