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You are here: Home / Desserts / Cakes / Ultimate Chocolate Fudge Bundt Cake

Ultimate Chocolate Fudge Bundt Cake

June 23, 2010 by Danelle 116 Comments


ULTIMATE CHOCOLATE FUDGE BUNDT CAKE — This amazing chocolate cake starts with a cake mix and couldn’t be easier or more decadent.


Ultimate Chocolate Fudge Bundt Cake

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.

It is hands-down, tried and tested, the best chocolate cake I’ve ever made!

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

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 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! ~ Nancy

Perfect Chocolate Ganache

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!

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

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!


Be sure to save this Ultimate Chocolate Fudge Bundt Cake recipe to your favorite Pinterest board for later.


Ultimate Chocolate Fudge Bundt Cake

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…..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.  ~ Judy


Here’s what you’ll need to make the Ultimate Chocolate Fudge Bundt Cake


  • Chocolate cake mix
  • Instant chocolate pudding mix
  • Sour cream
  • Eggs
  • Chocolate chips
Ultimate Chocolate Fudge Bundt Cake

Ultimate Chocolate Fudge Bundt Cake

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This amazing chocolate cake starts with a cake mix and couldn't be easier or more decadent.

Ingredients

  • 1 (18.25 oz.) chocolate cake mix
  • 1 (3.4 oz.) package instant chocolate pudding mix
  • 2 cups sour cream
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup water
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan.
  2. In the bowl of a stand mixer, beat all ingredients (except chocolate chips) until well blended. Fold in chocolate chips.
  3. Spoon batter (it will be thick) into prepared pan.
  4. Bake for 50 minutes to 1 hour.
  5. Cool for 15 minutes in the pan before turning out onto a wire rack to cool completely.

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  • Bundt Pan
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  • Silicone Spatulas
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  • Measuring Cups and Spoons
    Measuring Cups and Spoons
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 308 Total Fat: 24g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 70mg Sodium: 85mg Carbohydrates: 25g Fiber: 2g Sugar: 18g Protein: 4g
© Danelle
Cuisine: American / Category: Desserts

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Who Dished It Up First: I can’t even remember where I originally got this recipe, but I’ve been making it for years.

Filed Under: Cakes, Desserts

Previous Post: « Easy Cashew Chicken
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Reader Interactions

Comments

  1. pandabox33

    June 23, 2010 at 7:13 pm

    OHMY ! This cake looks decadent !
    I will have to subscribe to your feed. I am very interested in what you’re showing.
    Thank you for your comment on my blog.

    Reply
    • Sharon

      August 20, 2018 at 1:47 pm

      Sounds great. Can’t find a cake mix that’s 18.25 size!!!!

      Reply
      • Laura

        April 7, 2019 at 11:21 am

        I couldn’t either. Lol

        Reply
  2. Kylie

    June 23, 2010 at 11:13 pm

    Wow I think I might have gained 5 pounds just looking at that picture! It looks amazing!! Sounds like a keeper, thanks!

    Reply
  3. Giovanna

    June 26, 2010 at 10:25 pm

    This cake is so good, I’ve made it before as well.
    It’s to die for : )

    Reply
  4. Dianna

    November 2, 2013 at 12:08 am

    Don’t you need to coat the chocolate chips in flour before adding them to the batter so they don’t sink to the bottom of the pan?

    Reply
    • Morgan

      July 28, 2017 at 6:47 pm

      I never coat in flour and it turns out fine. I think it’s too thick of a batter to really matter. (:

      Reply
    • Barbara

      August 13, 2019 at 7:27 am

      His are not for the cake but for the ganache that goes over the cake later if you want

      Reply
  5. Monica

    November 4, 2013 at 8:46 pm

    Looks amazing! Pinned 🙂
    Monica

    Reply
  6. rethsey

    December 18, 2013 at 4:44 pm

    amazing cake! I’ve made it 4 times and we love it! however when i click on the homemade fudge sauce it says i ‘This blog is open to invited readers only’ could you add me please!

    Reply
  7. Sandy

    February 20, 2014 at 8:56 am

    I’ve made this for years, but I add 1/3 cup of dark brown sugar to it.

