A famously rich, ultra-moist chocolate cake packed with multiple chocolate elements—cake mix, pudding, sour cream, and chocolate chips—baked into a decadent bundt. This version expands the classic recipe with extra tips, improvements, and variations.
⭐ INGREDIENTS (LONG & DETAILED)
A. Core Cake Ingredients
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1 (15.25–18.25 oz) chocolate cake mix
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1 (3.9 oz) instant chocolate pudding mix
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1 cup sour cream
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1 cup vegetable oil
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4 large eggs
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½ cup warm water or brewed coffee
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2 teaspoons vanilla extract
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1 ½–2 cups semi-sweet chocolate chips (your choice: regular or mini)
B. Optional Deep-Chocolate Add-Ins
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2 tablespoons cocoa powder (extra depth)
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1 teaspoon espresso powder
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½ cup buttermilk (replace water for extra richness)
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¼ cup melted chocolate (stir into batter)
C. Chocolate Ganache Topping (Highly Recommended)
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1 cup heavy cream
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8 oz dark or semi-sweet chocolate, chopped
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1 tablespoon butter (for shine)
⭐ HOW TO MAKE THE CAKE (EXPANDED STEPS)
1. Prepare the Pan
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Preheat oven to 350°F (175°C).
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Thoroughly grease a 10-inch bundt pan with butter or spray.
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Dust with cocoa powder (prevents white streaks).
2. Mix the Wet Ingredients
In a large bowl, whisk together:
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Sour cream
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Oil
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Eggs
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Water/coffee
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Vanilla
Mix until creamy and smooth.
3. Add Dry Ingredients
Add:
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Cake mix
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Pudding mix
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Optional cocoa
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Espresso powder
Mix on low speed for 30 seconds, then high speed for 2 minutes until glossy and thick.
4. Fold in Chocolate Chips
With a spatula:
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Gently fold in the chocolate chips.
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Do not overmix—chips should be well distributed but not sink.
Tip: Toss chips with 1 tablespoon flour to keep them suspended in the batter.
5. Fill the Bundt Pan
Pour batter in evenly.
Tap the pan lightly to remove air bubbles.
6. Bake
Bake 50–60 minutes, or until:
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A toothpick comes out with moist crumbs
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The top springs back
Let cool 10 minutes before inverting onto a cooling rack.
⭐ CHOCOLATE GANACHE (LONG VERSION)
1. Heat the Cream
Warm heavy cream in a saucepan until steaming.
2. Add Chocolate
Pour cream over chopped chocolate in a bowl.
Let sit 1 minute.
3. Stir Slowly
Mix from the center outward until silky.
Add butter for shine.
4. Cool Slightly
Let ganache thicken 5–10 minutes.
5. Pour Over Cake
Drizzle over the top so it cascades down the sides.
Optional: Add extra chocolate chips or curls.
⭐ TEXTURE & FLAVOR NOTES (DETAILED)
This cake is:
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Super moist from the pudding and sour cream
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Dense yet soft, similar to bakery pound cakes
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Loaded with chocolate chips throughout
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Better the second day as flavors deepen
⭐ TIPS FOR THE BEST RESULT
Moisture Boosts
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Substitute coffee for water
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Add ¼ cup mayonnaise (bakery secret!)
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Use buttermilk instead of water
Chocolate Flavor Enhancers
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Add black cocoa for darker color
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Add 1–2 tablespoons Dutch cocoa for intensity
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Use dark chocolate chips for deeper flavor
Bundt Success Tips
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Grease ALL crevices
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Let cool at least 10 minutes before removing
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Use a thin spatula if sides stick
⭐ STORAGE
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Room temperature: 3–4 days (airtight)
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Refrigerator: 1 week
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Freezer: 3 months (wrap tightly, then thaw overnight)
Cake stays ultrasoft due to oil + pudding.
⭐ VARIATIONS (LONGER)
1. Triple Chocolate Explosion
Add:
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½ cup white chocolate chips
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½ cup dark chocolate chips
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Drizzle with 2 kinds of ganache
2. Chocolate Raspberry Cake
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Add 1 teaspoon raspberry extract
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Top with raspberry coulis
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Fold in freeze-dried raspberries
3. Mocha Overload Cake
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Replace water with strong coffee
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Add 1 tablespoon espresso powder
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Top with mocha glaze
4. “Blackout” Version
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Add ½ cup black cocoa
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Use dark chocolate ganache only
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Sprinkle crushed chocolate wafers on top
5. Stuffed “Center Surprise” Version
Insert into batter halfway:
Creates a gooey center!
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