Chocolate Lovers Chocolate Bundt Cake

This Chocolate Bundt Cake is rich but not cloyingly sweet, moist but not soggy, and frosted with a gleaming chocolate ganache that makes it beautiful to look at before eating.

Author: Jennifer Fishkind
Chocolate Lovers Bundt Cake square
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For the Cake:

  • 1 Box Devil's Food Cake mix
  • 1 3.4 oz Box Instant chocolate pudding mix
  • 2 cups sour cream
  • 1 cup melted butter
  • 5 eggs
  • 1 tsp almond extract
  • 1 cup semi-sweet chocolate chips

For the ganache:

  • 1 cup semi-sweet chocolate chips (or chopped semi-sweet chocolate baking bar)
  • 1 cup heavy cream


  1. Preheat oven to 350 degrees and generously grease a 10 inch Bundt pan.
  2. In a medium bowl, mix together the cake mix and pudding mix. Make a well in the center and pour in the wet ingredients.
  3. Mix on low until blended and then on medium for 4 minutes. Stir in the chocolate chips.
  4. Scoop batter (it's thick) into the pan and bake for 50-55 minutes. Cool for 10 minutes and then turn out onto a wire rack to finish cooling.
  5. While the cake is cooling, bring the heavy cream just to a boil. Place the chocolate chips into a medium bowl and pour the hot cream over the top. DO NOT STIR. Allow to sit uncovered for 10 minutes. After the cream has cooled for 10 minutes, gently stir until the melted chocolate and cream blends into a smooth, shiny chocolate ganache.
  6. Place a baking sheet under the wire rack and pour the chocolate ganache over the cake. Save the excess ganache to use as frosting, or pull it back out and pour it over the cake for a second coat.
  7. Serve with cold milk-it's rich!
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