    Reply
  8. SYLVIA MATHIS

    February 20, 2014 at 1:58 pm

    IT DIDN’T GIVE INSTRUCTIONS FOR THE GLAZE ON TOP OF CAKE

    Reply
    • Danelle

      February 20, 2014 at 2:12 pm

      Sylvia, I have a link to the instructions in the first paragraph of the post. Click on “homemade fudge sauce.”

      Reply
  9. jill

    February 20, 2014 at 5:43 pm

    do you think I could substitute sour cream for plain greek yogurt??

    Reply
    • Danelle

      February 20, 2014 at 6:17 pm

      I would think so Jill. If you give it a try, let me know how it turns out.

      Reply
    • Sandy

      February 20, 2014 at 7:04 pm

      I don’t think it would taste the same with the yogurt. The sour cream is delicious in it, and the brown sugar gives it an extra special yumm factor. When it cools, dust with powdered sugar!

      Reply
  10. Dipti Joshi

    February 21, 2014 at 12:22 am

    Wow!…..delicious, so..so moist cake!

    Reply
  11. Sharon

    March 9, 2014 at 2:43 pm

    I clicked on the homemade fudge sauce and this is what came up:

    Chocolate Fudge Sauce

    Prep Time: 5 minutes

    Cook Time: 5 minutes

    Total Time: 10 minutes

    1 cup

    Ingredients

    1/4 cup light corn syrup
    6 ounces semisweet chocolate chips
    3/4 cup heavy cream

    Instructions

    In a small saucepan, combine corn syrup and chocolate chips over medium-low heat.
    Stir occasionally until smooth, 4-5 minutes.
    Whisk in heavy cream until smooth and well blended.
    Serve warm, or cool to room temperature before transferring to an airtight container.
    Store any unused sauce in the refrigerator for up to 3 weeks.

    Reply
  12. Liz Mathews

    March 16, 2014 at 7:02 pm

    My nieces 10th birthday is coming up and she loves chocolate! Can’t wait to make this for her!!! She is going to love it! I’m just sorry I can’t have any…..

    Reply
  13. Surfer Mom

    April 8, 2014 at 7:42 pm

    This is a perfect ,no problem dessert!! My husband and sons love the rich chocolate flavor – I often make it for the ICU residents / Physicians I work w as we’ll-it doesn’t last 30 minutes when they find out its in the house!! I always make extra sauce for it 😉

    Reply
  14. Nicole

    May 29, 2014 at 12:45 pm

    Can I use a regular 9×13 cake pan and frost it with regular frosting ?

    Reply
  15. Maria L. Webster

    August 20, 2014 at 9:53 pm

    Now that cake mixes are 15 ozs. should there be any changes I should make for this recipe to come out okay. They don’t sell 18 oz. mixes anymore. Anyone tried it recently with the ‘new’ cake mixes?

    Reply
    • Danelle

      August 21, 2014 at 6:30 am

      The recipe works with any of the new size cake mixes.

      Reply
    • Annie S.

      May 11, 2015 at 5:04 pm

      Yes I just measure extra mix to get there.

      Reply
  16. Linette

    August 23, 2014 at 7:21 am

    Making this for my son’s 40th birthday tomorrow. He wanted a chocolate cake and this fits the bill! It’s in the oven right now! Looks yummy and decadent. Thanks for the recipe!

    Reply
  17. Pattie Lee

    August 25, 2014 at 11:51 am

    I’ve been making this cake for 40yrs, but I was recently asked if it could be made as cupcakes. What are your thoughts?

    Reply
    • Danelle

      August 25, 2014 at 12:39 pm

      I don’t see why not Pattie!

      Reply
  18. Patricia

    August 27, 2014 at 4:44 pm

    Hi Danelle. I just love to bake when I have time to myself.
    I am always looking new things to bake like some of yours. I hope
    that is ok with you. The chocolate cake sound wonderful to me.

    Thank you.

    Reply
  19. Kaye

    November 28, 2014 at 3:33 pm

    This was absolutely amazing!!!!!

    Reply
  20. MaryBeth

    January 10, 2015 at 10:54 am

    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!!!

