Easy Triple Chocolate Bundt Cake

Three forms of chocolate collide in this ridiculously easy bundt cake.

Chocolate cake mix forms the base, instant chocolate pudding adds moisture and fudgy richness, and chocolate chips melt into pockets of molten chocolate throughout.

The result tastes like you labored for hours, but it’s really just a few minutes of stirring.

Chef Tips

• Grease thoroughly: Bundt pans have intricate ridges that love to trap cake. Use baking spray with flour or brush every crevice with shortening, then dust with cocoa powder.
• Don’t overmix: Beat just until ingredients combine and no dry streaks remain. Overmixing makes tough, dense cake.
• Fold in chips gently: Stir chocolate chips and nuts in by hand at the end to distribute evenly without deflating the batter.
• Test for doneness: Insert a toothpick at the 45-minute mark. A few moist crumbs are fine; wet batter means it needs 5 more minutes.

Variations

• Use white chocolate chips for contrast with the dark chocolate cake
• Swap nuts for ½ cup toffee bits for candy bar flavor
• Drizzle cooled cake with chocolate ganache (½ cup cream heated with 4 oz chopped chocolate) for extra decadence