This Impossible 5 Ingredient Chocolate Cake is An impossibly moist, fudgy, decadent chocolate bundt cake recipe made with just five ingredients.
It was a perfect chocolate bundt cake that looked so rich and fudgy and moist I HAD to try it! Especially after listening to the kids rave about how good it was.
And, oh my goodness, was it ever delicious! This cake doesn’t need any frosting at all! I spooned a little melted icing and chocolate chips on the one pictured here because I wanted it to be extra beautiful for y’all but it really doesn’t need anything extra.
This cake is sorta like a mix between a brownie and a cake. It’s thick and fudgy and just BEGS to be eaten with a cold glass of milk or a hot cup of coffee!
- 1 16-oz. carton sour cream
- 1 egg
- 1 chocolate cake mix
- 1 box instant chocolate pudding mix
- 1 bag chocolate chips (see notes)
- Preheat oven to 325 degrees. Grease and flour a bundt pan well (I use the cooking spray with the flour in it) then set aside.
- Combine sour cream and egg in a large bowl or stand-mixer (fitted with paddle attachment) then stir or blend until combined. Add cake mix and pudding mix then stir or blend until mixed well. Stir or blend in chocolate chips (reserving 1/3 cup for garnish if desired) until evenly combined.
- Bake at 325 degrees for 45-55 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for 30 minutes then invert onto a serving plate to finish cooling.
- Garnish with powdered sugar if desired. Cover and store at room temperature.
- This cake doesn’t need any frosting but you can make a simple glaze or heat a small amount of prepared chocolate frosting for 30 seconds then drizzle over the cooled cake. Garnish with reserved chocolate chips if desired.
- Use regular or mini chocolate chips.
- I suggest using your stand mixer with paddle attachment because this batter is THICK.
- This recipe uses a standard size (15-16 oz) cake mix, a regular size (10-12 oz) bag of chocolate chips and regular size (4-serving) pudding mix.
- Do not prepare the pudding – just use the dry mix.
- I think this could be made in a 13×9 baking pan. Cook for 20-25 then test with a toothpick.
- I also think these would be great cooked in a muffin tin. Cook for 15-20 then test with a toothpick.