Dessert

Death By Chocolate Bundt Cake Recipe

ByAiden Wells October 21, 2025October 21, 2025

Introduction

This Death By Chocolate Bundt Cake is a rich, indulgent dessert perfect for chocolate lovers. Combining moist devil’s food cake with chocolate pudding and chips, it offers deep chocolate flavor in every bite.

A chocolate bundt cake with a deep dark brown color sits on a white plate, showcasing its distinct ring shape with thick ridges around the outside. The cake is drizzled with glossy dark chocolate sauce that follows the grooves of the bundt shape, pooling slightly at the base. Light dusting of powdered sugar is evenly sprinkled over the top, adding a delicate white contrast. Scattered chocolate chips lie on a white marbled surface near the cake, complementing the rich chocolate theme. The photo is taken from above at a slight angle, highlighting the texture and shine of the cake and chocolate sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Devil’s Food Cake mix
1 (3.9 oz) box instant chocolate pudding mix
½ cup water
½ cup oil
4 eggs
1 cup sour cream
1 (12 oz) bag chocolate chips
Chocolate syrup, for garnish
Powdered sugar, for garnish
Shortening and flour, to grease pan

Instructions

Step 1: In a large bowl, combine the cake mix, pudding mix, water, oil, eggs, and sour cream. Whisk until the batter is smooth and free of dry clumps.
Step 2: Fold in the chocolate chips gently until just combined, being careful not to overmix.
Step 3: Grease a bundt pan thoroughly by spreading a thin layer of shortening and dusting it with flour. This ensures easy removal and prevents burning.
Step 4: Pour the batter evenly into the prepared bundt pan.
Step 5: Bake in a preheated oven at 375°F (190°C) for 45-50 minutes. The cake is done when a toothpick inserted in the center comes out mostly clean.
Step 6: Allow the cake to cool completely in the pan before removing.
Step 7: Once plated, drizzle the cake with chocolate syrup and sprinkle a little powdered sugar for an attractive finish.

Tips & Variations

For extra fudginess, use semi-sweet or dark chocolate chips according to your preference.
If you prefer a tangier flavor, swap the sour cream for Greek yogurt.
Adding a teaspoon of espresso powder to the batter can enhance the chocolate flavor even more.
Ensure the bundt pan is well-greased to avoid sticking and preserve the cake’s shape.

Storage

Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week. Allow refrigerated cake to come to room temperature before serving or warm slightly in the microwave. Leftover cake can also be frozen, wrapped tightly, for up to 2 months; thaw overnight in the fridge.

How to Serve

A close-up of a slice of chocolate bundt cake showing three layers: a moist dark brown cake with a slightly crumbly texture at the bottom, a smooth, glossy dark chocolate glaze in the middle dripping down the sides, and a light dusting of white powdered sugar on top. The slice sits on a white plate with two small chocolate chips at the front and some chocolate sauce drizzled near the base. In the blurred background, the whole chocolate bundt cake is visible on a white plate, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a bundt pan?

Yes, you can bake this batter in a regular 9×13-inch pan, though baking time may vary slightly. Start checking for doneness around 35-40 minutes.

Is it necessary to use both cake mix and pudding mix?

The pudding mix adds extra moisture and richness, making the cake denser and more flavorful. It’s recommended for the best texture, but you can omit it if needed—just expect a lighter cake.