There’s something wildly satisfying about mastering a Chocolate Chocolate Chip Cake—a dessert that feels as timeless in an Alabama potluck as it does in a Parisian patisserie window. This recipe is an exploration of indulgence and balance, blending professional baking techniques with a relaxed, come-as-you-are spirit.
You’ll learn a few tricks straight from restaurant pastry kitchens (hello, folding technique!) but without the intimidating jargon. We’re using premium cocoa powder sourced from the Ivory Coast and a touch of sour cream for that signature velvety crumb—a technique that echoes the luscious dairy-based batters popular in Central European baking.
Chef Tip: To intensify the chocolate flavor even further, bloom your cocoa powder in hot coffee before adding it to the batter. It’s a trick I picked up from a tiny café in Prague—and it makes a world of difference.
What Makes This Recipe Special?

- It brought me back to a tiny Viennese bakery: The rich, dense crumb reminded me of the chocolate cakes I tasted while wandering cobblestone streets, and now I crave this cake anytime I want a little escapism at home.
- It fits right into my busy week: Thanks to a few time-saving tricks (like using one bowl and simple folding), I can whip this up between work deadlines without sacrificing that luxurious, from-scratch taste.
- It’s endlessly customizable: Over time, I’ve played around with add-ins like orange zest, toasted almonds, or even a splash of dark rum—each variation brings a new twist to a beloved classic.
- It’s secretly lighter than it looks: Using sour cream and properly blooming the cocoa helps create a rich texture without needing excessive butter or oil—great when you want indulgence without going overboard.
- And honestly? It just tastes ridiculously good—moist, chocolatey, and loaded with pockets of melted chips in every bite.

Chocolate Chip Cake Recipe
Equipment
- Bundt pan
- Mixing bowl
- Measuring cups
- Measuring spoons
- Hand mixer or stand mixer
- Rubber spatula
- Cooling rack
- Oven mitts
Ingredients
- 1 package instant chocolate pudding mix
- 1 cup mini semi-sweet chocolate chips
- 1 package chocolate cake mix
- 1 tsp vanilla extract
- 1 cup vegetable oil
- ½ cup hot water
- 4 large eggs
- 1 cup sour cream
Instructions
- Begin by preheating the oven to 350°F (175°C), then grease and flour a Bundt pan thoroughly.
- In a large mixing bowl, combine the cake mix, instant chocolate pudding mix, oil, eggs, water, sour cream, and vanilla extract.
- Beat the mixture using a mixer until the batter is smooth and creamy.
- Gently stir in the chocolate chips with a spatula to distribute them evenly.
- Pour the batter into the prepared Bundt pan, smoothing out the top if needed.
- Transfer the pan to the preheated oven and bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Once done, allow the cake to cool in the pan for about 15 minutes before transferring it to plate to cool completely.
Notes
- For best texture, use full-fat sour cream—low-fat versions may result in a less moist cake.
- Toss the chocolate chips in a little flour before adding to the batter to prevent sinking.
- To avoid overmixing, beat just until smooth after ingredients are combined.
- Enhance the flavor with a pinch of espresso powder to deepen the chocolate richness.
Nutrition | Value |
Calories | 516kcal |
Carbohydrates | 50g |
Fibre | 2g |
Fat | 35g |
Protein | 6g |
Cholesterol | 70g |
Variations To Help You Customise This Dish!
- Mocha Twist – Replace ¼ cup of water with brewed espresso or strong coffee to give the cake a subtle, rich coffee flavor that pairs beautifully with the chocolate.
- Nutty Crunch – Stir in ½ cup of chopped walnuts, pecans, or hazelnuts with the chocolate chips for added texture and a nutty kick.
- Chocolate Orange – Add 1 tablespoon of orange zest and swap vanilla extract with orange extract for a bright citrus-chocolate combo.
- Mint Chocolate – Use mint extract instead of vanilla, and mix in chopped Andes mints or mint chocolate chips for a cool, refreshing twist.
- Triple Chocolate Overload – Drizzle the cooled cake with melted dark chocolate and top with white chocolate shavings for an extra decadent finish.