Ultimate Chocolate Fudge Bundt Cake

By Eat More Chocolate Team  ,     

April 16, 2015

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This is my go-to chocolate cake recipe. I’m not a big fan of regular old cake from a 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 fudge sauce.

  • Prep: 10 mins
  • Cook: 50 mins
  • 10 mins

    50 mins

    1 hr

  • Yields: 8-12 Servings


Preheat oven to 350 degrees. Grease and flour a 10-inch bunt pan.

Beat all ingredients (except chocolate chips) until well blended. Fold in 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.


I really like to use mini chocolate chips in this recipe if I have them handy. They almost melt right into the cake! Rather than grease and flour, I just use a generous coating of Baker’s Joy. Keep this cake covered at room temperature and it’s even better the next day.



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