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Decadent Triple Chocolate Bundt Cake

Decadent Triple Chocolate Bundt Cake from a Mix

This triple chocolate bundt cake from a mix is a delicious, show-stopping dessert that doesn't require a lot of effort or skill! It's decadent and rich, making it the chocolate lover's dream!

For The Cake:
  • 1 18.25-oz package devil's food cake mix
  • 1 5.9-oz package instant chocolate pudding mix
  • 1 cup sour cream
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1/2 cup hot water
  • 1 cup miniature semisweet chocolate chips
For The Glaze:
  • 3/4 cup semisweet chocolate chips
  • 3 Tbs unsalted butter
  • 1 Tbs light corn syrup
For The Topping:
  • About 1/2 cup miniature semisweet chocolate chips (feel free to use more or less as desired)
  1. Preheat oven to 350F. Grease a bundt pan (I used a 9-inch pan) and dust with flour or cocoa.
  2. In the bowl of a stand mixer or in a medium-large mixing bowl with an electric mixer, combine cake mix, pudding mix, sour cream, oil, eggs, and hot water. Begin mixing on low-medium speed, then gradually increase to medium-high speed and beat for a couple of minutes, until smooth.
  3. Stir in miniature chocolate chips.
  4. Pour batter into prepared bundt pan. Bake for 50-55 minutes, or until top springs back when touched and a toothpick inserted in the middle comes out clean.
  5. Allow cake to cool in pan for about an hour before inverting onto a plate. Allow cake to completely cool.
  6. Once cake has cooled, prepare glaze by adding chocolate chips, butter, and corn syrup to a double boiler (I just used a glass bowl over a small pan of simmering water). Melt contents together while stirring until smooth. Remove from heat and drizzle or spoon over the cake, allowing it to run down the sides.
  7. Once the glaze has cooled, sprinkle additional miniature chocolate chips over the top.

Recipe adapted from this site