This Chocolate Bundt Pudding Cake is topped with a rich chocolate ganache. It offers a decadent chocolate experience that is perfect for any occasion.
This Chocolate Bundt Pudding Cake is a dessert that brings satisfaction to every chocolate lover’s dream.
This is a moist chocolate cake enriched with the deep, rich flavors of cocoa and espresso, using instant chocolate pudding mix for added flavor and texture, and topped with a velvety smooth chocolate ganache.
The Chocolate Bundt Pudding Cake is something amazing. I tell you, I simply cannot get enough of it. Each slice is packed with lush flavors and smooth textures, from the tender crumb of the cake to the glossy chocolate ganache.
Perfect for celebrating special occasions or enjoying as a luxurious treat, this cake delivers a mouth-watering experience with every slice!
Whether you’re baking for a special occasion or simply treating yourself, this cake ensures satisfaction in every bite. So, why not give it a try and see why it’s the best chocolate bundt cake recipe out there?
Common Questions About Chocolate Bundt Pudding Cake
How Do Make Sure My Bundt Cake Comes Out Perfectly?
For the best results, generously grease your bundt cake pan with butter or non-stick baking spray.
Ensure the cake batter is evenly poured into the pan and smooth the top with a spatula before baking to avoid air pockets and ensure even baking. Don’t forget to do the happy dance when it’s all done!
Can I Use Regular Chocolate Pudding Mix Instead of Instant Pudding Mix?
No, using instant chocolate pudding mix in this recipe is what makes it work and helps make the cake super moist. It blends easily and enhances the chocolate flavor, making it a family favorite.
Regular cook-and-serve pudding mix will not work for this recipe.
What Makes a Bundt Cake Different From Other Cakes?
A bundt cake is typically baked in a bundt pan which gives it a distinctive ring shape. This shape gives the cake that attractive shape but also allows it to cook evenly, ensuring a perfect cake every time.
The central tube of the bundt pan allows more of the cake’s surface to touch the metal, giving it a firmer crust and a tender crumb inside. It’s a win-win!
Storage
For my mom’s birthday every year, we made her a bundt cake. I’m not sure where it started, but it became a tradition!
Refrigerator
Wrap the cake in plastic wrap or keep it in an airtight container. It will stay fresh for up to 5 days. Serve at room temperature to enjoy its best flavor and texture.
Freezer
For longer storage, wrap the unfrosted cake in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before frosting with the chocolate ganache.
Tips
I think pudding mix makes the best chocolate cake recipe. You’ll see what I mean after the first bite!
- Use room temperature ingredients such as eggs and buttermilk to ensure an even mix and a smoother cake batter.
- Sifting dry ingredients like cocoa powder and cake flour helps avoid lumps and aerates the mix, contributing to a lighter texture.
- For the chocolate ganache, use a double boiler to melt the chocolate if you don’t want to heat it directly in a saucepan. This gentle method prevents burning.
- Let the cake cool in the bundt pan on a wire rack for about 20 minutes before inverting. This helps the cake set and reduces the risk of breaking.
Ingredients
Don’t forget to save the recipe card down below. This super moist cake is tasty enough for your recipe box and the Hall of Fame!
- All-purpose flour
- Cake flour
- Espresso powder
- Unsweetened cocoa powder
- Instant chocolate pudding mix
- Baking soda
- Baking powder
- Granulated sugar
- Salt
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Warm water
- Semi-sweet chocolate chips
- Heavy whipping cream
How to Make Chocolate Bundt Pudding Cake
My kids call this one the chocolate overload cake. Not sure how they got there. It seems like the perfect amount of chocolate to me, haha!
- Preheat the oven to 350 degrees Fahrenheit.
- Liberally grease a bundt pan with butter, shortening, or baking spray. Set aside.
- Sift the all-purpose flour, cake flour, cocoa powder, espresso powder, baking soda, baking powder, and chocolate pudding mix into a mixing bowl.
- Add the sugar and salt, then mix well.
- Mix the eggs, water, buttermilk, oil, and vanilla into the dry mixture using a large whisk.
- Add the warm water and slowly stir again until completely combined.
- Transfer the batter to the prepared bundt pan.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Once baked, let it cool for about 20 minutes.
- While the cake is cooling, make the ganache.
- Place the chocolate chips and salt in a mixing bowl.
