If you’re a chocolate lover, you’re in for a treat with this recipe for Duncan Hines Chocolate Bundt Cake. This rich and indulgent dessert is perfect for any occasion, from a dinner party to a cozy night in. With its moist texture and deep chocolate flavor, this cake is sure to impress even the most discerning taste buds.
Ingredients
- 1 box Duncan Hines Devil’s Food Cake Mix
- 1 box instant chocolate pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup warm water
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the cake mix, pudding mix, eggs, sour cream, vegetable oil, and water. Mix until well combined.
- Stir in the chocolate chips.
- Pour the batter into a greased bundt pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before flipping it onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with chocolate ganache before serving.
Nutritional Information
Serving Size: 1 slice
Calories: 330
Total Fat: 19g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 320mg
Total Carbohydrates: 37g
Dietary Fiber: 2g
Sugars: 25g
Protein: 4g
Cooking Time
Preparation Time: 10 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10 minutes
Equipment
- Large mixing bowl
- Bundt pan
- Wire whisk or electric mixer
- Measuring cups and spoons
Serving Suggestions
This cake is delicious on its own or with a dusting of powdered sugar. For a more decadent presentation, drizzle with chocolate ganache and top with fresh berries or whipped cream.
Variations
If you want to switch up the flavor, you can use a different flavor of cake mix or pudding mix. You can also add different mix-ins like chopped nuts, toffee bits, or white chocolate chips.
Substitutions
If you don’t have sour cream, you can use plain Greek yogurt instead. If you don’t have vegetable oil, you can use canola oil or melted coconut oil. And if you don’t have semisweet chocolate chips, you can use milk chocolate or dark chocolate chips instead.
Storage
This cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the cake for up to 2 months.
Tips
- Make sure to grease your bundt pan well to prevent the cake from sticking.
- Let the cake cool in the pan for 10-15 minutes before flipping it out onto a wire rack to cool completely.
- To make the chocolate ganache, heat 1/2 cup heavy cream in a small saucepan over medium heat until it comes to a simmer. Remove from heat and stir in 1 cup semisweet chocolate chips until melted and smooth.
Notes
This recipe is adapted from the Duncan Hines website.
Frequently Asked Questions
Can I use a different flavor of cake mix?
Yes, you can use any flavor of cake mix you like. Just keep in mind that it will affect the overall flavor of the cake.
Can I use a different type of pan?
Yes, you can use a different type of pan but you will need to adjust the baking time accordingly. A 9×13 inch baking dish or two 9 inch round cake pans are good alternatives.
Can I add nuts to this cake?
Yes, you can add chopped nuts like pecans or walnuts to the batter for added texture and flavor.
Final Thoughts
This Duncan Hines Chocolate Bundt Cake is a must-try for any chocolate lover. With its rich flavor and moist texture, it’s sure to become a favorite in your recipe collection. Whether you’re entertaining guests or simply satisfying a chocolate craving, this cake is the perfect indulgence. Give it a try and let us know what you think!