Are you a fan of chocolate? Then you’ll love our triple chocolate bundt cake with pudding recipe. This rich and indulgent dessert is perfect for satisfying your sweet tooth and impressing your guests. With its moist, chocolatey texture and creamy pudding filling, this cake is sure to become a favorite in your household. So, let’s get started!
Ingredients
- 1 box chocolate cake mix
- 1 box instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- Confectioners’ sugar for dusting
Instructions
- Preheat oven to 350°F. Grease a 10-inch bundt pan with cooking spray and flour.
- In a large mixing bowl, combine cake mix, pudding mix, sour cream, oil, eggs, and water. Mix until well combined.
- Stir in all three types of chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove from oven and let cool in the pan for 10 minutes.
- Then, invert the cake onto a wire rack to cool completely.
- Dust with confectioners’ sugar before serving.
Nutritional Information
Serving size: 1 slice
Calories: 480
Fat: 29g
Saturated Fat: 11g
Cholesterol: 86mg
Sodium: 418mg
Potassium: 199mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 36g
Protein: 6g
Cooking Time
Preparation Time: 15 minutes
Cooking Time: 50-60 minutes
Total Time: 1 hour 15 minutes
Equipment
- 10-inch Bundt pan
- Large mixing bowl
- Wire rack
- Cooking spray
- Measuring cups and spoons
Serving Suggestions
This cake is delicious on its own, but you can take it to the next level by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. You can also garnish it with fresh berries or chocolate shavings for an extra touch of elegance.
Variations
If you’re feeling adventurous, you can try swapping out the chocolate chips for other flavors, such as peanut butter or butterscotch. You can also experiment with different types of pudding mix, such as vanilla or caramel, to create your own unique flavor combinations.
Substitutions
If you don’t have sour cream on hand, you can substitute it with plain Greek yogurt. You can also use applesauce instead of oil to make the cake a bit healthier. For a gluten-free option, use a gluten-free cake mix and pudding mix.
Storage
Store any leftover cake in an airtight container at room temperature for up to three days. You can also freeze the cake for up to three months by wrapping it tightly in plastic wrap and aluminum foil.
Tips
- Make sure to grease and flour the bundt pan well to prevent the cake from sticking.
- Let the cake cool completely before dusting with confectioners’ sugar to prevent it from melting and forming clumps.
- If you want a more pronounced chocolate flavor, you can use dark chocolate chips instead of semi-sweet.
Notes
This cake is best enjoyed fresh, but you can also make it a day ahead and store it in an airtight container at room temperature. Just make sure to dust it with confectioners’ sugar right before serving.
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can use any flavor of cake mix you like, but keep in mind that it will change the overall flavor of the cake.
Can I skip the pudding mix?
You can, but it will result in a less moist and less chocolatey cake.
Can I use all semi-sweet chocolate chips?
Yes, you can. You can also use a combination of different types of chocolate chips to suit your taste.
Our triple chocolate bundt cake with pudding recipe is a chocolate lover’s dream come true. It’s rich, moist, and decadent, and it’s sure to satisfy your cravings for something sweet. With its simple ingredients and easy instructions, it’s also a great dessert to make for any occasion, from birthdays to dinner parties. So, why not give it a try and indulge in some chocolatey goodness today?