- Heat the heavy whipping cream in a small saucepan over low heat, until steaming.
- Remove from the heat and pour over the chocolate chips.
- Let this sit for 2 minutes before whisking together and allowing all the chocolate to melt into the cream.
- Once it is thick, glossy, and smooth, add the vanilla. Whisk until combined.
- Remove the cake from the pan by inverting it onto a cake plate and gently tapping the pan to release the cake.
- Pour the ganache over the top of the cake, letting it drip down the sides before serving.
Kitchen Supplies You’ll Need
I always have a hard time keeping out of the batter. I know, I know! Food safety and all that. You chocolate lovers understand!
- A bundt pan, preferably a non-stick bundt cake pan for easy release
- Electric mixer, either hand mixer or stand mixer with paddle attachment
- Large mixing bowl
- Small saucepan or double boiler for the ganache
- Wire rack for cooling
- Measuring cups and spoons
What to Serve With Chocolate Bundt Pudding Cake
This cake pairs beautifully with a scoop of vanilla ice cream or a side of whipped cream to balance its rich chocolate flavor. It’s also perfect with a cup of strong coffee or a glass of milk.
Why You Should Make Chocolate Bundt Pudding Cake
I’ve got a really easy recipe for you. You really can’t go wrong with this decadent chocolate bundt cake recipe!
- Chocolate Overload: Ideal for anyone with a serious chocolate craving.
- Perfectly Moist: Thanks to the addition of buttermilk and pudding mix.
- Easy to Make: Despite its elaborate look, it’s surprisingly simple to bake.
- Versatile Dessert: Great for any gathering, from casual family dinners to festive celebrations.
Variations and Add-Ins for Chocolate Bundt Pudding Cake
Maybe you want some different frosting. Maybe you’re gonna add more pudding mix. Whatever the case, let me know in the comments how it all turns out!
- Nutty Addition: Mix in chopped walnuts or pecans for a crunchy texture.
- Extra Chocolate: Incorporate a layer of chocolate chips or a swirl of chocolate syrup in the batter before baking for an even more decadent dessert.
- Coffee Twist: Increase the amount of espresso powder for a stronger mocha flavor.
- Fruity Flare: Top with a raspberry sauce or fresh berries for a fresh contrast.
If you love this easy cake recipe, you’re going to love these fun dessert recipes too. Please click each link below to find the easy, printable recipe!
More Great Bundt Cake Recipes
Chocolate Peppermint Bundt Cake
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Chocolate Bundt Pudding Cake
Ingredients
Cake Batter
- 1 ½ cups all-purpose flour
- 1 cup cake flour
- 2 tablespoons espresso powder
- ¾ cup unsweetened cocoa powder
- 2 tablespoons chocolate pudding mix INSTANT PUDDING MIX – just the powder – don't prepare the pudding
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 2 ¼ cup granulated sugar
- 1 ½ teaspoons salt
- 2 eggs
- 1 ⅓ cup buttermilk
- 1 cup vegetable oil
- 1 ½ tablespoons vanilla extract
- 1 ½ cups warm water
Chocolate Ganache
- 2 cups semi-sweet chocolate chips
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Liberally grease a bundt pan with butter, shortening, or baking spray. Set aside.
- Sift the all-purpose flour, cake flour, cocoa powder, espresso powder, baking soda, baking powder, and chocolate pudding mix into a mixing bowl.
- Add the sugar and salt, then mix well.
- Mix the eggs, water, buttermilk, oil, and vanilla into the dry mixture using a large whisk.
- Add the warm water and slowly stir again until completely combined.
- Transfer the batter to the prepared bundt pan.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Once baked, let it cool for about 20 minutes.
- While the cake is cooling, make the ganache.
- Place the chocolate chips and salt in a mixing bowl.
- Heat the heavy whipping cream in a small saucepan over low heat, until steaming.
- Remove from the heat and pour over the chocolate chips.
- Let this sit for 2 minutes before whisking together and allowing all the chocolate to melt into the cream.
- Once it is thick, glossy, and smooth, add the vanilla. Whisk until combined.
- Remove the cake from the pan by inverting it onto a cake plate and gently tapping the pan to release the cake.
- Pour the ganache over the top of the cake, letting it drip down the sides before serving.
Equipment
- bundt pan
- Hand mixer
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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