Chocolate Bundt Cake

My easy chocolate bundt cake is rich, uber chocolaty, and super moist! We start with a cake mix so not only is this delicious, it’s easy to make, too! At home, we call this cake Daddy’s cake. It’s named for, non-other than, my Daddy. There’s nothing on earth that he loves more than a rich, chocolate cake!

After many tries with many different recipes, this is the recipe he declared was “the one“. Let me tell ya, this cake is wonderful!!! It’s different from the other “doctored cake mix” cakes and I think is much more delicious. I’ve tweaked and tweaked this recipe for the better part of ten years and finally have decided its just right!

This cake starts with a cake mix. You need to use a mix that does not contain pudding. I use Duncan Hines. Your choice of chocolate flavors will depend on availability at your grocery store. I believe Duncan Hines has chocolate and or dark chocolate mix available.  For whatever reason, the flavor most widely available seems to be devil’s food so that’s what I use. To intensify the chocolate flavor, since devils food is really like chocolate-light, I use bittersweet chocolate chips with 60% cacao.

For this cake, I use 1 1/2 bags. Now here’s the thing….you can use any combo of cake mix flavor (dark chocolate-devils food-whatever) and mix with any type of chocolate chips. Sometimes I end up using semisweet because my grocery store is out of the bittersweet chips.

For this post, I used mini chocolate chips because the cake cuts cleaner due to the tiny chip size.  When I use mini chips I use 1-12 ounce bag of chips in the cake, with 1/3 cup reserved for garnish, rather than just 6 ounces. Then bittersweet chocolate for the ganache. My favorite combo is what I’ve listed below.

I find that this cake is a little different in how to tell when it’s done. It’s very important that you don’t over bake it or obviously, regardless of how fabulous a recipe you start with, it will be dry and yucky. So, with this cake, I know it’s done when the edges just start to pull in from the pan, the center no longer has a wet appearance, and a cake tester inserted in the center comes out with just a little liquid cake on it. It doesn’t come out with crumb on the tester. As the cake cools it sets up a bit more and it deflates a bit. Don’t worry, it looks absolutely gorgeous when you flip it over on a cake plate and crown it with the glorious ganache!!!

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Chocolate-Chocolate Chip Cake topped with Chocolate Ganache

Our Chocolate Chocolate Chip Cake is Rich, Uber Chocolatey, and Super Moist! We Start With a Cake Mix So Not Ony Is this Delicious, It's Easy To Make Too!

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time30 minutes mins

Servings: 12 Servings

Author: Kathleen

Ingredients

Cake:

• 1 18.5 Ounce Box Chocolate or Devils Food Cake Mix- Without Pudding (I use Duncan Hines)
• 1/3 Cup Sugar
• 8 Ounces Sour Cream
• 2/3 Cup Vegetable Oil
• 3 Large Eggs
• 1 Teaspoon Vanilla Extract
• 6 Ounces Bittersweet Chocolate Chips

Ganache Icing:

• 6 Ounces Bittersweet Chocolate Chips at Room Temperature
• 2 Tablespoons Unsalted Butter at Room Temperature
• 1/2 Cup Heavy Cream

Garnish

• 6 Ounces Bittersweet Chocolate Chips at Room Temperature

Instructions

• Preheat oven to 350 degrees. Generously spray a 12 cup bundt pan with nonstick cooking spray.
• In a large mixing bowl, add cake mix, sugar, sour cream, and oil and mix on low speed for 1 minute.
• Add the eggs, one at a time, blending well after each addition.
• Increase mixer speed to medium and beat for 4 minutes.
• Add vanilla and chocolate chips and mix on low speed until the chips are evenly distributed.
• Pour the batter into prepared pan and bake in preheated oven 60-65 minutes or until a tester inserted into the middle of cake comes out clean.
• Allow cake to cool in pan then invert onto a cake plate.
• When cake is cooled, make ganache.
• In a glass bowl, combine the chocolate and butter.
• In a small saucepan over medium-high heat, bring the cream to a boil. While cream is heating, microwave chocolate and butter for 30 seconds at 100% power. Immediately pour the cream over the chocolate and butter. Whisk until the mixture melts and becomes smooth.
• Pour the ganache over the top of the cake. Allow the ganache to set for about 20 minutes, then cut cake and serve.

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