Chocolate lovers, rejoice! This triple chocolate bundt cake with sour cream will have you drooling with every bite. Not only is it rich and moist, but it’s also easy to make. So, whether you’re baking for a special occasion or just want to treat yourself, this recipe is perfect for you.
Ingredients
- 1 box of chocolate cake mix
- 1 small box of instant chocolate pudding mix
- 1 cup of sour cream
- 4 eggs
- 1/2 cup of vegetable oil
- 1/2 cup of water
- 1 cup of semi-sweet chocolate chips
- 1/2 cup of milk chocolate chips
- 1/2 cup of white chocolate chips
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a large bowl, mix together the cake mix, pudding mix, sour cream, eggs, vegetable oil, and water until well combined.
- Fold in the semi-sweet, milk, and white chocolate chips.
- Pour the batter into the prepared bundt pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before removing it.
- Dust with powdered sugar (optional) and serve.
Nutritional Information
This triple chocolate bundt cake with sour cream serves 12 people.
- Calories: 470
- Fat: 24g
- Saturated Fat: 9g
- Cholesterol: 78mg
- Sodium: 478mg
- Carbohydrates: 62g
- Fiber: 2g
- Sugar: 44g
- Protein: 5g
Cooking Time
This triple chocolate bundt cake with sour cream takes about 1 hour and 15 minutes to prepare and bake.
Equipment
- Bundt pan
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Oven
Serving Suggestions
This cake is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
Variations
If you want to mix things up, try adding chopped nuts or dried fruit to the batter. You can also swap out the chocolate chips for your favorite candy bar.
Substitutions
If you don’t have sour cream, you can use Greek yogurt instead. You can also substitute the vegetable oil for melted butter or coconut oil.
Storage
This cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
Tips
- Make sure your ingredients are at room temperature before you start baking.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before removing it from the pan.
- Don’t overmix the batter or the cake will be tough.
Notes
This cake is perfect for special occasions or when you just want to indulge in something decadent. It’s easy to make and sure to impress your guests.
Frequently Asked Questions
Q: Can I use a different type of cake mix? A: Yes, you can use any flavor of cake mix you like.
Q: Can I use all of one type of chocolate chip? A: Yes, you can use all semi-sweet, milk, or white chocolate chips if you prefer.
Q: Can I make this cake gluten-free? A: Yes, you can use a gluten-free cake mix and make sure your chocolate chips are also gluten-free.
Personal Thoughts
This triple chocolate bundt cake with sour cream is one of my favorite desserts to make. It’s so easy to put together, and the result is always a moist and decadent cake that everyone loves. The combination of semi-sweet, milk, and white chocolate chips is heavenly, and the sour cream adds a subtle tang that balances out the sweetness. I love serving this cake with a scoop of vanilla ice cream or a drizzle of chocolate sauce. If you’re a chocolate lover, you need to try this recipe!