The trick in this Bundt cake is two doctoring moves: a packet of instant chocolate pudding and a cup of sour cream, both folded into a standard box of chocolate cake mix. A full bag of chocolate chips goes in last. The result does not taste like it started from a box, which is why I keep making it instead of a scratch recipe. One hour in the oven, one hour cooling in the pan, no frosting needed.
The instant pudding mix is what separates this from every other cake-mix cake. It makes the crumb denser and wetter, closer to a bakery pound cake than a box cake. The sour cream does the same thing from a different angle. Together they produce something that does not taste like it started from a box, which is why it works.
Tips for Making Simple Chocolate Cake
Dust the pan with cocoa, not flour
The recipe calls for greasing and flouring the Bundt pan with cocoa powder instead of regular flour. Flour leaves white streaks on a chocolate cake. Cocoa does not.
A Bundt pan has deep grooves. Get into every corner with the cocoa or the cake will stick.
Do not overbake
One hour at 350°F (177°C). Test with a cake tester or toothpick inserted in the centre. If it comes out clean, the cake is done.
Let it cool in the pan for a full hour before removing. Bundt cakes are fragile when warm and will break apart if you rush this step.
Chocolate Bundt Cake
- Total Time: 70 minutes
- Yield: Serves 12
- Diet: Omnivore
Description
A moist, decadent chocolate cake perfect for any occasion. No frosting needed!
Ingredients
- Basic chocolate cake mix
- 1 pkg (85 g) instant chocolate pudding
- 1 cups (237 ml) sour cream
- 0.5 cups (118 ml) water
- 0.5 cups (118 ml) oil
- 4 eggs
- 1 pkg (340 g) chocolate chips
- cocoa powder
Instructions
- Preheat oven to 350°F (177°C).
- Grease and flour (with cocoa powder) a Bundt pan.
- Mix the first 6 ingredients until well combined. Add the chips last and stir until just incorporated.
- Pour batter into the prepared Bundt pan.
- Bake for 1 hour, or until a cake tester inserted into the center comes out clean.
- Remove the cake from the pan and let it cool in the pan for 1 hour before removing completely.
Notes
- To prevent sticking, use a non-stick Bundt pan or thoroughly grease and flour the pan with a mixture of flour and cocoa powder for a richer chocolate flavor.
- For a richer chocolate flavor, substitute dark cocoa powder for regular cocoa powder.
- Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
Can I use a different flavour of cake mix?
The recipe calls for a basic chocolate cake mix. Devils food or dark chocolate also works. Avoid mixes with added pudding already in them since this recipe adds its own pudding mix.
Why sour cream in a cake mix?
Sour cream adds moisture and fat, which makes the cake denser and richer than using water and oil alone. It is a common shortcut for improving box cake texture.
Does this cake need frosting?
No. The Bundt shape and the dense, moist crumb make frosting unnecessary. If you want something on top, a light dusting of cocoa powder or a simple chocolate glaze works.
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