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Chocolate Chocolate Chip Cake

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Submitted by chickie3190

Double chocolate bundt cake made with devil’s food cake mix, chocolate pudding, sour cream, and a full bag of chocolate chips. Dense, fudgy, and finished with powdered sugar.

YIELD

1 cake

PREP

15 min

COOK

1 hrs

READY

1 hrs

This is a “more is more” kind of chocolate cake. Devil’s food cake mix gets supercharged with instant chocolate pudding mix and sour cream, creating a batter so rich and dense it barely needs frosting. A dusting of powdered sugar is all it takes.

The sour cream is doing serious work here. It adds moisture and fat that keep the crumb tender for days, and its slight tang balances all that chocolate sweetness. The pudding mix intensifies the chocolate flavor and gives the cake an almost truffle-like density.

Fold the chocolate chips in gently at the very end. You want them whole, not crushed, so they hit you as pockets of melted chocolate throughout the slice. They’ll sink slightly toward the bottom of the bundt pan during baking, which is fine.

Chef Tips

  • Grease and flour the bundt pan thoroughly, getting into every ridge. A stuck bundt cake is heartbreaking.
  • Let the cake cool in the pan for at least 15 minutes before flipping. Too soon and it falls apart; too long and it sticks.
  • Use full-fat sour cream, not light or fat-free. The fat content is what keeps this cake moist.
  • Test with a toothpick at 55 minutes. Overbaking dries out the crumb fast.

Variations

  • Add a tablespoon of espresso powder to the batter for a mocha depth that amplifies the chocolate.
  • Use white chocolate chips instead for a visual contrast and sweeter bite.
  • Drizzle with a simple chocolate ganache instead of powdered sugar for an even more indulgent finish.

Ingredients

1 1
PACKAGE PACKAGE CAKE MIX, DEVILS FOOD
1 1
4 4
LARGE EACH EGGS
¾ 177
CUP ML VEGETABLE OIL
½ 118
CUP ML WATER
warm
½ 237
PINT ML SOUR CREAM *
12 346.8
OUNCES ML/G CHOCOLATE CHIP
1
X POWDERED SUGAR
to taste *

Directions

Preheat oven to 350℉ (180℃).

Stir together first six ingredients.

Add the chips at the last moment so they won’t get too crushed.

Pour batter into a greased and floured bundt pan.

Bake at 350℉ (180℃). for about 60 minutes or until a toothpick comes out clean.

Cool and sprinkle top with confectioner’s sugar.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 1330 52% from fat
 % Daily Value *
Total Fat 77g 118%
Saturated Fat 20g 102%
Trans Fat 0g
Cholesterol 186mg 62%
Sodium 1578mg 66%
Total Carbohydrate 55g 55%
Dietary Fiber 9g 37%
Sugars g
Protein 29g
Vitamin A 4% Vitamin C 0%
Calcium 22% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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