I can’t say “Bundt Cake” without thinking of the Andrea Martin scene from “My Big Fat Greek Wedding.” Hilarious!
Anyway, an easy to make chocolate bundt cake should be in everyone’s recipe box and this is the one. It’s so moist and delicious and can be decorated to fit a special occasion. For birthdays or other non-holiday occasions, you can add sprinkles or chocolate covered strawberries or cherries, crumbled cookies, or candies. At Christmas, I like to sprinkle the top with crushed candy canes or sugared cranberries and a bit of fresh holly or other greenery. For Easter, arrange edible basket grass or coconut dyed green over the top then arrange candy eggs in the grass/coconut. You get the idea.
This cake starts with a mix but be prepared to share the recipe as everyone will request it.
- 4 eggs
- 1 cup vegetable oil
- 1 cup sour cream
- 1 package chocolate fudge cake mix
- 1 small package instant chocolate pudding mix
- 12 ounce bag dark chocolate chips
- 1 cup heavy cream
- 1 cup dark chocolate chips
Preheat oven to 350 degrees. Grease and flour bundt pan (I use the spray stuff. Makes life so much easier!)
In a large mixing bowl, whisk together the eggs, oil and sour cream. Add cake mix and pudding mix. Beat with a hand mixer for 2 minutes. Fold in package of chocolate chips.
Pour batter into prepared pan. Let set on counter for 15 minutes. Place cake in oven and bake for 45 minutes. Remove and let cool for 10 minutes before removing cake from pan and cooling completely on a wire rack.
Once the cake is cooled, place on a serving platter or cake stand.
Make the ganache.
Heat cream to the boiling point in the microwave or in a saucepan on the stove. Place chocolate chips in a heat-proof bowl and pour the hot cream over the chips. Let sit for a couple of minutes and then stir until smooth. Drizzle over the cake.
Decorate as desired!