Chocolate Bundt Cake
Chocolate bundt cake with chocolate chips is rich, moist and dense with pockets of yummy chocolate chips. And because the base is a boxed cake mix, it's super easy.
Equipment
- 1 Hand or stand mixer
Ingredients
Cake Base
- 1 box of Devil's Food cake mix
- 1 small box of vanilla pudding mix
- 2 tablespoons cocoa powder
- 1 teaspoon espresso powder optional
- 1 cup sour cream
- ½ cup vegetable oil
- ½ cup warm water
- 4 eggs
- 10 ounces semisweet chocolate chips
Frosting (optional)
- 8 ounces cream cheese room temperature
- 4 tablespoons salted butter room temperature
- 4 cups powdered sugar
- 2-3 tablespoons heavy whipping cream
Instructions
Making the cake
- Preheat the oven to 350 ℉. Spray a 9 inch bundt pan with cooking spray.
- Place the cake mix, pudding mix, cocoa powder and espresso powder in a mixing bowl and mix until the dry ingredients are combined.
- Add the water, oil, sour cream and eggs to the dry ingredients in the mixing bowl. Mix on low for one minute. Scrap down the sides and mix an additional minute or just until all the ingredients are combined.
- Stir in the chocolate chips until they are evenly distributed.
- Pour the batter in to the sprayed bundt pan. The batter will be thick. Smooth out the batter with a spatula.
- Bake for 45-50 minutes until the cake starts pulling away from sides and also springs back when touched.
- Remove the cake from the oven and cool on a cooling rack for at least 20 minutes.
- Invert the cake on to a cakeboard or a serving plate. Allow the cake to completely cool before frosting or finishing with powdered sugar.
Frosting the cake (optional)
- Add the room temperature cream cheese and butter to a mixing bowl and mix on medium speed until creamy with no lumps, about 2 minutes.
- Add the powdered sugar and 2 tablespoons of heavy whipping cream to the mixing bowl. Mix on medium high until light and fluffy, scraping down the sides several times, about 5-6 minutes. [Depending on the temperature of the cream cheese and butter and the humidity of the kitchen, you may need to add more heavy shipping cream if the frosting is too heavy/thick. Add additional heavy whipping cream one tablespoon at a time, mix on medium high and check for fluffiness.]
- Add the frosting to a piping bag and pipe on the frosting. Or use a knife or icing offset spatula to spread the frosting on the cake.
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