Chocolate Cake Mix Bundt Cake

Serving a slice of chocolate bundt cake.

5 from 1 vote

An incredibly moist and rich chocolate Bundt cake made easy with a cake mix and chocolate pudding, then finished with a silky chocolate ganache.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Author: June Albertson-Dick

Ingredients

Cake

1 box chocolate cake mix 13.25 ounces
1 box instant chocolate pudding mix 3.9 ounces
1 cup milk
½ cup vegetable oil
4 large eggs

Chocolate Ganche

1 cup milk chocolate chips
¼ cup heavy cream

Instructions

Preheat the oven to 350 degrees.

Cake

Combine the cake mix and dry pudding mix in a large bowl and whisk the ingredients together. Add the milk, oil and eggs to the dry ingredients. Mix together with a hand held mixer until thick and smooth.
Spray a bundt pan liberally with nonstick cooking spray. Pour the batter into the pan and spread into an even layer.
Bake for 35-40 minutes or until a toothpick comes out with a few crumbs {but no raw batter}. Cool cake in the pan for 10 minutes. Invert the cake onto a cake plate to cool completely.

Chocolate Ganche

Combine the milk chocolate chips and heavy cream in a small bowl. Microwave for 30 seconds. Whisk the ingredients until smooth. If it is still chunky, add 15 seconds and whisk again. To get the ganache a smooth spoonable consistency, add enough heavy cream to get it there.

Assembly

Evenly pour the chocolate ganache over the top of the cake. Top with your favorite topping. Allow the ganache to set up and serve.

Notes

Store in an airtight container at room temperature for 2 to 3 days or in the refrigerator for up to 4 days.

To freeze, wrap the cooled, unglazed cake tightly in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator and top with fresh ganache before serving. Leftover slices can be frozen individually for up to 1 month.

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