Description
A moist, decadent chocolate cake perfect for any occasion. No frosting needed!
Ingredients
Units
- 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