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Death By Chocolate Bundt Cake from The Food Charlatan
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4.83 from 17 votes

Death By Chocolate Bundt Cake (And The Food Charlatan’s 5th Birthday!)

You would not believe that this incredible chocolate bundt cake recipe is made from a cake mix! It is so moist it's ridiculous. The ganache topping just puts it over the top. Don't even think about eating this without a glass of milk - it's death by chocolate cake!
Prep Time10 mins
Cook Time55 mins
Cooling Time10 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 10 Servings
Calories: 501kcal
Author: Karen


For the cake:

  • 1 15.25-oz. box Devil's Food Cake mix dry*
  • 1 5.1-oz. box chocolate pudding mix dry
  • 1 cup sour cream
  • 1 cup water
  • 1/2 cup oil
  • 3 eggs
  • 12 ounces semisweet chocolate chips 2 cups

For the ganache:

  • 1 cup cream
  • 1 cup chocolate chips I like semisweet
  • mini chocolate chips to garnish


  • Preheat the oven to 350 degrees F.
  • Grease a bundt pan very well with butter or nonstick spray. Use a small amount (like a teaspoon) of cocoa OR flour (Cocoa will be prettier) to dust the pan. Tap the pan around and shake out excess.
  • Combine the dry cake mix and dry pudding mix in a large bowl or stand mixer.
  • Beat in the sour cream, water, oil, and eggs. Scrape the sides and bottom and beat well for at least 2 minutes to whip air into the cake.
  • Fold in 2 cups of chocolate chips.
  • Pour the batter into the prepared pan and bake for 55-58 minutes, or until a toothpick comes out clean. Don't over bake it!!
  • Let cool on a wire rack for 10 minutes.
  • Use a plastic knife (so you don't scrape your pan) to loosen the edges of the cake, then invert it onto a serving plate or cake stand.
  • Meanwhile, make the ganache. In a small bowl, measure out 1 cup of cream. Microwave for about 1 minute, stir, and continue heating in 20 second intervals until you see bubbles on the side of the bowl.
  • Immediately pour in 1 cup chocolate chips but don't stir. Let the chocolate sit for about a minute (to melt) then use a whisk to stir it together. Don't give up, just keep whisking and it will thicken up.
  • Drizzle the warm cake with the ganache. You can serve it room temperature too, if you like. The ganache will thicken as it cools, just throw it in the microwave for a few seconds if you need it to thin out.
  • Garnish with mini chocolate chips and serve with a tall glass of cold milk!


The ounces on the cake mix don't have to be exact. If it's a 16 oz cake mix, that will work fine!
You can totally make this recipe in a 9x13 pan of course. I haven't tested bake times though, so you will have to experiment. It will be LESS time. I would start with 25-30 minutes, then check every 5 until a toothpick comes out clean.


Serving: 1slice | Calories: 501kcal | Carbohydrates: 27g | Protein: 5g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 57mg | Potassium: 262mg | Fiber: 3g | Sugar: 20g | Vitamin A: 581IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg