This amazing chocolate cake starts with a cake mix and it’s with a coating of rich chocolate ganache. It couldn’t be easier or more decadent.
Why You’ll Love This Recipe
There are a lot of recipes for chocolate cake out there, and believe me I’ve tried quite a few. But I always come back to the Ultimate Chocolate Fudge Bundt Cake.
This is absolutely THE answer to a chocolate lovers cake. I follow your recipe and it turns out perfectly each time, a super moist, decadently delicious cake. Thank you so much for the recipe!!!
Mary Beth
It is hands-down, tried and tested, the best chocolate cake I’ve ever made!
In fact, I’ve been making this rich, decadent chocolate bundt cake for over 20 years and in all that time, I’ve never found another recipe that comes close to being as rich, dense and decadent.
It’s my go-to chocolate cake recipe and I’ve never served anywhere that it didn’t receive rave reviews.
I’m not a big fan of regular old cake from a box mix, but this has enough additions to transform it into a dense, moist, gooey cake.
I rarely even frost it, although it’s fabulous drizzled with this homemade chocolate ganache, or topped with some homemade whipped cream and fresh berries.
Rather than greasing and flouring my bundt pan, I just use a generous coating of Baker’s Joy. And I really like to use mini chocolate chips in this recipe if I have them handy. They almost melt right into the cake!
Everyone needs a great chocolate cake like this in their recipe box. It’s perfect for almost any occasion, including special occasions.
Just be prepared to be asked for the recipe whenever you serve it! Your friends will thank you!
Absolute perfection! Making it for the second time in a week. Love how effortless it is and how wonderful it tastes! Thank you for sharing.
Jessica
Ingredients
- Chocolate cake mix – cake mix sizes change over time, but don’t worry about that for this recipe, just use your favorite brand
- Instant chocolate pudding mix
- Sour cream – light or fat free is fine
- Eggs
- Chocolate chips – I like to use mini chocolate chips, but any kind of chocolate chips will work
FAQs
What size of bundt pan do I need?I recommend at least a 10-cup bundt pan for this recipe. Generally speaking, your batter should fill the pan about 2/3 full. Any more and you risk having your cake bubble over the edges.
How should I prepare a bundt pan for baking?For most cakes I like to grease and flour my pans, or use parchment paper. Obviously parchment won’t work well in a bundt pan, so I often use Baker’s Joy for this step when making bundt cakes. Otherwise, rub your pan with a coating of vegetable oil (making sure to get into all of the nooks and crannies) then coat with a thin layer of all-purpose flour.
What if I don’t have a bundt pan?You can bake this cake in a regular 9×13 pan, however, you may not fit all of the batter. You make also need to adjust your baking time. A 9×13 cake won’t take as long to bake. This recipe also makes great cupcakes.
Be sure to save this recipe to your favorite Pinterest board for later.
Ultimate Chocolate Fudge Bundt Cake
Ingredients
- 1 chocolate cake mix
- 1 3.4 oz. package instant chocolate pudding mix
- 1 cup sour cream
- 3 eggs
- 1/3 cup vegetable oil
- 1/2 cup water
- 2 cups semi-sweet chocolate chips
- Chocolate ganache for frosting
Instructions
- Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan.
- In the bowl of a stand mixer, beat 1 chocolate cake mix, 1 3.4 oz. package instant chocolate pudding mix, 1 cup sour cream, 3 eggs, 1/3 cup vegetable oil, and 1/2 cup water until well blended. Fold in 2 cups semi-sweet chocolate chips.
- Spoon batter (it will be thick) into prepared pan.
- Bake for 50 minutes to 1 hour.
- Cool for 15 minutes in the pan before turning out onto a wire rack to cool completely.
- Once cooled, drizzle cake with Chocolate ganache, if desired.
Video
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137 comments
DaVi
My family loved this! Now I always bake this for my dad’s birthday.
Leslie
I absolutely love this recipe. I use it all the time in my catering business. I use your old recipe that includes two cups of sour cream instead of one cup of sour cream. I have tried them both ways and if you are not using two cups of sour cream, you are cutting yourself short! I also use espresso instead of water. Such a decadent cake!
Barb Bruining
THIS CAKE IS THE BOMB! and I have made lots of cakes! even scratch cakes! but this one is hands down the BOMB! even have made cupcakes with this , the guys love it in their lunches, cut them in half so frosting doesn’t get lost in container and they get a chocolate high eating lunch,,,they r nuts for this recipe. I have made some changes , instead of water I use heavy whipping cream, ya naughty I know. and reduce the chocolate chips to 1 cup. if the batter looks to light I use 1 Tbs cocoa , so thanks for coming up with this delicious cake we LOVE IT!
