Chocolate Chip Bundt Cake

This chocolate chip bundt cake is tender, moist, and studded with mini chocolate chips, all finished with a silky chocolate ganache.

Course Dessert

Cuisine American

Keyword chocolate bundt cake recipes, chocolate cake recipes, chocolate chip cake recipes

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 655kcal

Author Kathleen

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 (2 cups), 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 to a boil. While the cream is heating, microwave the chocolate and butter for 30 seconds at 100% power. Immediately pour the heavy cream (1/2 cup) 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 with chocolate chips (1/2 cup), then cut the cake and serve.

Mix with intention: Beat on low first to combine, then switch to medium for 4 minutes to give the batter structure — that’s what creates the lovely, fine crumb.
Don’t overbake: Start checking at 60 minutes. The cake is done when a tester comes out clean and the top springs back lightly to the touch.
Room temperature ingredients = better texture: Sour cream, eggs, and butter blend more smoothly when not cold.
Make the ganache right: Heat the cream until just boiling, then pour over chocolate and butter. Let sit a moment before whisking to silky perfection.
Extra shine tip: Stir in a teaspoon of corn syrup for a glossy ganache that stays picture-perfect longer