Death by Chocolate Bundt Cake

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Decadent and Moist: Your New Go-To Death by Chocolate Bundt Cake

This is the chocolate cake people request again and again. However, it’s also astonishingly simple. The Death by Chocolate Bundt Cake turns pantry staples into a lavish, tender crumb with pools of melted chips in every slice. Moreover, the sour cream locks in moisture while instant pudding guarantees a plush texture. As a result, you get bakery-level drama without fussy steps.

Craving a rich dessert for brunch buffets or holiday tables? Then bake this showstopper and drizzle it with a glossy stovetop frosting that sets into a delicate, fudgy shell. Furthermore, its dome shape invites generous swirls of icing and a shower of extra chips. If you love chocolate-forward bakes like this, you might also enjoy the deep cocoa notes in The Best Homemade Brownies for your next bake-off.

Here’s how you can achieve that signature richness and melt-in-your-mouth crumb, complete with professional tips to ensure every slice of Death by Chocolate Bundt Cake turns out wonderfully. For more Bundt inspiration, peek at this brunch-friendly idea: Bundt Cake Breakfast.

Pro Tips for the Perfect Death by Chocolate Bundt Cake:

1. Prep the Pan Like a Pro: Thoroughly grease every ridge of your Bundt pan, then dust with flour. Consequently, your cake will release cleanly and keep its striking shape.
2. Room-Temp Strategy: Bring eggs and sour cream to room temperature. Therefore, the batter blends smoothly and traps more air for lift.
3. Mix with Restraint: Beat only until combined. Overmixing builds gluten and can toughen the crumb. Additionally, fold chips in gently to avoid streaks.
4. Thermal Clues Matter: Start checking doneness at 45 minutes. A few moist crumbs on a tester are perfect. Meanwhile, the edges will pull from the pan slightly.
5. Cool with Patience: Rest the cake 20 minutes before inverting. Then cool completely so the frosting glides and sets beautifully. If you like dramatic glazes, try a citrusy contrast next time with Lemon Drizzle Cake.

Death by Chocolate Bundt Cake Recipe:

• Preparation time: 15 minutes
• Cooking time: 45–50 minutes
• Servings: 12
• Equipment: 12-cup Bundt pan, large mixing bowl, electric mixer, wire rack, rubber spatula

With this ultra-moist Death by Chocolate Bundt Cake, your kitchen will transform into a haven of cocoa-scented delight, echoing the joy of classic bake-shop treats. For creamy chocolate comfort in a different form, check out Chocolate Cobbler as a cozy companion recipe.

Ingredients:

Cake

• 1 (15.25 oz) box chocolate fudge cake mix
• 1 (3.9 oz) package chocolate instant pudding mix (4-serving size)
• 4 large eggs
• 1 cup sour cream
• ½ cup water
• ⅓ cup oil
• 1 ½ cups semi-sweet chocolate chips

Frosting

• 6 tablespoons butter
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons milk
• 3 cups confectioners’ sugar

(For another unforgettable layer dessert to serve alongside, browse Pineapple Dream Dessert.)

Directions:

1. Preheat and Prepare the Pan: Preheat oven to 350°F. Grease a 12-cup Bundt pan thoroughly with oil, then dust with flour. Shake out the excess. Set the pan aside. This step matters; clean release preserves those elegant ridges.
2. Build the Batter: Add cake mix, pudding mix, eggs, sour cream, warm water, and oil to a large mixing bowl. Mix with an electric mixer on low for 2 to 3 minutes, scraping the bowl as needed. The batter will be thick, which is ideal for structure. Then fold in the chocolate chips until evenly distributed.
3. Fill and Bake: Pour the batter into the prepared pan, smoothing the top with a rubber spatula so it bakes evenly. Bake for 45 to 50 minutes. When done, the cake will begin pulling away from the sides, and a tester will come out with a few moist crumbs.
4. Cool and Invert: Place the cake on a wire rack and cool in the pan for about 20 minutes. Run a thin knife around the center tube and outer edge. Invert onto a serving platter. Allow the cake to cool fully before frosting so the glaze sets with a satin finish.
5. Make the Frosting: While the cake cools, place butter in a medium saucepan and melt over low heat for 2 to 3 minutes. Stir in cocoa powder and milk. Bring to a gentle boil, stirring continuously, then remove from heat. Immediately whisk in confectioners’ sugar until smooth and glossy.
6. Glaze Like a Pro: Let the frosting cool for a few minutes so it thickens slightly. Then pour over the crown of the cake, letting ribbons cascade down the sides. If it thickens too much, rewarm briefly and stir until pourable. Slice, serve, and watch it disappear. For an indulgent chocolate-and-cream twist on another classic, you’ll love French Silk Pie with Graham Cracker Crust.

Ready to Relish!

This Death by Chocolate Bundt Cake offers a fabulous, crowd-pleasing experience and brings the joy of a bakery-style showpiece into the comfort of your home. Each slice is tender, deeply chocolatey, and lavishly finished with a glossy frosting. Serve it at birthdays, potlucks, or cozy evenings when only the richest chocolate will do. And if you adore vintage bakes, keep exploring timeless sweets like Old-Fashioned Custard Pie for your next dessert night.

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