This ultra-indulgent chocolate bundt cake lives up to its name—rich, moist, and overflowing with chocolate in every bite. Made with Devil’s Food cake mix, chocolate pudding, coffee, and Nestlé Toll House chocolate chips, it’s topped with a decadent cocoa-pecan ganache that melts into every crevice. Perfect for chocoholics and special occasions!
Why You’ll Love This Recipe:
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Triple-Chocolate Intensity: Cake mix + pudding + chocolate chips = chocolate overload
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Moist and Fudgy Texture: Thanks to sour cream and coffee
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Easy Yet Gourmet: Uses pantry staples with a bakery-worthy result
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Crowd-Pleaser: Perfect for birthdays, holidays, potlucks, or just because
Ingredients Breakdown
For the Cake:
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1 box Devil’s Food cake mix – Deep chocolate flavor and ease of prep.
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1 box (3.9 oz) instant chocolate pudding – Adds rich texture and moisture.
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5 large eggs – For structure and richness.
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1 tsp vanilla extract – Enhances chocolate flavor.
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3/4 cup vegetable oil – Keeps the cake extra moist.
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1 cup sour cream or buttermilk – Tangy richness and tender crumb.
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3/4 cup brewed coffee – Intensifies the chocolate flavor.
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2 cups Nestlé Toll House chocolate chips – Melts into gooey chocolate pockets.
For the Ganache Icing:
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1 stick salted butter – Base of the rich ganache.
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2 tbsp cocoa powder – Bold chocolate taste.
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1/2 box powdered sugar – Sweetens and thickens the glaze.
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1 tsp vanilla extract – Rounds out the flavor.
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3 tbsp milk – Adjusts ganache consistency.
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1/2 cup pecan pieces – Crunchy texture and nutty contrast.
Tips and Tricks:
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Don’t Skip the Coffee: It intensifies the chocolate flavor without tasting like coffee.
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Warm Is Best: Serve slightly warm with vanilla ice cream for maximum indulgence.
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Room Temp Ingredients: Help create a smooth batter that bakes evenly.
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Grease Bundt Pan Thoroughly: Use butter and flour or baking spray for easy release.
Variations and Customizations:
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Nut-Free: Omit pecans for a smooth ganache.
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Extra Fudge: Add a swirl of hot fudge into the batter before baking.
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Boozy Version: Replace part of the coffee with Kahlúa or Irish cream.
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Mini Cakes: Bake in mini bundt pans and reduce baking time to ~20–25 minutes.
Pairing Suggestions:
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Best Served With:
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Vanilla or caramel ice cream
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Fresh whipped cream
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Berries (raspberries or strawberries)
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Drink Pairings:
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Cold milk
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Bold coffee or espresso
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Storage Instructions:
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Room Temperature: Store covered for up to 3 days.
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Refrigerator: Keeps for up to 5 days; reheat slices gently in the microwave.
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Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight.
Popular Questions:
Can I use a different cake mix?
Yes! Chocolate fudge or triple chocolate cake mix will work just as well.
What if I don’t have instant pudding?
You can omit it, but the cake will be slightly less moist and dense.
Can I use milk instead of coffee?
Yes, though coffee brings out a richer chocolate flavor.