The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

Damn Good Chocolate Bundt Cake

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Damn Good Chocolate Cake sitting on wire rack with spoon and forkLately, I’ve been having such bad writers block.

Like, terribly bad. It’s brutal.

Normally, I’m like a fountain of stories, always spewing out some kind of strange tale of my own personal reality. But lately? I can’t think of a single thing. I’ve told all my good stories – the ones so far, anyway. And if I could predict into the future, I’d probably tell you the story of how I fell madly in love with a total hunk and we lived happily ever after in New York City.

But in reality, I’ll probably tell you the future story of how I unknowingly went on another date with a convict and he made me buy my own froyo. So there’s that.

In my defense, I think my writers block is due to how hot it’s been already. It’s pushing in the 90s in Sacramento and I cannot handle the heat and am desperately trying to squirrel together some change to move to the nearest chilly city as soon as possible. But since I’d need about a trillion quarters in order to do that, I’m just sitting here, dying of heat exhaustion and willing myself to drink more water than humanly possible.

It’s a tough life, and someone (unfortunately) has to do it.

Chocolate Bundt Cake on wire rack and parchmentBut seriously, whyyyyy Mother Nature? Why must it be pushing in the 100s in May? Can’t we save that for never? Or at the very least, in the dead of August when everyone’s sweaty and miserable and threatening homicide because of heat stroke? Not in May, which evokes jolly springtime-y fun and breezy weather. It’s bad enough that swimwear starts hitting shelves in March; we don’t need the heat to come so shortly thereafter.

So anyway. I’m grasping at nothing here for some kind of interesting topic but I’m coming up dry. I apologize for my severe lack of wittiness and humor. I’ll do better next time.

Slice of chocolate Bundt cake on white plate with forkBut in the meantime, I did you a favor by making this best-ever Damn Good Chocolate Cake. It truly is ‘damn good’ and that’s the exact sentiment I received from my family after we each had a piece. It’s so sinfully rich and chocolaty – pure, unadulterated chocolaty goodness here – in a moist, soft and tender cake. Then I went ahead and doused the whole thing in chocolate ganache which, let’s face it, is the best thing ever – and chocolate chips for texture.

Damn. Damn good indeed.

Photo of Bundt cake on a wire rack and parchment paper

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4.84 from 6 votes

Damn Good Chocolate Bundt Cake

This Damn Good Chocolate Cake is packed with pure, unadulterated chocolate flavor and goodness. You won't use another cake recipe again!
Prep Time1 hr
Cook Time55 mins
Total Time1 hr 55 mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 12
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 box chocolate fudge cake mix
  • 1 (3.4 oz box) instant chocolate pudding mix
  • 4 eggs
  • 1/2 cup oil
  • 1/2 cup buttermilk
  • 1 cup sour cream
  • 3/4 cup heavy cream
  • 1 cup (8 oz) semi-sweet chocolate chips
  • About 2/3 cup miniature chocolate chips for garnish

Instructions

  • Preheat oven to 350 degrees F. Liberally grease a large bundt pan with cooking spray and set aside.
  • In a large bowl, combine the cake mix, pudding mix (just the dry mix), eggs, oil, buttermilk and sour cream with a handheld electric mixer on medium-low speed. Beat for 2 minutes or until combined and smooth. Pour into the prepared pan and smooth out the top.
  • Bake for approx. 45-55 minutes or until a toothpick or knife inserted near the center comes out clean. Cool completely before inverting onto a wire rack.
  • Once cake has cooled, make your ganache. In a large microwave-safe bowl, microwave the heavy cream and 1 cup of the semi-sweet chocolate chips for 45 seconds. Stir, then microwave for another 30 seconds or until melted and smooth. Allow the ganache to set at room temperature for about 15 minutes before pouring over the top of the cake. Garnish immediately with the miniature chocolate chips and let set, about 20 minutes. Cut into slices and serve!

Photo of chocolate Bundt cake slice with bite missing on plate with forkI mean, helllllooooooo. Amazing.

Don’t have a bundt pan? Bake these as cupcakes, cake pops, or cake in a 9×13″ or round 9″ cake pans. It’s truly the only chocolate cake recipe you need! Moist, tender, and absolute chocolate heaven.

Damn Good Chocolate Bundt Cake collage

Have a super sweet day!

xo, Hayley

 

 

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Comments

  1. 5 stars
    Usually chocolate cakes tend to be on the dry side and the reason I avoid them. This one not only looks delicious, but moist! Looking forward to making this soon!

    Reply

    • Thanks Cynthia! This one is ultra moist and totally delicious – the complete opposite of dry, crumbly cake!

      Reply

      • Going to make this cake for a 75th birthday. Will,try and put something fancy decoration in the center of the bundt. Hope it comes out as moist and yummy as all the replies. Thanks for sharing!!

        Reply

  7. Hayley – Wow! It’s crazy how hot it is in California. I don’t know if I could handle that! In Connecticut, it’s been in the high 70s and low 80s, which is really nice. We had a really rough winter…I mean Arctic Blast type weather for five months straight, so this is a nice change. I’m looking forward to the pool being open. 🙂 This bundt cake looks too good right now.

    Reply

    • I’m so jealous of Connecticut’s weather! That sounds lovely. Sacramento’s is less than desirable.

