Best Chocolate Bundt Cake Ever (from a cake mix)
Hi friends!
Let's turn a Devil's Food bundt cake mix into a rich, moist, deeply chocolate bundt cake with ganache glaze. Very easy, delicious, and impressive! Check the blog post here:
Ingredients:
CAKE:
1 box Devils Food cake mix (I use Duncan Hines)
1 small (3 oz) jello instant chocolate pudding
1/2 cup sugar
3/4 cup oil
3/4 cup water
4 eggs (at room temp)
8-oz sour cream (may use reduced-fat but not fat-free)
1 cup semi-sweet chocolate chips
GANACHE:
1 cup HEAVY whipping cream
1 1/3 cup semisweet chocolate chips
Instructions:
CAKE
1. Preheat oven to 350 degrees.
2. Spray bundt pan completely with Baker's Joy; set aside.
3. In a medium bowl, mix cake mix, pudding, and sugar.
4. Add oil and water, mixing with a hand mixer until combined.
5. Add eggs one at a time, blending for about 2 minutes.
6. Add sour cream and chips; blend well until all ingredients are fully incorporated.
7. Bake for approximately 40 minutes or until cake is just set in the center (no longer jiggles).
8. Allow cake to cool in pan 15-20 minutes before removing.
9. Gently turn the pan over; release cake onto a plate.
10. Allow cake to cool for 20 minutes before glazing.
11. Pour chocolate ganache over top, letting it drip down both sides of the cake.
GANACHE:
1. Pour chocolate chips into a small bowl.
2. Heat cream on a stovetop until it begins to simmer (not boil). Remove from heat.
3. Pour hot cream over chocolate chips, tilting bowl to make sure all chips are covered in the cream.
4. Cover the bowl to trap heat/steam inside.
5. Let sit for 5 minutes.
6. After 5 minutes, stir until all chocolate is dissolved.
7. Let the ganache sit for at least 15 minutes to thicken (longer if needed).
8. Pour ganache over cake.
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Decadent Chocolate Mini Bundt Cakes | Cupcake Jemma Channel
Dane's back this week with these EPIC chocolate bundt cakes - they're super fudge, moist and the perfect mini treat!
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BUNDT CAKES
150g Plain Flour
100g Caster Sugar
100g Light Brown Sugar
25g Cocoa Powder
25g Black Cocoa
1/4 tsp Bicarb
1/2 tsp Salt
1 Large Egg
75g Coffee
75g Vegetable Oil
140g Sour Cream
CHOCOLATE SAUCE
60g Double Cream
25g Caster Sugar
20g Cocoa Powder
100g Golden Syrup
Pinch Salt
30g 70% Chocolate
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Easy Chocolate Bundt Cake Recipe | Bundt Cake Eggless
This is a simple and easy Chocolate Bundt Cake recipe Eggless.
Eggless Chocolate Brownie Bundt Cake is soft, moist, and extra chocolatey with chocolate glaze. This easy to make recipe and is one of the best ever eggless chocolate cake. Moreover, this is done in a bundt pan, which guarantees evenly baked cake and provides a beautiful shape. Chocolate glaze on top adds more deliciousness.
A Bundt cake is baked in a Bundt pan, shaping it into a distinctive doughnut shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe.
EGGLESS CHOCOLATE BUNDT CAKE / THE BEST CHOCOLATE BUNDT CAKE / EGGLESS CHOCOLATE CAKE
Eggless Chocolate Bundt Cake is soft, moist, and extra chocolatey with chocolate glaze. This easy to make recipe is the best ever eggless chocolate cake. Chocolate cake is always a family favorite, and this recipe always works perfectly. Moreover, this is done in a bundt pan, which guarantees evenly baked cake and provides a beautiful shape. Chocolate glaze on top adds more deliciousness.
Find the detailed recipe post on
Ingredients:
2 Cups unbleached all-purpose flour
½ Cup cocoa powder
2 Tsp baking soda
1 Tsp baking powder
1 Tsp salt
½ Cup vegetable oil
1⅓ Cups granulated sugar
½ Cup Sour cream or yogurt (Plain or Greek)
1 Cup milk + 1 Tbsp white vinegar
1 Tsp pure vanilla extract
1 Cup hot water
1 Tsp instant coffee (optional)
For Chocolate Sauce:
½ Cup heavy cream (whipping cream)
2 Tbsp granulated sugar
1 Cup semi-sweet chocolate chips (Or dark if you prefer)
1 tsp butter or coconut oil
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Chocolate Bundt Cake Recipe with a Decadent Chocolate Glaze
This chocolate Bundt cake recipe filled with chocolate chips and topped with chocolate glaze is perfect for any chocolate lover! This chocolate Bundt cake is a one bowl recipe made with chocolate cake mix and chocolate pudding and the perfect recipe for a 10 inch Bundt pan. The addition of sour cream to this chocolate Bundt cake helps make this Bundt cake really moist. Use any type of chocolate chips, like semi-sweet chocolate chips, dark chocolate chips, mini chocolate chips, or sugar-free chocolate chips, to add to this chocolate Bundt cake. The chocolate chips are completely optional, but does add an additional flavor to this delicious chocolate Bundt cake.
