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Death By Chocolate Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 25 reviews
  • Author: admin
  • 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

Scale

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

  1. Preheat Oven: Set your oven to 350 degrees F to prepare for baking.
  2. 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.
  3. 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.
  4. 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.
  5. Fold in Chocolate Chips: Gently fold 2 cups of semisweet chocolate chips into the batter, distributing them evenly.
  6. 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.
  7. Cool the Cake: Allow the cake to cool on a wire rack for 10 minutes after baking.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

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Find it online: https://freshandtastyrecipes.com/death-by-chocolate-bundt-cake-recipe-2/