Have you ever noticed how chocolate cake disappears first at any gathering? There’s something magical about the rich aroma and decadent taste that makes it impossible to resist. This triple chocolate bundt cake elevates a simple dessert to extraordinary heights, all while requiring minimal effort. The combination of cake mix, pudding, and sour cream creates a texture so moist and flavor so intense that your guests will be begging for the recipe.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Chocolate Chip Bundt Cake with Chocolate Glaze
This chocolate cake is so good everyone will want the recipe! This triple chocolate bundt cake is really to die for! You can’t find a more moist and decadent chocolate cake out there.
This sour cream chocolate bundt cake always gets rave reviews because it’s so easy to make, moist, and perfect for any celebration. You will love this easy homemade sour cream chocolate cake with chocolate chips. It never disappoints and will always cure your chocolate cravings.
Why You’ll Love This Chocolate Bundt Cake Recipe
This Chocolate Bundt Cake combines three layers of chocolate goodness for the ultimate dessert experience. The devil’s food cake mix and instant pudding create a perfect base, while sour cream ensures a moist texture for days. The almond extract adds a subtle complexity that enhances the flavor, and the smooth chocolate glaze provides the perfect finishing touch. This impressive dessert requires no complicated techniques or special equipment – just mix, bake, and glaze for a showstopping dessert that’s perfect for any occasion.
Recipe Ingredients
Here’s a list of what you need:
- Devil’s Food cake mix – Forms the base of the cake with rich chocolate flavor
- Instant chocolate pudding mix – Enhances moisture and adds depth to the chocolate flavor
- Sour cream – Creates an incredibly moist texture that stays fresh for days
- Eggs – Provide structure and richness to the cake
- Butter – Adds flavor and contributes to the cake’s tender crumb
- Almond extract – Offers a subtle complexity that enhances the chocolate flavor
- Chocolate chips – Melt slightly during baking to create pockets of intense chocolate
- Corn syrup – Gives the glaze a beautiful shine and smooth texture
- Vanilla extract – Balances the rich chocolate flavor in the glaze
How to Make a Chocolate Bundt Cake
- Place cake mix, pudding mix, sour cream, eggs, melted butter, and almond extract in a large bowl.
- Beat until well blended. The batter will be thick.
- Stir in chocolate chips.
- Pour the batter into a greased bundt pan.
- Bake at 350 degrees for 55 to 60 minutes.
- Cool the cake for 10 minutes then invert it onto a wire rack and cool completely.
- Place chocolate chips, butter, and corn syrup in a double boiler over hot water.
- Stir until the chocolate chips are melted and the mixture is smooth.
- Stir in vanilla extract.
- Drizzle the glaze over the cake.
- Sprinkle chocolate chips and nuts over the cake if desired.
Triple Chocolate Bundt Cake
Ingredients
For the Chocolate Bundt Cake:
- 1 box devil's food cake mix
- 1 box instant chocolate pudding mix 3.4 ounce size
- 2 cups sour cream
- 5 eggs
- 1 cup melted butter
- 1 teaspoon almond extract
- 1 cup semi-sweet chocolate chips
For the Chocolate Glaze:
- ¾ cups semi-sweet chocolate chips
- 3 tablespoons butter
- 1 tablespoon light corn syrup
- ¼ teaspoon vanilla extract
Optional Topping
- ¼ cup chopped toasted walnuts or pecans
- ¼ cup semi-sweet chocolate chips
Instructions
Chocolate Bundt Cake Directions
- Preheat oven to 350 degrees.
- Grease a bundt pan. Dust it with cocoa powder if you have some. Do not dust it with regular white flour.
- Place cake mix, pudding mix, sour cream, eggs, melted butter, and almond extract in a large bowl.
- Beat until well blended. The batter will be thick.
- Stir in chocolate chips.
- Pour the batter into the greased bundt pan.
- Bake at 350 degrees for 55 to 60 minutes.
- Allow the cake to cool for 10 minutes before removing it from the pan.
- Invert the cake onto a wire rack and cool completely.
Chocolate Glaze Directions
- In a double boiler over hot water, combine chocolate chips, butter, and corn syrup.
- Stir until the chocolate chips are melted and the texture is smooth.
- Stir in vanilla extract.
- Pour the glaze over the top of the cake letting it drizzle down the sides.
- Sprinkle chocolate chips and/or toasted chopped nuts on top of the cake if desired.
- Transfer the cake to a cake plate or serving platter.
Nutrition
Bundt Pan Sizes
Bundt pans come in different designs, like this standard one, or this beautiful swirled pan, and various sizes. If you’re unsure what size your bundt pan is, use a measuring cup to fill it to the top with water, measuring as you go. When the water reaches the point that it’s just about to overflow, you’ll have the size of your bundt pan.
When making a bundt cake, you want your pan to be about two-thirds full. This chocolate bundt cake recipe will make about 8 cups of batter.
This chocolate bundt cake with cake mix will have the best flavor if you use high-quality chocolate to make the glaze. (If you want to skip the chocolate glaze, dust the cake with powdered sugar).
Read more about cake pan sizes.
How to Store Chocolate Sour Cream Bundt Cake
This moist chocolate bundt cake will last a couple of days at room temperature. Please keep it in an airtight container or covered with plastic wrap.
In the Refrigerator – If you want it to last longer, store it in the fridge – it will be good for about five days. Refrigerating is recommended over freezing because of the ganache topping.
In the Freezer: You can freeze any leftover bundt cake in a freezer-safe airtight container or wrap it tightly with plastic wrap and foil. However, the ganache topping will likely not adhere to the cake.
If you want to freeze a whole chocolate cake, adding the glaze on the day it is served is best. Let the frozen bundt cake thaw at room temperature for 6-8 hours before serving.
To Die for Chocolate Sour Cream Bundt Cake
If you are looking for the best moist chocolate bundt cake recipe, you’ve found it! You will love this simple triple chocolate chip bundt cake with a chocolate ganache glaze.
Favorite Cake Recipes
- Ambrosia Cake
- Banana Split Cake
- Chocolate Peppermint Bundt Cake
- Heath Cake
- Hershey Bar Cake
- Jello Poke Cake
- Molten Lava Cake
- Pineapple Angel Food Cake
- Pistachio Cake
- Pound Cake with Cake Mix
Popular Chocolate Desserts
Check out my easy cake recipes and the best dessert recipes here on CopyKat!
This recipe is from the CopyKat chat room.
I made this cake to take to as part of a meal I was providing for a family who was grieving the sudden death of their dad. It seemed the perfect comfort dessert. Thanks for the yummy, easy recipe! (I ran short on sour cream so substituted one cup of buttermilk.)
Never made this before and boy is it good. Everyone loves it and wants the recipe. I might keep it secret for a while. Did not last long around the house. We served it to guests on the porch. So moist
with an extra something in the flavour that makes it so special.
I need to know what size chocolate pudding mix should be used with this cake. Please help..
It is 3.4 ounces.
We used the standard Jello Instant Pudding pkg. No cook type.
The ingredients list says to use instant pudding mix. I hope yours turned out well with whichever type you used.
This chocolate cake was really good. Everyone wanted the recipe!
I make this cake every year for something my family love it
This cake was to die for! My friends loved it!