Moist Chocolate Bundt Cake
This showstopping Chocolate Bundt Cake is the most incredible and chocolatey cake imaginable! Soft and super moist chocolate bundt cake gets smothered in a pourable chocolate icing for a dramatic finish. You won't be able to get enough of this any-and-every occasion chocolate cake!
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Cake
Cuisine: American
Servings: 12 servings
Calories: 746kcal
Cake
- 2 cups granulated sugar
- 1 cup salted butter, softened
- 1 ½ teaspoons pure vanilla extract
- 3 large large eggs
- 2 ½ cups cake flour
- 1 cup natural unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ cup instant chocolate pudding mix (one 3.9-ounce box)
- 2 ¼ cups buttermilk
- 1 cup semi-sweet chocolate chips
Chocolate Icing
- ½ cup water
- ½ cup salted butter
- 1 teaspoon pure vanilla extract
- 1 cup natural unsweetened cocoa powder
- 3 ½ cups powdered sugar
- 3 Tablespoons heavy cream
Cake
Preheat oven to 350°F. Generously butter and flour a large bundt pan or spray with baker's spray.
In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla and eggs, making sure to mix well and scrape the sides and bottom of the bowl.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and chocolate pudding. Add the dry ingredients alternately with the buttermilk, mixing between each addition until combined.
Stir in the chocolate chips, then transfer the thick cake batter to the prepared bundt pan.
Bake for 50-60 minutes until a skewer inserted into the center of the cake comes out clean with just a few crumbs.
Cool for 15 minutes, then turn out onto a wire rack to cool completely before icing.
Chocolate Icing
Heat the water and butter in a saucepan on the stovetop over medium heat until the butter is melted.
Remove from the heat and whisk in the vanilla and cocoa powder first, followed by the powdered sugar until a smooth, thick icing forms. Mix in the heavy cream to get the icing to a pourable consistency.
Pour the icing over the cake, filling the hole in the center with as much of the extra icing as you like. I tend to fill it up and just make sure I'm careful when cutting the cake to watch for it to pool out, since I like LOTS of extra icing for each slice. The frosting will firm up and set as it cools, forming a nice fudgy layer around the top of the cake.
Calories: 746kcal | Carbohydrates: 107g | Protein: 10g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 549mg | Potassium: 422mg | Fiber: 7g | Sugar: 77g | Vitamin A: 914IU | Vitamin C: 0.02mg | Calcium: 101mg | Iron: 3mg