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Easy Chocolate Bundt Cake

Easy Chocolate Bundt Cake

The ultimate chocolate indulgence awaits with this Easy Chocolate Bundt Cake. Moist, rich, and topped with a silky ganache, it’s the perfect treat for any occasion. Easy to prepare, this cake will satisfy your sweet tooth like nothing else. Make it for your next gathering and watch it disappear!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box devil’s food cake mix 15.25 ounces
  • 1 box instant chocolate pudding mix 3.4 ounces
  • ¾ cup sour cream
  • ¾ cup vegetable oil
  • 3 large eggs slightly beaten
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon instant espresso granules dissolved in ½ cup warm water
  • 1 ½ cups semisweet chocolate chips
  • 2 ounces semisweet chocolate chips
  • ¼ cup heavy cream
  • 1 tablespoon light corn syrup
  • ½ teaspoon vanilla extract

Equipment

  • Silicone Spatula Set
  • Mixing bowl set
  • KitchenAid 9-Speed Digital Hand Mixer

Method
 

  1. Preheat your oven to 350°F. This step is crucial as it ensures the cake bakes evenly. Also, prepare a 12-cup bundt pan by spraying it with nonstick cooking spray. It’s best to use one specifically meant for baking; this will help the cake release smoothly once it’s baked.
  2. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the devil’s food cake mix, instant chocolate pudding mix, sour cream, vegetable oil, eggs, vanilla extract, and the dissolved espresso granules. Mix on medium speed for about two minutes, until everything is well combined. You’re looking for a smooth batter with no lumps—this is where the magic begins!
  3. Once your batter is ready, gently fold in the semisweet chocolate chips. This adds delightful chocolatey bits throughout the cake. Take your time to ensure they are evenly distributed.
  4. Pour the batter into the prepared bundt pan, smoothing the top with a spoon or spatula. Make sure it’s evenly distributed to ensure even baking.
  5. Place the bundt pan in the preheated oven and bake for 40 to 45 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready. Keep an eye on it towards the end to avoid overbaking.
  6. Once done, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. This step is essential; it allows the cake to firm up and makes it easier to handle.
  7. While the cake cools, prepare the ganache. Place the semisweet chocolate chips in a small heatproof bowl. In a separate microwave-safe cup, heat the heavy cream in the microwave on high in 15-second intervals until it’s steaming hot but not boiling. This should take about 45 to 60 seconds.
  8. Immediately pour the hot cream over the chocolate chips and let it sit for about three minutes. This allows the chocolate to melt. After that, whisk in the corn syrup and remaining vanilla extract until you have a smooth ganache.
  9. Let the ganache cool for a few minutes before drizzling it over the cooled bundt cake. You can leave it as is or go ahead and add toppings like chocolate shavings, mini chocolate chips, or even colorful sprinkles to make it festive!

Notes

If you do not have – or do not want to use – espresso granules, simply omit them but still add the ½ cup water.