    Reply
    • Sabrina

      January 11, 2015 at 8:54 pm

      This is my go to recipe for chocolate cake. I prefer dark chocolate but my kids like milk so I use a regular cake mix and dark chocolate pudding and we’re all happy with the final product. I’m going to start experimenting with chips next.

      Reply
  21. Laurie

    January 14, 2015 at 12:00 pm

    When this cake is done will it still be loose and gooey or should I continue to bake until it passes the toothpick test? I went ahead and baked it several more minutes past the hour time given. I’m hoping I didn’t dry it out. Any insight will be appreciated. Thx!

    Reply
    • Danelle

      January 14, 2015 at 12:33 pm

      Laurie, it is a very moist cake, but I wouldn’t say it should be loose and gooey. It should definitely be firm when you pull it from the oven, with the edges pulling away from the sides of the pan. Because of the chocolate chips in it, you might not get it to pass the toothpick test perfectly, but I’d say when it looks firm and you can get a toothpick with a few crumbs attached, it’s good (you wouldn’t want what looks like batter on the toothpick though.) Depending on your oven, you may need to bake it a bit longer than stated for it to be done, so I think it should be fine. I don’t think another 10 or even 15 minutes would dry it out.

      Reply
  22. nosogirl

    January 24, 2015 at 6:54 pm

    I made this today. Not a big fan, sorry. I did use the hot fudge sauce, which was pretty good, but feel that the addition of the semi sweet chocolate chips was just too much. If I would make this again I would omit the chocolate chips – any maybe even the hot fudge sauce.

    Reply
    • Audrey

      March 29, 2018 at 5:39 pm

      Add vanilla ice cream if the chocolate is too much!

      Reply
  23. marie

    March 24, 2015 at 5:42 pm

    I made this recipe this week. Did not use as many chocolate chips as called for and added an extra egg. Also used my own chocolate icing recipe and turned out great. I’m gonna take it our next church function. Thanks for sharing your talent

    Reply
  24. Connie T.

    April 10, 2015 at 9:34 pm

    OOOHHH MY GOSHHHH… I just made this bundt cake. Still a little bit warm but couldn’t wait to try it! It looks beautiful and tastes even better! Sooooo moist and chocolatey! I didn’t put the chocolate sauce on top because I am going to serve it with vanilla ice cream and chocolate topping. Delicious. Thanks for the recipe!!

    Reply
  25. susan noble

    May 6, 2015 at 7:11 am

    I can not wait to make this cake.It looks so tasty and delicious. Will make it soon. Thanks

    Reply
  26. Shanna Corbin

    May 10, 2015 at 7:21 am

    I used another cake recipe because I couldn’t remember where I had found this one. I used the fudge sauce from this recipe and it was delicious

    Reply
  27. Ashley

    May 17, 2015 at 4:51 am

    I plan to make this for my aunt’s birthday next week but I am going to bake it in 2 10in round pans. How long do you think it will take to bake?

    Reply
    • Danelle

      May 17, 2015 at 6:34 am

      I would guess around 30 minutes.

      Reply
  28. Melissa

    June 8, 2015 at 8:04 pm

    I absolutely love this recipe and have made it a few times now. Do you know – would this translate into cupcakes? If so what are your thoughts on bake time? Thanks in advance!

    Reply
    • Danelle

      June 8, 2015 at 8:43 pm

      Thanks Melissa! I don’t see why you couldn’t make cupcakes with it. I’d say bake for 23-25 minutes, but maybe a bit longer for these, since this recipe is on the moist/dense side.

      Reply
  29. Jeanette

    June 14, 2015 at 10:47 am

    Today is my husband’s birthday and he LOVES chocolate! I found this recipe on Pinterest and thought it would be perfect. I don’t bake as much as I used to (mainly because if I bake it, I have to eat it) but for him, I will do this cake since it is so simple yet it looks amazing! I’ll have one slice and leave the rest to him. I have a weight loss goal I want to fulfill.

    Reply
  30. Becky soto

    July 16, 2015 at 9:35 am

    Can you use a regular store frosting instead? Melting in microwave and drizzling over bundt cake?

    Reply
    • Danelle

      July 16, 2015 at 12:00 pm

      Absolutely!