      Reply

  8. Absolutely gorgeous! I’ve been the same way lately but when you have an amazing cake like this you totally don’t need to say anything else 🙂 Love how decadent it is and those chocolate chips are perfect! Swoon!

    Reply

  11. I have made this recipe but without the sour cream and milk. I used water and mayonnaise instead. Turned out awesome and most. My little guy has an allergy to dairy. Not eggs but it’s a milk allergy. (protein in milk not lactose….thats milk sugar) it’s a great recipe!

    Reply

  12. I have made this without the I’ll and sour cream and its so moist and delicious! I used just water and some mayonnaise in place of the sour cream. My little guy has a dairy allergy. It’s milk protein and not lactose…sugar in the milk. It’s delicious. So for those of u who might also be sensitive to milk u can also use almond or rice milk! Both of which I have also used. It still works great.

    Reply

    • Thanks so much for the other options for this cake, Nioma! So helpful to those avoiding milk and traditional dairy. 🙂

      Reply

  14. 5 stars
    ohhh noooo convict date!!!

    I have a hard time too-I feel like all my stories are insane but super not food appropriate in any way. Like…my stories involve friends cheating on their spouses (which is a secret and I def. can’t post on my blog) or things like that.

    Anywayyyyy YOU KNOW that this cake is totally my fave. Ummm super chocolatey? all over it! And covering it with choc ganache was a verrrry good choice!!

    Reply

  15. I just made this cake and it turned out perfect! I was wondering what is the best way to store it? I plan to not serve it until tomorrow afternoon.

    Reply

      • Thanks, I am very annoyed that there are “older” recipes that call for 18.25 or something that and the “new” boxes are all 15 oz. I wish they had just increased the price rather than messing with the size. Like a 5 lb bag of sugar being 4 lbs…and so on!!!!!

        Reply

  18. I made this cake today along
    with another cake from scratch . I had my family taste both of them and they thought this was better than the one from scratch?. Awesome!!!!!

    Reply

  19. I made this for a co-workers birthday and everyone loved it. Now would love to try this as a cupcake but unsure how long to cook it for as a cupcake and would that even work.

    Reply

    • Pam, it would totally work! Just bake it for about 15-20 minutes in cupcake liners, then proceed with the ganache as normal.

      Reply

  20. I made this cake for Easter needless to say no left overs.
    Due to the fact that I was very busy I baked the cake 2 days ahead I made sure it was completely cooled then I wrapped the cake loosely in wax paper and foil.
    Easter Sunday I made the ganache and finished the cake.
    .BEST CHOCOLATE CAKE ,the cake was moist just delicious .
    Thank you E.

    Reply

    • Hi Mel! Absolutely! I’d bake this for about 20-25 minutes, or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Enjoy!

      Reply

  22. 4 stars
    Hello, what can i replace the pudding mix with ?? because it’s not available in my country .. Thanks u so much !!

    Reply

    • Hi Myriam! You can leave the pudding mix out. It adds great moisture, but the cake will be awesome without it, too!

      Reply

  23. Hello! I’m wondering if this cake can be ahead and frozen like other cakes? Thinking about making it for my wedding because it looks so incredible!

    Reply

    • Hi Dunne! Yes, you can freeze it ahead of time but I’d glaze it and add the chocolate chips right before serving 🙂

      Reply

  25. 5 stars
    I told the family “the devi made me do it” this was absolutely SPECTACULAR and delicious. Thank you for a wonderfully easy amazing recipe. It was so pretty that I had to take pics!

    Reply

  27. 5 stars
    This has got to be the best chocolate cake ever! Recipe fairly easy to make and everyone raved ovr the finished product. ?

    Reply

  29. 5 stars
    This is truly the best cake I have ever made. I’ve been making this for a few years and I kid you not, people ask me to make it for any event. Its so damn good. I’m making three over the next week (one for my class, one for a friend’s class, and one for a thanksgiving potluck).

    Reply

  30. Hello!
    I was wondering if I use regular pudding instead of sugar free will it be too sweet? I’m just curious because I know sugar free stuff usually has an odd after taste.

    Reply

    • Hi Nikki, not at all! Regular pudding will work as long as it is INSTANT. Cook and serve will create a very weird texture!

      Reply

  31. Quick question.. how long should I bake it if I use 8inch pan. I have made this before in the Bundt pan and it’s The best chocolate cake ever!

    Reply

    • Hi Prisha, depending on your type of pan (I recommend a light metal pan for most consistent results) but I’d think maybe 45-50 minutes? Definitely check and increase baking time in 5 minute increments if that’s too soon.

      Reply

  32. Hi there. I love this cake but wanted to find out if it is possible to make a vanilla cake using a vanilla cake mix and vanilla pudding? Thanks.

    Reply

  33. Hi Hayley,

    I’ve been using this recipe for the past 5 years. I love it so much!! It’s super moist, rich, and the mini chips add a great “crunch”. Thank you for sharing it! I make this whole cake for myself and love eating it all LOL!! Can I use this recipe for cupcakes?

    Reply

    • Hi Rosa, wow, I am so glad you love it and are so loyal to this recipe of mine! Makes me so very happy to hear 🙂 You absolutely could! Just adjust the baking time. Maybe 15-18 minutes?

      Reply

    • You could make sour milk. Take the same amount of milk, minus a tablespoon and add back in a tablespoon of vinegar or lemon juice. Let set for 5 minutes.

      Reply

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