Decadent Chocolate Bundt Cake

This is a fabulous recipe today for all you chocolate lover’s out there.  It comes courtesy of my mom who got it from one of the girls who does her hair.  According to my mom, her hair dresser recently discovered this recipe and said it has now turned into a dessert she makes every Sunday.  My mom decided to try the cake for a party she was going to and brought by some leftover pieces for my family to try.  I know, what a nice mom!  I of course snapped a photo so I can share it with you all.

Now we had the cake cold which was fabulous.  However, my mom was told me that her hair dresser said it is best to eat it warm.  When it’s warm the cake tastes like a molten lava cake.  So there is no need to frost this baby.  It is rich enough without it.  Just a light dusting of powdered sugar is great to make it pretty.  I would think the warm cake would also be excellent with a nice scoop of vanilla ice cream on the side!  YUM!

Decadent Chocolate Bundt Cake

  • 1 package (18 ¼ ounces) devil’s food cake mix
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 cup sour cream
  • 1/2 cup oil
  • 1/2 cup warm water
  • 4 eggs
  • 1 1/2 cups semisweet chocolate chips
  • Powdered Sugar
  1. In a mixing bowl, combine cake and pudding mixes, sour cream, oil, water, and eggs.
  2. Beat on low speed until moistened.  Beat on medium for 2 minutes.  Stir in chocolate chips.
  3. Pour into a greased and floured (I always use Pam Baking spray – it’s gotta be the baking kind) 10 inch fluted tube pan.
  4. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
  5. Cool for 10 minutes; remove from pan to wire rack to cool completely or eat it warm.  Dust with powdered sugar if desired.  12 to 15 servings.

17 comments on “Decadent Chocolate Bundt Cake

  • I have used this recipe twice and the first time i went by the 35 minutes stated in the original recipe. It came out not done so i cooked it a little longer. Once i finally got it where i wanted it it came out delicious!! This time around I scrolled through the comments and found to keep it in the oven for 55 minutes.. I have now tried that and it came out much better.. Def a favorite of mine and will continue to use this recipe and just change my recipe card from 35 minutes to 55 minutes 🙂

  • I tried your cake recipe yesterday but somehow couldn’t achieve the same result as you, my cake really wasn’t looking that good (but tasted fine). What kind of chocolate do you use? Maybe it’s because of the flour I used, I have a gluten intolerance so I used chickpea flour instead of usual wheat flour.

  • I made this two weeks ago for a family bbq and one of my fiance’s cousins requested it be made for his birthday this weekend. I’ve just sent one off to his house and have a second in the oven for a bbq we’re having at our place this afternoon. Everyone loves this cake!

  • Sorry, I was using another recipe to copy and paste when writing my post. I had issues with the internet while writing the post. I thought the completed post was saved to post, but it only saved the post half way through my edits. Here is the other bundt cake recipe if anyone else needs it. It is also excellent. I just haven’t shared this one yet.

    1 package (18 ¼ ounces) chocolate cake mix
    1 package (3.9 ounces) instant chocolate pudding mix
    3 tablespoons baking cocoa
    1 ¾ cups milk
    2 eggs
    2 cups (12 ounces) semisweet chocolate chips
    Powdered Sugar

    In a mixing bowl, combine cake and pudding mixes, cocoa, milk, and eggs. Beat on low speed until moistened. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to wire rack to cool completely. Dust with powdered sugar if desired. 12 to 15 servings.

  • quick check – this is not the same recipe that was posted on Monday – I made that one and it was very, very good! would like that recipe again since i was planning on making 2 of these today for a potluck tonight, but only have a few eggs not 4 eggs for each recipe. very sad now and stuck…

  • Headed to a potluck tonight and taking frito salad and decadent chocolate cake! The kids made both for me during the day (school starts next week and I’m a teacher, so started this week) and did a great job. Thanks for the recipes!

  • This has been in my recipe collection for years and it is one of my most requested recipes! It’s wonderful! I’ve always experimented with different flavor pudding and chips and always have excellent results.

    I also top with a sprinkling of powdered sugar.

  • I just want to double check, do you really bake for just 35 minutes? I have a similar recipe and it takes 55 minutes to bake. A regular bundt cake from a cake mix takes about 39 to 44 minutes.

  • This looks fantastic! I love chocolate cake – warm or cold. If it tastes like a lava cake – then bring it on warm…with ice cream!

  • I can’t resist chocolate bundt cake. Really…. I can’t!

  • I think you missed something. How much milk and cocoa? And what do we do with the sour cream, water, and Oil. I’d love to make this. The picture looks yummy.

  • Am I missing something? I don’t see cocoa or milk in the list of ingredients. And I don’t see oil, water, or sour cream anywhere in the recipe directions. It is just a formatting thing that’s weird on my computer?

  • Looks like a winner! Can I have a slice? 🙂

  • Thanks Laura- for yet another way for me to add the pounds…this recipe sounds delicious..warm with a scoop of vanilla frozen yogurt..How about the sugar free instant pudding?? might try it that way….
    cutting them calories- but would it lose something along the way??? Maybe I will make 2..see if there is any difference in taste or texture…yum! that really won’t be saving me any calories..but sounds like fun anyway!
    thanks again~

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