      Reply
  31. Pam

    July 17, 2015 at 5:16 pm

    It’s amazing. Made it for the first time. So very good

    Reply
    • Danelle

      July 18, 2015 at 7:34 am

      Thanks Pam!

      Reply
  32. Lisa

    July 24, 2015 at 12:02 pm

    I made this cake yesterday, and it was amazing! Thanks for the recipe! I will definitely be making it again.

    Reply
    • Danelle

      July 24, 2015 at 5:55 pm

      Thanks so much! So glad you liked it. 🙂

      Reply
  33. Laura

    August 2, 2015 at 11:57 am

    Danelle, I just put this cake in oven and it smells amazing. Can’t wait to try. I’m taking it to a fish fry tonight my friend is a chocoholic just like me. I’m thinking next time I might put some almond extract in it for a little cherry taste too. Thank you for such wonderful recipes.

    Reply
  34. Danelle

    August 2, 2015 at 4:03 pm

    Thanks so much Laura! Hope it tastes as good as it smells! 🙂

    Reply
  35. Jane

    August 4, 2015 at 8:02 pm

    Have you ever made this with the cook & serve (5oz) chocolate pudding? Hubby bought the wrong one, seeing if I can make it work.

    Reply
  36. Suzanne

    August 19, 2015 at 11:14 am

    Hey! A new recipe! My mom made a parfait cake dessert she called “Death by Chocolate” I will certainly give yours a try! Thanks for Sharing!

    Reply
  37. Tina Marie

    September 10, 2015 at 12:15 am

    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.

    Reply
    • Danelle

      September 10, 2015 at 9:17 am

      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.

      Reply
  38. Rachel

    October 5, 2015 at 3:09 pm

    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?

    Reply
    • Danelle

      October 5, 2015 at 3:16 pm

      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!

      Reply
  39. Libba

    October 19, 2015 at 9:39 pm

    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!!

    Reply
    • Danelle

      October 20, 2015 at 8:26 am

      I would use chocolate icing personally, but if you think that would be chocolate overload, vanilla would also be good.

      Reply
  40. valynda

    November 13, 2015 at 5:43 pm

    I live at high altittude. Do I need to add a tbls spoon of flour for this cake?

    Reply
    • Danelle

      November 13, 2015 at 9:18 pm

      I am at 5,000 feet, so unless you are much higher, I think you should be fine.

      Reply
  41. Shreya goel

    February 22, 2016 at 8:28 am

    Hey is there any other thing i can substitute eggs with? I cnt use eggs at home. Please help

    Reply
    • Danelle

      February 22, 2016 at 9:47 am

      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!

      Reply
  42. Joann

    February 26, 2016 at 5:23 pm

    I made this cake today, it was very very delicious. This recipe will definitely be used again and again.

    Reply
    • Danelle

      February 26, 2016 at 9:36 pm

      Thank you Joann!

      Reply
  43. Chris

    March 23, 2016 at 3:57 pm

    I’m looking for a chocolate mini bundt cake recipe. Do you think I could use this recipe in the mini bundt pans ?

    Reply
    • Danelle

      March 23, 2016 at 4:11 pm

      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.

      Reply
  44. Carol

    June 25, 2016 at 2:06 pm

    Seriously the best chocolate cake I have ever eaten. Everyone raves about it. A must make.

    Reply
  45. Dawn

    August 11, 2016 at 8:16 pm

    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

    Reply
    • Danelle

      August 12, 2016 at 12:17 am

      Thanks so much! Your additions sounds wonderful. 🙂

      Reply
  46. Marcene

    September 25, 2016 at 12:49 pm

    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!

    Reply
  47. Stephanie

    September 30, 2016 at 10:43 am

    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.

    Reply
    • Danelle

      September 30, 2016 at 11:09 am

      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.

      Reply
  48. Jessica

    October 28, 2016 at 11:05 am

    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.

    Reply
    • Danelle

      October 28, 2016 at 12:18 pm

      Thank you Jessica!

      Reply
  49. Katie F.

    November 23, 2016 at 1:52 pm

    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!

    Reply
    • Katie

      November 25, 2016 at 10:28 am

      BEST CAKE EVER!!!!

      Warning: Dangerously addicting and delicious!

      Reply
    • Katie F

      November 25, 2016 at 10:28 am

      BEST CAKE EVER!!!!

