Chocolate Pudding Bundt Cake

Chocolate cake coated in ganache and mini chocolate chips.

Print Recipe

5 from 1 vote

Chocolate Pudding Bundt Cake

The easiest and most decadent chocolate pudding bundt cake. Rich, fudgy, and loaded with triple chocolate flavor.

Prep Time10

Cook Time38

cool1

Total Time1 48

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 510kcal

Author: Brandy Nelson

Ingredients

Cake

1 box chocolate cake mix 13-15 ounces
1 box instant chocolate pudding mix 3 ounces
3 large eggs
¾ cup oil
1 cup water
1 cup mini chocolate chips plus more to sprinkle on top of cake

Ganache

1 cup chocolate chips
½ cup heavy whipping cream

Instructions

Preheat oven to 350 degrees. Grease a bundt cake pan liberally to prevent batter from sticking.
Beat cake mix, pudding mix, eggs, oil, and water together using an electric mixer. Mix for 1-2 minutes.
Mix in mini chocolate chips by hand.
Pour batter into prepared bundt cake pan and bake for 38-40 minutes. Check for doneness with a toothpick.
Allow the cake to cool in the pan for 10-15 minutes, then invert the cake onto a wire cooling rack to cool completely.
Add chocolate chips to a small bowl. Heat heavy whipping cream over the stove until it starts to simmer (not boil). Remove from heat and pour over chocolate chips. Let sit for 3-5 minutes.
Stir the chocolate chips and cream until smooth and creamy. Let it sit for a few minutes to cool slightly.
Place the cake onto a plate or platter. Slowly spoon ganache over the cake.
Sprinkle with mini chocolate chips. Let it stand until the ganache is set.

Video

Notes

tore the cake, tightly covered, at room temperature for 2–3 days to keep it soft and moist. For longer storage, refrigerate it in an airtight container for up to a week, then bring it to room temperature before serving for the best texture.

Nutrition