Friday, October 30

Triple Chocolate Chip Bundt Cake

Oh chocolate, why do you have to go and be so delicious? Dense, rich, and decadent - oh my! This chocolate cake is a classic recipe without any fancy hard-to-find ingredients. In fact, it starts with a boxed cake mix and a handful of ingredients - that if you like to bake - you probably already have them in your pantry and fridge. Many bundt cakes are heavy and buttery, but this one is surprisingly light and incredibly moist under its silky chocolate glaze and the strong-brewed coffee in the batter intensifies the chocolate flavor while cutting the sweetness.

I have been making this quick and easy chocolate bundt cake for years. During the holiday season I like to make them in mini-bundt pans and drizzle not only the chocolate sauce on top but white chocolate as well. Wrap them in cellophane and tie with a pretty bow. They go quick and are beloved by our friends and family. I hope you enjoy this classic chocolate cake!

This cake is a hit with kids and grown-ups alike and is great for carrying to a party or pot luck.
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  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, slightly beaten
  • 1/2 cup warm coffee
  • 1/2 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips
  • 1 [14 ounce] Can of Sweetened Condensed Milk
  • 1 1/2 cups Semi-Sweet OR Dark Chocolate Chips, depending on your taste preference
  • 1 teaspoon Vanilla
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and coffee. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  • Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour before inverting onto a plate. If desired, dust the cake with powdered sugar.
  • In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. 
  • Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. 
  • Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.
The Domestic Curator

    1 comment:

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