Jayne S
Fabulous!
Terri Grogan
I traded 1/2 cup of brewed coffee for the 1/2 cup water. Gave the cake such a decadent taste! Love this cake!
HIU breakdown and installation
Precisely what I was searching for, thanks for posting .
Viv
I’m making this cake a day ahead of time. Do I pour the ganache on right after I make the cake or right before serving?
Danelle
I’d do it after making the cake, or at least a few hours before serving so the ganache has time to set.
Peg
I made this cake yesterday and oh my it was sooo moist!! I didn’t have but a half cup of sour cream so I added Greek yogurt to make the cup. Then I only had 1/2 cup of chocolate chips so I had some giant dark chocolate candy bars so I decided to cut those up. It was like having chunk chocolate chips in it. It was soo moist we decided to not even put frosting or ganache on it. We did serve with a little ice cream. But yummy! Thanks for the recipe!!!! Next time I’ll have the sour cream and chips but nice to know my substitutions didn’t affect the results at all.
Karyn
I’m making this cake a day ahead of time. Do I pour the ganache on right after I make the cake or right before serving? I’m afraid of making the cake soggy thanks.
Kathy Altenbernd
I don’t see 2 cups of sour cream anywhere. The recipe calls for 1 cup only. This cake turned out perfect! Thank you for sharing it.
Shani
Hey! So I have an old version of this recipe that calls for 2 cups of sour cream! What difference does that extra cup make?
Thanks!
Kim
Has anyone made cupcakes using this recipe? I’ve made this Bundt cake ( 1 cup sour cream) several times and recently for my daughter’s college graduation. It turned out great and tasted delicious!!
Stephanie
Argh. Auto correct. Cups, not cupid!
Anyway. You first say 2 cups sour cream, and later only 1 cup sour cream.
Which is it?
I used two because that’s what is first listed.
Stephanie
On the first section of ingredients you list 2 cups of sour cream. Later in the instructions, you state only 1 cup of sour cream. I used 2 because that’s what I first saw. It’s currently in the oven so I’ll have to wait to see how it turns out.
Still,2 cups or 1cup?
Danelle
Sorry Stephanie, I’m seeing 1 cup sour cream in the ingredients list. And the instructions just say to combine the ingredients, they don’t specify 1 or 2 cups of sour cream. I’m not sure what is going on with the discrepancy, but your cake should turn out either way.
Stephanie
On the first section of ingredients you list 2 cups of sour cream. Later in the instructions, you state only 1 cupid sour cream. I used because that’s what I first saw. It’s currently in the oven so I’ll have to wait to see how it turns out.
Still,2 cups or 1cup?
Rhonda
I’m going to bake this according to instructions adding 3oz from another
Package. When I take it out of the oven I am going to poke some holes in the top of the cake and drizzle part of a can of nestle milk based caramel over the holes. Frost stripes down the cake with a caramel buttercream and drizzle with your fudge sauce. Top with heath toffee bits. I can’t wait!
Linda L Petrinov
How do you increase the size of the cake mix? Mixes only come in 432 gm boxes in Canada, and that is short of 15 oz. I’d like to make this, but don’t know if it will work using only 432 gm cake mix.
Danelle
Even cake mixes here in the US have gotten smaller since I first shared this recipe. It doesn’t seem to effect the recipe when I’ve used a slightly different size cake mix. As long as it’s your standard box of cake mix, the recipe will still work fine.
Laura
I literally just put this in the oven. It’s for dessert. I’m so excited. So easy too..that’s my favorite part!
Heidi
Hi. I made the chocolate cake – it turned out superb. Moist and light and delish. We liked it so much we decided we needed one for my father in-law’s 86th b-day. He likes lemon the best so we made it and it fell. I made another one as a do over and it fell. Why is this happening, any ideas?
Danelle
Usually when my cake falls like that, I needed to bake it longer. And I’m not sure what could have happened with the ganache.
Annette
I couldn’t find a 18.25oz. Box cake mix. So I used a 15.25 oz cake mix instead
Carol
I followed your recipe to a T. Brought it out of the oven, looked gorgeous, set it on rack, and as it cooled, within a minute, it started to sink into itself, like a souffle. Once cooled, I flipped it onto serving plate and it held up nicely. Delicious flavor for a chocolate lover. Ganauch was thin and light brown, nothing like the picture.checked oven temp, time mixed,??????????
Georgette Hillenbrand
I read with interest the comments of how “I changed this, or I added that…”.
