This is my chocolate addiction cake recipe plus the pudding mix. It packed with rich chocolate flavor ready to enjoy with your morning brew and glass of red wine or an icy cup of cold milk for dessert time. Chocolate bundt cake is for every hour of the day!
I use Purity Coffee to boost the flavor of the chocolate as well as creating a hint of mocha flavor as an option when you brew your coffee. Most of my chocolate recipes include either espresso powder or coffee unless noted otherwise. I will say be careful how much you eat at night, it will keep you up! Well worth it if I do say so myself:)
Purity Coffee is a newly founded love of mine. Who knew SO many factors play a role in your daily coffee? Quality matters!
They actually maximize the antioxidants in the roasting process so you get the most of your every sip. They have an extended process and needless to say less than 1% of the WORLD’S bean meets their standards. Who wouldn’t feel like a Queen every morning? I am truly addicted!
I have used both, 1 bundt pan and mini bundt pans. It comes down to how you want to serve. I like to freeze mine so I use a mini for half the batter and 1 normal pan for the rest. For 1 bundt pan, bake 55-60 minutes. Grease pan generously. Read all directions before starting.
For step-by-step video, click here!
Decadent Chocolate Bundt Cake
Ingredients
- 2 cups granulated sugar
- 1 3/4 cup flour
- 3/4 cup unsweetened cocoa powder, sifted
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 box instant chocolate pudding mix
- 1/4 cup + 1 tablespoon sour cream
- 2 large eggs
- 1/4 cup olive oil
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup piping hot brewed coffee*
- 1 cup chocolate chips
Directions
- Pre-heat oven to 350 degree F. Grease two 6 cup mini bundt pans.
- In a standing mixer fitted with the paddle attachment, or a large bowl and hand mixer, dump in sugar, flour, cocoa powder, baking powder, baking soda, salt, and dry pudding mix.
- In a small bowl whisk sour cream, eggs, oil, milk, and vanilla together.
- On medium-low speed pour the wet ingredients into the dry, mix until just combined, add piping hot coffee. Mix for about 15 seconds. This will be a liquidity mixture. Turn up to medium-high for 30 seconds, watch it thicken!
- Remove batter from mixer.
- Pour chips into the batter, quickly fold to combine scrapping bottom and sides.
- Pour batter into each bundt section about 1/2-3/4 way.
- Bake 25 minutes. Toothpick test should come out with moist crumb. If not, bake in small incremental times. These will cool in the pan so they will continue to bake as well reason why I want the tooth pick to have some stick on it.
- Remove and let pan cool for 10 minutes.
- Invert onto cooling rack or cutting board. Let cool 20-30 minutes or to room temperature unless you like warm cake like me!
- Serve with a scoop of your favorite ice cream!
*Substitute coffee with 1/4 teaspoon instant espresso powder and 1 cup boiling water. Or, use no coffee and just boiling water.
