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🍫 Death By Chocolate Bundt Cake is a rich, moist, and decadent dessert loaded with chocolate chips and a silky glaze. A chocoholic’s dream!
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If you’re a fan of rich, decadent desserts, this Chocolate Bundt Cake is a must-bake. This Death By Chocolate dessert is everything its name promises – ultra-moist, loaded with chocolate chips, and topped with a glossy glaze that sets perfectly. Whether you’re craving a chocolaty cake or just need a reliable Chocolate Bundt Cake recipe for your next gathering, this one delivers big-time.
The batter comes together quickly with a box of devil’s food cake mix and instant pudding for extra richness. Sour cream and oil keep the crumb tender, and chocolate chips melt into little pockets of fudgy goodness throughout. It’s basically a Chocolate Chip Chocolate Bundt Cake you’ll be making on repeat.
Once cooled, the cake is topped with a smooth chocolate glaze made with sweetened condensed milk and additional chocolate chips. The result? A beautiful, bakery-style finish that tastes just as good as it looks.
⭐ Why You’ll Love This Recipe
- Super easy to make with boxed mix shortcuts
- Rich and fudgy with double chocolate in every bite
- Perfect for parties, holidays, or when you need a death by chocolate fix
🛒 Ingredients & Substitutions
cake
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- devil’s food cake mix – or any chocolate cake mix
- instant chocolate pudding mix
- sour cream – substitute with plain Greek yogurt
- vegetable oil – substitute with melted butter
- strong coffee – use warm water for a milder flavor
- large eggs
- semisweet chocolate chips – use dark or milk chocolate chips if preferred. You can also use mini chocolate chips
glaze
- sweetened condensed milk
- semisweet chocolate chips
- vanilla extract – substitute with almond extract for a twist
✨ Variations
- Swap semisweet chips for dark chocolate or white chocolate chips
- Add 1 teaspoon of espresso powder to enhance the chocolate’s depth
- Stir in chopped nuts for extra texture
🔥 Tips
- Let the cake cool fully before glazing so it sets properly
- For a cleaner look, glaze on a wire rack with parchment underneath
- Use strong coffee to deepen the chocolate flavor
❓ FAQs
Not unless it’s very warm in your kitchen. Room temperature storage works fine for 2-3 days.
Yes! This Death By Chocolate Bundt Cake actually tastes better the next day. Bake and glaze it a day ahead, then store it covered until ready to serve.
A Bundt pan is ideal for this recipe, but you can use two 8-inch round pans or a 9×13-inch baking dish. Just adjust the baking time accordingly.
Generously grease your Bundt pan with baking spray that includes flour, or use a brush to coat it with melted butter and a light dusting of cocoa powder.
The instant pudding mix helps make this Chocolate Bundt Cake recipe extra moist and rich – one of the secrets behind the ultimate Death By Chocolate texture.
🍽️ Other Recipes You May Enjoy
Mixes, Sauces, Condiments
Homemade Chocolate Sauce
Dessert
Death By Chocolate Poke Cake
Dessert
Chocolate Chess Pie
Dessert
Chocolate Snack Cake
Death By Chocolate Bundt Cake
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Equipment
- 12-cup Bundt pan
- mixing bowl (large and medium)
- hand mixer or whisk
- serving plate or cake stand
- spoon (for drizzling glaze)
Ingredients
For the cake
- 1 box devil's food cake mix, 15.25 ounces
- 1 box instant chocolate pudding mix, 5.9 ounces
- 1 cup sour cream
- 1 cup vegetable oil
- ½ cup strong coffee or warm water
- 4 large eggs
- 2 cups semisweet chocolate chips
For the glaze
- 1 can sweetened condensed milk, 14 ounces
- 1 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
For the cake
- Preheat oven to 350°F. Generously grease a 12-cup Bundt pan and set aside.
- In a large bowl, mix cake mix, pudding mix, sour cream, oil, coffee (or water), and eggs until well combined.
- Stir in the chocolate chips.
- Pour batter evenly into prepared pan.
- Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean.
- Cool in the pan for at least 1 hour before inverting onto a serving platter.
For the glaze
- Combine sweetened condensed milk and chocolate chips in a saucepan over medium heat. Stir constantly until melted and smooth. Do not let it bubble.
- Remove from heat and stir in vanilla.
- Cool slightly, then drizzle over the cake.
- Let the glaze set before slicing and serving.
Notes
🥡 STORAGE
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days for a firmer texture.
♨️ REHEATING
- Microwave individual slices for 10-15 seconds.
- Let sit at room temperature for 15-20 minutes to take the chill off if refrigerated.
❄️ FREEZING
- Wrap the cooled cake (glazed or unglazed) tightly in plastic wrap and foil.
- Freeze for up to 2 months. Thaw in the refrigerator overnight.
💡 TIPS FOR BEST RESULTS
- Use strong brewed coffee to intensify the chocolate flavor.
- Let the glaze cool just enough to thicken, then drizzle for better coverage.
- Use mini chocolate chips in the cake batter for a more even distribution.
🍳 ALTERNATE COOKING METHODS
- This cake is best baked in a traditional oven. No alternate methods are recommended.
♻️ LEFTOVERS
- Crumble leftover slices over ice cream or layer in a chocolate trifle.
- Use extra slices to make decadent cake pops or milkshakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
