Chocolate Bundt Cake: Rich, Moist, and Irresistibly Decadent
This Chocolate Bundt Cake is a chocolate lover's dream! Rich, moist, and utterly decadent, it's perfect for any occasion.
Servings: 12 servings
Ingredients
For the Cake:
- 1 box devil's food cake mix
- 1 box instant chocolate pudding mix (3.4 ounce size)
- 2 cups sour cream
- 5 eggs
- 1 cup melted butter
- 1 teaspoon almond extract
- 1 cup semi-sweet chocolate chips
For the Chocolate Glaze:
- 3 tablespoons butter
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1 cup chopped toasted walnuts or pecans
Instructions
- Step 1: Preheat the oven to 350°F (175°C) for even baking.
- Step 2: Grease the Bundt pan thoroughly with butter or non-stick spray.
- Step 3: In a large mixing bowl, combine the devil's food cake mix and instant chocolate pudding mix, whisking until blended.
- Step 4: Add sour cream, eggs, melted butter, and almond extract to the dry mixture. Beat on medium speed for about 2 minutes until smooth.
- Step 5: Gently fold in chocolate chips and chopped nuts with a rubber spatula.
- Step 6: Pour the batter into the prepared Bundt pan, smoothing the top with the spatula.
- Step 7: Bake for 45-55 minutes, or until a toothpick comes out clean.
- Step 8: Let the cake cool in the pan for 10-15 minutes, then invert onto a cooling rack to cool completely.
- Step 9: In a small saucepan, melt 3 tablespoons of butter over low heat. Add remaining chocolate chips, corn syrup, and vanilla, stirring until smooth.
- Step 10: Drizzle the warm chocolate glaze over the cooled cake.
Equipment
- Bundt pan
- Mixing bowls
- Electric Mixer
- Rubber spatula
- Cooling rack
Notes
- Store covered at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
- Freeze tightly wrapped for up to 3 months, thaw in the refrigerator.