Well I made it exactly as stated, and I didn’t worry about the size of the box of cake mix. I didn’t frost it because I had to get it somewhere in a hurry.
The cake was taken by my adult daughter to her place of employment. It lasted all of twenty minutes. The praise for this cake was 100% positive.
Today I made the recipe into cupcakes to take to church tomorrow.
Thank you for this recipe. It is now the only chocolate cake I will ever make.
Danelle
Thank you SO much!!!
Charlane
OMG! The BEST chocolate cake ever! My husband wanted a “chocolate” chocolate cake for his birthday – like one we’ve had from a high end bakery or a 5 star restaurant. I found this recipe with a Pinterest search, and the ingredients list made it sound decadent – perfect! Cake mix sizes have changed a bit since the recipe was created – they no longer make 18.25 oz – and I had to buy a 15.25 oz mix….I looked for advice on the internet for help and was advised to add 5 Tablespoons of flour and 1/4 tsp baking powder (I didn’t see in the Comments until later that you could use the new smaller mixes with no alterations), and the cake was rose nicely and tasted great! Moist, dense but not too heavy, chocolate chips remained dispersed in the batter, and very chocolatey, but not too much so (is there even such a thing as too much chocolate?!). I even used the Chocolate Fudge Sauce recipe recommended, but I did alter that to sweeten (I doubled the corn syrup) as it was a definite bitter chocolate flavor. I saw in another comment that someone heated up jarred fudge topping – I bet that would be good, too! I’ve now gotten rid of all my other chocolate cake recipes as none of them beat this one! Thank you for sharing!
Danelle
Thank you SO much!!!
May
Hello, what can i use instead of the chocolate chips if i want to make this a white cake? Do you think white chocolate chips would work? Do you suggest something else instead?
Thank you
Danelle
I’ve never tried making it as a white cake. I think white chips would work, but honestly, I think I would just leave them out.
Melanie
This cake is amazing and has become a family favorite!
Danelle
Thanks so much! 🙂
Arlinda atwood
I saw an old post with someone asking if regular versus instant pudding is ok. There was no reply and I am facing same dilemma of a trip to store. I have the cook and serve one.
Danelle
I honestly don’t know. I’ve never made it with anything but instant pudding. My guess would be to stick with the instant pudding, since it’s got different ingredients and cooking methods, but it’s hard to say for sure without trying it.
Danelle
Refrigerating cakes can dry them out a bit, so I would leave it in the box.
Eve
Can this be put in the fridge? I made it today (Friday) and am serving it on Sunday. should I leave it in the cake box?
Judy
My family thinks this is the best cake ever. My daughter-in-law is a registered dietitian and she loves it. My son is having a surprise party for her tomorrow for a special event in her life and he asked me to bring two of the cakes to serve to the guests after lunch. That is the ultimate compliment to you. She doesn’t care for many sweets but savors this one. Thank you for sharing.
Danelle
Thank you so much Judy!
Kelsey
Do I add the pudding mix in as a powder or do I make the pudding first?
Danelle
As a powder.
JuneBug
This cake was awesome!!!! It is very dense. I used a bread knife to cut it. Instead of the chocolate sauce I put caramel syrup on it then covered it with chopped nuts. DELICIOUS !!! A huge hit with chocolate lovers.
Nancy Torrisi
Oh, and one more thing, which is the best: You dump EVERYTHING in at once!! yay!
Nancy Torrisi
I have made this cake several times and it is to die for!! Yummy chocolatey goodness in every single bite! Today I plan to make cupcakes for the school bake sale using this recipe! Bet they sell out fast! 😉
Morgan
O.M.G. This cake is amazing. I feel a little guilty every time I make something from a box (I bake and sell cakes from scratch) but this dessert is sooooo good!! I make it just like the directions say but I’ll usually use a fudge cake mix or a super mist devils food cake mix and I’ll add a whole bag of milk chocolate chips. For the topping I just melt a jar of smuckers hot fudge sauce and pour on top. I’ve made this cake so many times and my mom requested it for her birthday (today) (:
Danelle
Thanks so much Morgan!
Carol
This cake is the best chocolate cake ever, precisely as written. Thank you for sharing and the chocolate sauce is “over the top” perfection.
Danelle
Thank you Carol! 🙂
Jessica guzman
Do you follow what the box ingredients are as well. Or am I just added the cake mix? Or am I adding water and eggs and oil?
Danelle
You use the cake mix with the ingredients and directions in this recipe. Ignore the box.