Once the chocolate Bundt cake is baking, start making the chocolate glaze. This chocolate glaze is incredibly easy to make and can go on other desserts as well! Depending on the consistency you would like this chocolate glaze to be, you can add more or less confectioner sugar or more or less warm water to it. The measurement below seemed to be the perfect consistency to drizzle on this chocolate Bundt cake. Use a drizzle bottle or my favorite method, a small sandwich bag with a small hole cut on one of the corners, and drizzle the chocolate glaze over the cake.
Bundt Cake Ingredients:
1 15.25 oz box of chocolate cake mix
1 3.9 oz pudding packet
1/2 cup water
1/3 cup vegetable oil
3 eggs
1 cup of sour cream
1 cup chocolate chips of your choice
Chocolate Glaze Ingredients:
1 1/4 tbsp + 2 tbsp confectioner sugar
1 1/2 tbsp milk cocoa powder
2-4 tbsp warm water
1 1/2 tbsp Special Dark Hershey cocoa powder
2 tbsp melted unsalted butter
1 tsp vanilla extract
Directions
1. In a large bowl of a hand or stand mixer, add 15.25 ounce chocolate cake mix, a 3.9 ounce chocolate pudding packet, water, vegetable oil, 3 large eggs, and sour cream. Start mixing the ingredients together until all of the ingredients are combined. Add in the chocolate chips. Use a spatula and fold the chocolate chips in until they are covered.
2. Prepare the Bundt pan for baking by brushing on melted butter to the Bundt pan, making sure to cover the entire pan. This will help ensure that the Bundt cake will come out easily and perfect. Sprinkle some all-purpose flour on top of the melted butter in the Bundt pan and continue using a pastry brush, apply the all- purpose flour. Use up any remaining butter and brush evenly onto the Bundt pan.
4. Pour the cake mixture around the Bundt pan. Use a spatula to spread the cake mixture around the Bundt pan to make sure it is even. Bake in a 350 °F preheated oven for around 45 minutes.
5. To make the chocolate glaze, add and sift confectioner's sugar and cocoa powders into a large bowl. Add warm water, melted butter, and vanilla extract. Whisk these ingredients together until they are combined. Depending on the consistency you would like this chocolate glaze to be, add more or less confectioner sugar or warm water. Use a drizzle bottle or a small plastic sandwich bag with a small cut to one of the edges to drizzle this chocolate glaze over the Bundt cake.
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Bundt Pan-
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Song: Weekend Love by Tomas Skyldeberg
Super moist chocolate Bundt cake // Cake mix fix-up // Full recipe in description.
Best chocolate Bundt cake made with a cake mix and topped with a rich chocolate glaze.
Full Recipe:
1 (15.25-oz) box Devil's Food cake mix
1 (5.9-oz) package instant chocolate pudding mix
1/2 cup water
1/2 cup oil
4 eggs, beaten
1 8-oz. container sour cream
1 10-oz. bag mini chocolate chips.
Ganache Glaze
8 oz. Dark or semi-sweet chocolate chips
1 cup heavy cream
Preheat oven to 350°F. Combine the first 6 ingredients and stir together well by hand or using a mixer. Fold in the chocolate chips. Batter will be thick. Spoon into a greased Bundt pan. Bake 50-60 minutes or until a tooth inserted near the middle comes out clean. Cool in the pan 5 minutes then turn out onto a cooling rack to cool completely. Meanwhile prepare the glaze and allow it to cool 30 to 60 minutes. Heat heavy cream in a small saucepan until bubbles form around the edges. Place chocolate in a bowl and pour hot cream over it. Let stand 5 minutes. Whisk until it combines into a glossy sauce. Cool 30 to 45 minutes to allow it to thicken.
Place the cake on the cooling rack over a large plate or pan. Pour glaze over cake. Collect any glaze that dropped onto the pan and use it to cover any bare spots. Enjoy!