      Warning: Dangerously addicting and delicious!

      Reply
      • Danelle

        November 25, 2016 at 4:03 pm

        Thank you! So glad you liked it! 🙂

        Reply
        • Kim

          December 20, 2016 at 2:14 pm

          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.

          Reply
          • Danelle

            December 21, 2016 at 6:38 am

            I haven’t tried that, but I don’t see why not!

  50. Liz

    December 18, 2016 at 10:57 am

    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!

    Reply
    • Danelle

      December 18, 2016 at 5:04 pm

      Thank you Liz!

      Reply
  51. Jessica guzman

    December 25, 2016 at 1:26 pm

    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?

    Reply
    • Danelle

      December 25, 2016 at 5:22 pm

      You use the cake mix with the ingredients and directions in this recipe. Ignore the box.

      Reply
  52. Carol

    January 19, 2017 at 2:04 pm

    This cake is the best chocolate cake ever, precisely as written. Thank you for sharing and the chocolate sauce is “over the top” perfection.

    Reply
    • Danelle

      January 19, 2017 at 8:40 pm

      Thank you Carol! 🙂

      Reply
  53. Morgan

    July 28, 2017 at 6:59 pm

    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) (:

    Reply
    • Danelle

      July 29, 2017 at 10:17 am

      Thanks so much Morgan!

      Reply
  54. Nancy Torrisi

    September 14, 2017 at 11:34 am

    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! 😉

    Reply
  55. Nancy Torrisi

    September 14, 2017 at 11:35 am

    Oh, and one more thing, which is the best: You dump EVERYTHING in at once!! yay!

    Reply
  56. JuneBug

    September 17, 2017 at 11:21 pm

    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.

    Reply
  57. Kelsey

    November 22, 2017 at 11:33 am

    Do I add the pudding mix in as a powder or do I make the pudding first?

    Reply
    • Danelle

      November 23, 2017 at 9:56 am

      As a powder.

      Reply
  58. Judy

    December 22, 2017 at 9:18 pm

    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.

    Reply
    • Danelle

      December 23, 2017 at 9:38 am

      Thank you so much Judy!

      Reply
  59. Eve

    March 30, 2018 at 8:47 pm

    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?

    Reply
  60. Danelle

    March 31, 2018 at 8:04 am

    Refrigerating cakes can dry them out a bit, so I would leave it in the box.

    Reply
  61. Arlinda atwood

    April 26, 2018 at 3:28 pm

    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.

    Reply
    • Danelle

      April 26, 2018 at 3:40 pm

      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.

      Reply
  62. Melanie

    May 12, 2018 at 11:04 am

    This cake is amazing and has become a family favorite!

    Reply
    • Danelle

      May 12, 2018 at 12:19 pm

      Thanks so much! 🙂

      Reply
  63. May

    June 26, 2018 at 6:19 pm

    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

    Reply
    • Danelle

      June 27, 2018 at 9:05 am

      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.

      Reply
  64. Charlane

    July 31, 2018 at 5:01 pm

    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!

    Reply
    • Danelle

      August 1, 2018 at 12:28 pm

      Thank you SO much!!!

      Reply
  65. Georgette Hillenbrand

    September 8, 2018 at 12:12 pm

    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.

    Reply
    • Danelle

      September 9, 2018 at 9:37 am

      Thank you SO much!!!

      Reply
  66. Carol

    September 16, 2018 at 9:41 pm

    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,??????????

    Reply
  67. Danelle

    September 17, 2018 at 1:19 pm

    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.

    Reply
    • Annette

      July 3, 2019 at 11:31 am

      I couldn’t find a 18.25oz. Box cake mix. So I used a 15.25 oz cake mix instead

      Reply
  68. Heidi

    December 30, 2018 at 1:01 pm

    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?

    Reply
  69. Laura

    April 7, 2019 at 11:19 am

    I literally just put this in the oven. It’s for dessert. I’m so excited. So easy too..that’s my favorite part!

    Reply
  70. Linda L Petrinov

    June 26, 2019 at 11:12 am

    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.

    Reply
    • Danelle

      June 26, 2019 at 11:24 am

      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.

      Reply

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