Liz
I think I finally found the “Matilda cake”…remember, the kid that ate the whole chocolate cake in the movie? To me, that always looked like the ultimate chocolate cake, and I believe this is it! Made it for my inlaws anniversary last night and garnished with chocolate covered strawberries in the center and around the outside to make it super fancy. I also used Devils food cake mix since that’s what I had on hand. It was a HUGE hit! So moist and gooey! Everyone went back for seconds and took some home. I love baking, but I’ve never made a great chocolate cake. This one is so good that I don’t even care that it uses a shortcut mix!! Thanks so much for sharing!
Danelle
Thank you Liz!
Katie F.
Making this for Thanksgiving today, so excited to “wow” the new in-laws with my “baking skills” haha 🙂 Thanks for the recipe, I look forward to finally trying it!
Katie F
BEST CAKE EVER!!!!
Warning: Dangerously addicting and delicious!
Danelle
Thank you! So glad you liked it! 🙂
Kim
Danaelle, The cake looks amazing. I am going to make it!!
Can it be put in the freezer? I need to make it about 5 days ahead of eating it.
Danelle
I haven’t tried that, but I don’t see why not!
Katie
BEST CAKE EVER!!!!
Warning: Dangerously addicting and delicious!
Jessica
Absolute perfection! Making it for the second time in a week. Love how effortless it is and how wonderful it tastes! Thank you for sharing.
Danelle
Thank you Jessica!
Stephanie
I have no idea what it tastes like buy mine looks terrible!!!!! I am an avid baker so it’s not my first time baking a cake. OMG- I followed the recipe exactly and my cake is sunk in the middle, high on the edges and high in the centre. I’m SOOOOOOOOOO disappointed as I was to bring it to a birthday party this evening, now I’ll have to buy a cake. Can’t figure out what I should have done differently…will not try to make again.
Danelle
I’m so sorry your cake didn’t turn out Stephanie. As you can see by the comments, a lot of people have had it turn out, and I have been making it for years, so I’m not sure what could have gone wrong. Usually, when my cakes sink, it’s because I needed to bake them longer. The only other thing I can think of is that it could have been related to what type/size of cake mix you used. Or altitude, possibly? It’s always worked fine for me with the more recent, smaller cake mixes, but I know some people add a bit of extra flour to compensate for the difference in cake mix size.
Marcene
I made this bundt cake and it “fell” like it was too rich. I didn’t underbake it. Is 2 cups sour cream too much with everything else? It was very dense but tasted OK. Just looked so much nicer before it took a big fall!
Lori
I am confused because the listed ingredients say 2 cups of sour cream and the recipe says one?
Dawn
So good I’ve baked it twice this week. I added coconut sugar and vanilla to the fudge sauce recipe
This cake is nothing short of amazing
Danelle
Thanks so much! Your additions sounds wonderful. 🙂
Carol
Seriously the best chocolate cake I have ever eaten. Everyone raves about it. A must make.
Chris
I’m looking for a chocolate mini bundt cake recipe. Do you think I could use this recipe in the mini bundt pans ?
Danelle
It should work fine. You’ll just have to shorten the cooking time. I’d say bake them somewhere from 20-30 minutes. It just depends on the size of your mini bundts.
Joann
I made this cake today, it was very very delicious. This recipe will definitely be used again and again.
Danelle
Thank you Joann!
Shreya goel
Hey is there any other thing i can substitute eggs with? I cnt use eggs at home. Please help
Danelle
I’m not sure what a good substitute would be. I would probably Google it and see what you come up with. I’d love to know how it turns out!
valynda
I live at high altittude. Do I need to add a tbls spoon of flour for this cake?
Danelle
I am at 5,000 feet, so unless you are much higher, I think you should be fine.
Libba
I was wanting to make this recipe into cupcakes…what do you think would be the best icing for these? I have had them before without icing, and as delicious as they were, these are for kiddos, so I think they would want icing!! Lol!!
Danelle
I would use chocolate icing personally, but if you think that would be chocolate overload, vanilla would also be good.
Rachel
This cake looks delicious and will be the next co-worker birthday cake! I do have a question. In reading the comments above someone questioned about the “mini” chocolate chips melting properly in the cake. Your recipe didn’t indicate to use mini chips. Does it matter?
Danelle
I mention the mini chips in the blog post, not the recipe itself, since that’s what i prefer to use. You can use whichever size you like!
Tina Marie
Hi Danielle~
I was just wondering. Do the mini chocolate chips melt into the cake or are they still whole & a little crunchy. Also, will they fall to the bottom of the Bundt pan & burn? I’ve had that happen to a cake in the past.
Danelle
They pretty much melt into the cake (no crunch) and do not sink to the bottom–the batter is pretty thick. If you used full size chocolate chips, you might still have some chunks though.