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4.94 from 15 votes

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
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Cake
Cuisine: American
Servings: 12 servings
Author: Amy Nash

Ingredients

Cake

  • 2 cups granulated sugar
  • 1 cup salted butter softened
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large large eggs
  • 2 1/2 cups cake flour
  • 1 cup natural unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup instant chocolate pudding mix (one 3.9-ounce box)
  • 2 1/4 cups buttermilk
  • 1 cup semi-sweet chocolate chips

Chocolate Icing

  • 1/2 cup water
  • 1/2 cup salted butter
  • 1 teaspoon pure vanilla extract
  • 1 cup natural unsweetened cocoa powder
  • 3 1/2 cups powdered sugar
  • 3 Tablespoons heavy cream

Instructions

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.
    2 cups granulated sugar, 1 cup salted butter
  • Add the vanilla and eggs, making sure to mix well and scrape the sides and bottom of the bowl.
    1 1/2 teaspoons pure vanilla extract, 3 large large eggs
  • 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.
    2 1/2 cups cake flour, 1 cup natural unsweetened cocoa powder, 2 teaspoons baking soda, 1/2 teaspoon salt, 1/2 cup instant chocolate pudding mix, 2 1/4 cups buttermilk
  • Stir in the chocolate chips, then transfer the thick cake batter to the prepared bundt pan.
    1 cup semi-sweet chocolate chips
  • 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.
    1/2 cup water, 1/2 cup salted butter
  • 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.
    1 teaspoon pure vanilla extract, 1 cup natural unsweetened cocoa powder, 3 1/2 cups powdered sugar, 3 Tablespoons heavy cream
  • 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.

Nutrition

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

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