It doesn’t get much easier than this Double Chocolate Bundt Cake – a moist chocolate cake with a satiny smooth chocolate glaze. This is a cake anyone can make, and that everyone wants to eat!
- 1 (15.25 oz) package chocolate cake mix
- 1 (3.9 oz) package instant chocolate pudding mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/3 cup milk (I used 2%)
- 4 eggs, lightly beaten
- 1/2 cup warm water
- 3/4 cup semi sweet chocolate chips
- 3 tablespoons butter
- 1 tablespoon light corn syrup
- 1/4 teaspoon vanilla extract
Preheat the oven to 335ºF. Generously grease the inside of a 10-inch bundt pan with butter or shortening and dust it with flour. Tap out any excess flour.
In a large bowl, mix together the cake mix and the chocolate pudding mix. Add the sour cream, vegetable oil, and milk and beat to combine. Add the eggs and mix until combined. Stir in the warm water.
Pour the batter into the prepared bundt pan. Bake until a tester inserted in the center comes out clean, or until the cake bounces back when you lightly touch it, about 45 minutes.
Cool the cake completely in the pan then invert the cake onto a serving plate.
To make the glaze, place a heatproof bowl on a small pan with an inch or two of water in it. Turn the heat to medium. Place the chocolate chips, butter and corn syrup in the bowl. Stir until the chocolate chips are melted and the mixture is smooth. Remove from the heat and stir in the vanilla.
Drizzle the warm glaze over the cooled cake on the serving plate. Allow the glaze to set up before serving.
- Calories: 457
- Sugar: 30 g
- Sodium: 184 mg
- Fat: 34 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 79 mg