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Chocolate Chip Cake Recipe Is The Only Dessert You’ll Ever Need!

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Anjali Arora

Anjali Arora

This image shows a full top-down view of a chocolate chocolate chip Bundt cake resting on a white ceramic stand over a clean white marble countertop.

Desserts

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?

This image shows the fully unmolded chocolate chocolate chip Bundt cake resting on a white ceramic plate over a clean white marble countertop.
  • 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.
This image shows a full top-down view of a chocolate chocolate chip Bundt cake resting on a white ceramic stand over a clean white marble countertop.

Chocolate Chip Cake Recipe

Rich, moist, and ultra-chocolatey, this cake is made with cake mix and pudding for an effortlessly indulgent treat. Sour cream adds creaminess, while chocolate chips melt into gooey pockets of goodness. Perfect for any chocolate lover craving a simple yet decadent dessert baked in a Bundt pan.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 516 kcal

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.
    This image shows a large clear glass mixing bowl holding cake mix, instant pudding mix, eggs, oil, water, sour cream, and vanilla extract on a white marble countertop.
  • Beat the mixture using a mixer until the batter is smooth and creamy.
    This image shows a smooth, creamy chocolate cake batter inside a clear glass mixing bowl placed on a white marble countertop.
  • Gently stir in the chocolate chips with a spatula to distribute them evenly.
    This image shows semisweet chocolate chips stirred into smooth chocolate cake batter inside a clear glass bowl over a white marble countertop.
  • Pour the batter into the prepared Bundt pan, smoothing out the top if needed.
    This image shows the baked chocolate chocolate chip cake cooling inside a black Bundt pan on a wire rack over a white marble countertop.
  • 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.
    This image shows the fully unmolded chocolate chocolate chip Bundt cake resting on a white ceramic plate over a clean white marble countertop.

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.
NutritionValue
Calories516kcal
Carbohydrates50g
Fibre2g
Fat35g
Protein6g
Cholesterol70g

Variations To Help You Customise This Dish!

  1. 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.
  2. Nutty Crunch – Stir in ½ cup of chopped walnuts, pecans, or hazelnuts with the chocolate chips for added texture and a nutty kick.
  3. Chocolate Orange – Add 1 tablespoon of orange zest and swap vanilla extract with orange extract for a bright citrus-chocolate combo.
  4. Mint Chocolate – Use mint extract instead of vanilla, and mix in chopped Andes mints or mint chocolate chips for a cool, refreshing twist.
  5. Triple Chocolate Overload – Drizzle the cooled cake with melted dark chocolate and top with white chocolate shavings for an extra decadent finish.

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Tags:

Chocolate Dessert Recipes / chocolate recipes / Decadent Chocolate Treats

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