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Chocolate Chip Bundt Cake Recipe topped with glossy chocolate ganache, mint leaves, and whipped cream on a plate.

Chocolate Chip Bundt Cake

5 from 1 vote
This rich, moist Chocolate Chip Bundt Cake is filled with mini chocolate chips and topped with a luscious chocolate ganache glaze, making every bite a heavenly indulgence.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 1 minute
Total Time 1 hour 11 minutes
Servings: 14
Course: Dessert
Cuisine: American
Calories: 596
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake:
  • 1 box yellow cake mix 15.25 ounces for base cake
  • 1 box instant vanilla pudding mix 3.4 ounces adds moisture and richness
  • ¾ cup sour cream adds creaminess and moisture
  • ¾ cup vegetable oil helps the cake stay moist
  • 3 large eggs lightly beaten for structure
  • 2 teaspoons pure vanilla extract adds flavor
  • ½ cup warm water helps incorporate dry ingredients
  • 2 cups mini chocolate chips for that extra burst of chocolate
For the Glaze:
  • 4 ounces semi-sweet chocolate chips melt for smooth glaze
  • ½ cup heavy whipping cream for a rich creamy texture
  • 2 teaspoons pure vanilla extract adds flavor to glaze

Method
 

  1. Preheat the oven to 350°F (175°C) and coat a 10- or 12-cup bundt pan with non-stick cooking spray.
  2. In a large bowl or stand mixer, combine the cake mix, pudding mix, sour cream, oil, eggs, vanilla extract, and warm water. Beat on medium speed for about two minutes until smooth and well combined.
  3. Gently fold in the mini chocolate chips until evenly distributed.
  4. Pour the batter into the prepared bundt pan and spread it evenly.
  5. Place the bundt pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top of the cake springs back when touched. Once done, let the cake cool in the pan for 30 minutes before transferring it to a plate or cake stand.
  6. For the glaze: In a small saucepan, heat the heavy cream over medium heat until hot but not boiling.
  7. Place the chocolate chips in a heatproof bowl, then pour the hot cream over the chocolate. Let it sit for about 5 minutes before whisking until smooth. Whisk in vanilla extract and allow the glaze to cool for 5-10 minutes, until thickened but still pourable.
  8. Pour the glaze over the cooled bundt cake, allowing it to drip down the sides.

Nutrition

Serving: 1gCalories: 596kcalCarbohydrates: 70gProtein: 6gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 66mgSodium: 409mgPotassium: 120mgFiber: 2gSugar: 48gVitamin A: 367IUVitamin C: 0.4mgCalcium: 160mgIron: 2mg

Notes

The rich chocolate ganache glaze makes this bundt cake extra special, and it's so easy to make using a cake mix! It's a crowd-pleaser for any occasion.

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