Chocolate Chocolate-Chip Cake – a delicious recipe with chocolate cake, sour cream, eggs, vegetable oil, chocolate chips, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Grease and flour a 12-cup Bundt pan.
2
Whisk cake and pudding mixes in a large bowl. In another large bowl, with an electric mixer on medium speed, beat sour cream until lightened, about 3 minutes. Beat in eggs until well combined. Add oil and 1/2 cup warm water; beat until smooth. Reduce speed to low. Beat in cake mix mixture in 2 batches until no lumps remain, about 3 minutes. Stir in 2 cups chocolate chips.
3
Bake until a tester inserted into cake comes out clean, about 1 hour. Let cake cool on a wire rack for 10 minutes, then remove from pan and allow to cool completely on wire rack.
4
Make glaze: Stir together heavy cream and remaining 1/2 cup chocolate chips in a microwavable cup. Microwave for 1 minute at 50 percent power. Whisk until smooth. Pour over cake. Serve.
1428
kcal
Calories
105
g
Fat
98
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 box German chocolate cake mix (size that fills a 12-cup Bundt pan), 1 3.9-oz. box instant chocolate pudding mix, 1 cup sour cream, 4 large eggs, and more.
Yes, Chocolate Chocolate-Chip Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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