Chocolate Chunk Bundt Cake has a rich, chocolatey flavor and chocolate chips permeate the texture of this delicious cake. Because the cake starts with a cake mix and chocolate pudding mix it is incredibly quick and easy to make up. There are only 7 ingredients in this wonderful recipe so this cake can easily become a family favorite if you like quick and easy recipes–especially if you’re a chocolate lover.
Years ago when I was working at Dallas Baptist University and trying to get my boys through college, one of the gals in our department brought this tasty cake in for some party or celebration. (We were always celebrating something. There were a lot of women in the department that liked to bake, so it seemed like we had homebaked goodies in our department all the time). She had actually gotten the recipe from her daughter who was a student at the university at the time. One bite of this sumptuous recipe was all it took for me to realize I needed to acquire it immediately!
The only difficult thing about working with Bundt cakes is learning how to tell when they’re done. The easiest trick is to put a knife into the center of the cake. If it comes out clean, the cake is done. If the knife still has a lot of goo on it, the cake is NOT done, no matter what the cooking time suggested on the recipe. If you don’t cook a bundt cake long enough it will fall out of the pan in clumps!
Rarely have I had a bundt cake cook in less than one hour. Many times they take closer to an hour and a half. So figure that amount of time in with your schedule when baking bundt cakes if you’ve not made too many of them before. We used to have to really grease and flour bundt pans extremely well in order to get the cake to come out easily. Now, with Baker’s Joy cooking spray (which has flour in the spray), you can spray the bundt pan well and you don’t have all the mess of trying to grease and flour the pans before making your cake.
If you’re looking for a fantastic chocolate cake recipe that’s quick and easy, than look no farther than Chocolate Chunk Bundt Cake. You can use either chocolate chips or chocolate chunks–whichever you desire. While this cake can certainly be served as a dessert, I like to serve it as a breakfast or brunch coffee cake! It’s a great accompaniment to any kind of large breakfast spread. Plus, who doesn’t enjoy chocolate for breakfast! 🙂
Chocolate Chunk Bundt Cake with Chocolate Syrup drizzled over top. Oh, my!
I love cakes I can serve as breakfast or dessert!
Doesn’t Chocolate Chunk Bundt Cake look yummy? This cake cooks up beautifully. Because the batter is thick the chocolate chips don’t all sink to the bottom like they do in some cakes.
Here’s what the cake looks like without the chocolate syrup drizzled over top. The cake is rich enough like this without a glaze or extra syrup added, but for those who like overkill….
Here’s what I did.
Place yellow cake mix in a bowl. I usually use butter-recipe yellow cake mix. Add instant chocolate pudding mix, eggs and canola oil.
Add half-and-half or cream. This makes the cake a lot richer than water.
Add sour cream.
Add chocolate chips.
Stir ingredients with a wooden spoon to combine. Spray a 10-inch bundt pan with Baker’s Joy cooking spray. Add batter.
Bake about 45 minutes to an hour at 350 or until knife inserted in center comes out clean. Cool cake completely.
After cake has cooled completely invert cake onto serving plate. If you have greased and floured your pan well (or sprayed with Baker’s Joy cooking spray) and cooked the cake until a knife inserted in center comes out clean, you should have no problem with the cake coming out of the pan. The cake will come out cleanly. If it doesn’t, you may need to consider investing in another pan. Sprinkle top and sides with powdered sugar or add a chocolate glaze if desired.
Chocolate Chunk Bundt Cake is a delightful recipe you’re whole family will love.
While I sprinkled my cake with powdered sugar, you can also make a chocolate glaze with 1 1/2 cups powdered sugar, 1 tbsp. cocoa, 1 tsp. vanilla, and about 2 tbsp. milk. Then drizzle the chocolate sauce over top of the cake. Wait about 15 minutes for the icing to dry before cutting.
Chocolate Chunk Bundt Cake is great for dessert, but I like it as a coffee cake (sans chocolate syrup) for breakfast, brunch or special occasions. Chocolate Chunk Bundt Cake is a wonderful cake to take into the office for birthday celebrations or other parties.
Here’s the recipe.
CHOCOLATE CHUNK BUNDT CAKE
(Recipe adapted from Marilyn Matthews, as given to her by her daughter Katie, when we worked together at Dallas Baptist University)
- 1 yellow cake mix (I use the butter-recipe yellow cake mix)
- 1 lg. pkg. instant chocolate pudding
- 3 eggs
- ½ cup canola oil
- ½ cup half-and-half or cream
- 8-oz. sour cream
- 12-oz. pkg. chocolate chips or chocolate chunks
- Grease and flour 10-inch bundt pan.
- (Can use about 1 tbsp. dry chocolate pudding mix to coat pan).
- I sprayed the pan with Baker’s Joy cooking spray.
- Mix cake mix, pudding mix, eggs, oil, half-and-half or cream, and sour cream together.
- Stir in chocolate chips or chunks.
- Pour into prepared bundt pan and bake about 45 minutes to 1 hour or until knife inserted in center comes out clean.
Here’s a look at Chocolate Chunk Bundt Cake before I cut into it.
Time to taste a bite of this delicious cake right now! This cake is not low calorie, but it sure does taste heavenly!
Chocolate Lovers will enjoy this cake with extra decadence by adding chocolate syrup over top. Prepare to become seriously addicted to this cake very soon!