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Chocolate Chip Bundt Cake

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A rich, ultra-moist chocolate chip bundt cake made easy with cake mix, pudding, and sour cream, finished with a silky chocolate ganache glaze for a bakery-worthy dessert.

Ingredients

1 box yellow cake mix (15.25 oz)

1 box instant vanilla pudding mix (3.4 oz)

3/4 cup sour cream

3/4 cup vegetable oil

3 large eggs, lightly beaten

2 tsp pure vanilla extract

1/2 cup warm water

2 cups mini chocolate chips

4 oz semi-sweet chocolate chips (for glaze)

1/2 cup heavy whipping cream (for glaze)

2 tsp pure vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and generously coat a 10–12 cup bundt pan with non-stick spray.
  2. In a large bowl or stand mixer, combine cake mix, pudding mix, sour cream, vegetable oil, eggs, vanilla extract, and warm water.
  3. Beat on medium speed for about 2 minutes until smooth and well combined.
  4. Gently fold in the mini chocolate chips.
  5. Pour the batter evenly into the prepared bundt pan.
  6. Bake for 50–55 minutes, until a toothpick inserted comes out clean.
  7. Cool the cake in the pan for 30 minutes, then invert onto a serving plate.
  8. Heat heavy cream until hot but not boiling.
  9. Pour hot cream over chocolate chips and let sit for 5 minutes.
  10. Whisk until smooth, then stir in vanilla extract.
  11. Let glaze cool slightly, then pour over cooled cake.

Notes

Mini chocolate chips distribute more evenly than regular chips.

Greek yogurt can replace sour cream if needed.

Freeze the cake without glaze for best results.

Let cake come to room temperature before serving.

Dust with powdered sugar if skipping the glaze.

Nutrition

Find it online: https://chocolatecoveredamy.com/chocolate-chip-bundt-cake/