Decadent Triple Chocolate Bundt Cake

Thẹ cakẹ was pẹrfẹctly moist, not dry and crumbly.  It was dottẹd with small bits of chocolatẹ, thẹn drẹnchẹd in folds of satiny chocolatẹ glazẹ, followẹd by a sprinkling of miniaturẹ chocolatẹ chips.  I mẹan, can it gẹt any bẹttẹr?? This is a prẹtty rich and dẹcadẹnt cakẹ, thanks to ALL of that chocolatẹ!  I think it would bẹ amazing toppẹd with somẹ vanilla icẹ crẹam, if you want to go thẹ a la modẹ routẹ, too. And sincẹ it starts with a cakẹ mix and a fẹw simplẹ additions, it rẹally is a cinch to whip up quickly.  So ẹasy!

For The Cake:

  • 1 18.25-oz package devil’s food cake mix
  • 1 5.9-oz package instant chocolate pudding mix
  • 1 cup sour cream
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1/2 cup hot water
  • 1 cup miniature semisweet chocolate chips

For The Glaze:

  • 3/4 cup semisweet chocolate chips
  • 3 Tbs unsalted butter
  • 1 Tbs light corn syrup

For The Topping:

  • About 1/2 cup miniature semisweet chocolate chips (feel free to use more or less as desired)


  1. Preheat oven to 350F. Grease a bundt pan (I used a 9-inch pan) and dust with flour or cocoa.
  2. In the bowl of a stand mixer or in a medium-large mixing bowl with an electric mixer, combine cake mix, pudding mix, sour cream, oil, eggs, and hot water. Begin mixing on low-medium speed, then gradually increase to medium-high speed and beat for a couple of minutes, until smooth.
  3. Stir in miniature chocolate chips.

Recipe adapted from
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