Triple Chocolate Bundt Cake Recipe

When I need a cake to wow, but don’t have a lot of time to decorate I turn to my Triple Chocolate Bundt Cake. It’s a recipe that is so easy and never fails me. Anytime you can start with a cake mix and doctor it up to create a delicious, dense, moist cake that seems like it was from scratch is a win!

The ingredients are so simple. A Devil’s Food cake mix, chocolate pudding mix, sour cream, eggs, vegetable oil, and mini chocolate chips are all you need for this decadent dessert. It gets it’s name from the 3 chocolate sources. The cake mix, pudding and chocolate chips. The chocolate chips are optional, but then you’d only have a double chocolate cake.

Triple Chocolate Bundt Cake

To make, simply mix the sour cream, eggs, oil, and water into the cake mix. Once they are mixed together you can add the mini chocolate chips and stir them in.

My favorite way to bake this cake is in a bundt pan. If you don’t have one on hand you can use a 9×13 or round pans.

Before adding the batter, I like to spray the pan with Pam and use cocoa powder in place of flour. The cocoa doesn’t leave white residue when you un-pan the cake.

Bake at 350 for 50-55 minutes. If you are using a pan other than bundt, you’ll need to adjust your baking time.

Once the cake has finished baking, let it cool for at least 1.5 hours before inverting onto a plate to finish cooling.

After the cake has completely cooled I like to tuck paper towels around the cake and sprinkle with powdered sugar.

Triple Chocolate Bundt Cake

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Author: The Crafting Chicks

Recipe type: Dessert

Ingredients

1 package Devil's Food Cake Mix
1 (5.9 oz.) package Instant Chocolate Pudding Mix
1 C. Sour Cream
1 C. Vegetable Oil
4 Eggs
½ C. Warm Water
2 C. Mini Semi-Sweet Chocolate Chips

Instructions

Preheat oven to 350 degrees. Spray and dust 12 cup bundt pan with cocoa powder.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil beaten eggs, and water.
Stir chocolate chips into the batter and pour into bundt pan.
Bake for 50 to 55 minutes, or until the top is springy and a toothpick comes out clean.
Cool cake thoroughly in a pan for at least an hour and a half before inverting onto a plate.
Once cool, dust with powdered sugar.