Chocolate Bundt Cake

Chocolate Chocolate Chip Cake on a cake stand

This easy Chocolate Bundt Cake starts with a cake mix but tastes completely homemade. Rich, moist, and finished with chocolate ganache — a no-fuss dessert everyone loves.

Course Dessert

Cuisine American

Keyword Chocolate-Chocolate Chip Cake Topped With Chocolate Ganache

Prep Time 10

Cook Time 1

Total Time 30

Servings servings

Calories 645kcal

Author Kathleen

Ingredients

Cake:

1 (18.5-ounce) box Chocolate or Devil's 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 350ºF (177ºC). Generously spray a 12-cup bundt pan with nonstick cooking spray.
In a large mixing bowl, add cake mix (1 box), sugar (1/3 cup), sour cream (8 ounces), and oil (2/3 cup), and mix on low speed for 1 minute.
Add the eggs (3), one at a time, blending well after each addition.
Increase mixer speed to medium and beat for 4 minutes.
Add vanilla (1 teaspoon) and chocolate chips (6 ounces), 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 (6 ounces) and butter (2 tablespoons).
In a small saucepan over medium-high heat, bring the cream (1/2 cup) 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, garnish then cut the cake and serve.

Notes

How to tell when it’s done: This cake is different from most — don’t wait for crumbs on the tester. Look for set edges, a matte (not shiny) center, and just a bit of moist batter on the tester.
Bundt pan release: Grease every curve and ridge. If your pan is especially detailed, brushing with melted shortening works even better than spray.
Mini vs regular chips: Mini chips give cleaner slices and more even distribution, while regular chips melt into bigger pockets of chocolate.
Let it cool before flipping: Give the cake time to set up. It will deflate slightly as it cools — that’s normal and expected.

Nutrition