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Square crop close-up of a slice of Chocolate Chip Chocolate Bundt Cake on a blue plate, with chocolate chips scattered nearby.
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Death By Chocolate Bundt Cake

Death By Chocolate Bundt Cake is rich, moist, and loaded with chocolate chips and glaze. The ultimate dessert for serious chocolate lovers!
Prep Time20 minutes
Cook Time55 minutes
Additional Time2 hours
Total Time3 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 18 servings
Author: Jamie Sherman

Equipment

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

Serving: 1slice | Calories: 514kcal | Carbohydrates: 51g | Protein: 7g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 323mg | Potassium: 377mg | Fiber: 3g | Sugar: 36g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 3mg
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