Insanely Chocolaty Chocolate Bundt Cake Recipes

INSANELY CHOCOLATY CHOCOLATE BUNDT CAKE

Insanely Chocolaty Chocolate Bundt Cake image

Moist, rich and delicious. I promise there won't be any left after they try it. Yummy!!

Provided by Shelly Saxell @shellycandoit

Categories Cakes

Number Of Ingredients 11

Ingredients

1 box(es) devil's food cake mix
1 4oz box(es) instant chocolate pudding mix
1 cup(s) sour cream
1/2 cup(s) water
1/2 cup(s) vegetable oil
4 large eggs
1 1/2 cup(s) semi-sweet mini chocloate chips
GLAZE:
1/2 cup(s) heavy cream
1/2 cup(s) chocolate chips
- powdered sugar

Steps:

Place oven rack in center of oven. Preheat oven to 350. Oil and flour bundt pan.
Mix together cake mix, pudding, sour cream, oil, and eggs. Mix for 2 minutes. Fold in mini chocolate chips. The mixture will be quite thick. Pour batter into prepared bundt pan.
Bake for 50-60 minutes or until cake bounces bake when pressed lightly. Cool for 20 minutes. Lightly run a knife around edges, until cake pulls away from sides of pan. Invert cake onto serving plate.
Glaze: Heat cream in small double broiler until it just get bubbly. Mix chocolate chips, stir untill melted and smooth. Simmer for one minute, until thickened. Pour glaze over cake, letting it flow down the sides. Cool cake for at least 20 minutes or until set. Lightly dust cake with powdered sugar. Store any left over cake in refrigerator.

SUPER MOIST CHOCOLATE BUNDT® CAKE

Super Moist Chocolate Bundt® Cake image

I wanted to make a chocolate cake without using instant cake mixes and voila! An extremely scrumptious and moist chocolate Bundt® cake! Top with a dusting of powdered sugar or vanilla ice cream if desired.

Provided by MONICASJ

Categories Desserts Cakes Chocolate Cake Recipes

Time 1h15m

Yield 14

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1 cup white sugar
½ cup sweetened cocoa powder
1 (3.9 ounce) package instant chocolate pudding mix
1 ½ teaspoons baking soda
¼ teaspoon salt
1 cup milk
1 cup vegetable oil
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
½ cup warm water
1 ½ cups semisweet chocolate chips, or more to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.

Nutrition Facts : Calories 455 calories, Carbohydrate 52.8 g, Cholesterol 48.5 mg, Fat 26.5 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 329.9 mg, Sugar 30.4 g

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