Triple Chocolate Bundt Cake – a delicious recipe with cake mix, chocolate pudding, eggs, water, oil, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0. I n a large bowl, combine cake mix, pudding mix, oil, water, eggs, and sour cream. Beat at low speed just until blended, then beat at medium speed for 4 minutes. Stir in the chocolate chips.
2
Turn into a well-greased 12-cup bundt pan. Bake 50-60 minutes, or until a cake tester comes out clean. Let cool in the pan 15 minutes, then invert onto a rack or serving plate and let cool completely. Sift powdered sugar or cocoa over the top, or, for an additional infusion of chocolate, drizzle with ganache. (See below)
3
For ganache, place 12 oz chocolate chips and 1 cup heavy cream in a microwave safe bowl. Cover loosely and microwave 2-4 minutes until the chocolate melts. Whisk until smooth, then stir in 1 1/2 T butter and 1 t vanilla, stirring to blend. Chill several hours, and then spoon over the top of the cake.
1261
kcal
Calories
93
g
Fat
85
g
Carbs
22
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.
How did you like this recipe?
Thank you — your rating has been saved!
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 pkg Devil's food cake mix, 1 pkg instant chocolate pudding mix, 4 eggs, 1/2 c water, and more.
Yes, Triple Chocolate Bundt 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
