This Double Chocolate Bundt Cake is rich, fudgy, and incredibly moist—almost melting in your mouth. Decadent yet simple to prepare, it’s ideal for celebrations or a cozy dessert at home.
Why You’ll Love This Double Chocolate Bundt Cake Recipe
This cake is a chocolate lover’s dream. Highlights include:
- Quick prep and about an hour to bake.
- Super moist, tender crumb.
- Deep chocolate flavor from the batter, chips, and glossy topping.
- Perfect for holidays, birthdays, potlucks, or everyday treats.
Ingredients You’ll Need
To keep this recipe fast and budget-friendly we use a boxed cake mix enhanced with a few pantry ingredients for extra depth and moisture. Gather the following:
For the Cake:
- Cake mix – an 18.25-ounce devil’s food cake mix for a rich chocolate base.
- Instant chocolate pudding mix – adds moisture and a dense, fudgy texture.
- Greek yogurt – brings creaminess and tenderness.
- Nutella – half a cup boosts chocolate hazelnut flavor (store-bought or homemade).
- Espresso powder – enhances chocolate flavor without tasting like coffee.
- Vegetable oil – keeps the cake moist.
- Eggs – provide structure and richness.
- Warm water – helps combine the batter.
- Chocolate chips – semi-sweet or dark chips folded into the batter.
For the Topping:
- Heavy cream – creates a silky, rich ganache-style topping.
- Chocolate chips – melted into the cream for a glossy finish.
Flavor Variations
Make this cake your own with a few simple changes:
- Fold chopped walnuts or pecans into the batter for crunch.
- Use buttercream, cream cheese frosting, or a dusting of powdered sugar instead of the ganache.
- Top with fresh sliced strawberries for a bright contrast.
- Bake in mini bundt or regular cake pans for individual servings.
How to Make This Double Chocolate Bundt Cake Recipe
Bundt cakes look elegant but are straightforward to make:
- Preheat and prepare the pan. Preheat oven to 350°F. Generously grease a bundt pan and set aside.
- Mix the batter. In a large bowl, combine the cake mix, pudding mix, Greek yogurt, eggs, vegetable oil, Nutella, espresso powder, and warm water until smooth. Gently fold in the chocolate chips.
- Bake. Pour the batter into the prepared bundt pan and bake 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool. Allow the cake to cool completely in the pan before removing.
- Make the topping. Melt the chocolate chips in short intervals and stir them into the heavy cream until smooth and glossy.
- Finish and serve. Invert the cake onto a plate, pour the chocolate topping over it, slice, and enjoy.
Baking Tips
These tips help ensure consistent results:
Use a quality bundt pan. A good nonstick pan helps release the cake cleanly and preserves details.
Grease generously. Coat the pan thoroughly with nonstick spray and/or butter to prevent sticking.
Room temperature ingredients. Let eggs and yogurt come to room temp so the batter mixes evenly and the texture stays tender.
Watch baking time. Avoid overbaking to keep the cake moist—check for doneness near the end of the baking window.
Chocolate Bundt Cake Common Questions
Bundt cakes are typically taller with a deeper pan and a distinctive ring shape due to the hole in the center.
A 9-inch round cake pan can work as an alternative, though baking time and depth will vary.
This recipe stays especially moist thanks to the oil, Greek yogurt, and the instant pudding mix in the batter.
Run a thin knife around the outer and inner edges, then invert the pan onto a serving plate and lift gently.
More Easy Cake Recipes for Every Occasion
If you enjoyed this recipe, try other simple bundt and cake recipes for more variety and flavor inspiration.
- Strawberry Lemon Bundt Cake
- Sour Cream Coffee Cake
- S’mores Chocolate Cake
Double Chocolate Bundt Cake
Ingredients
For the Bundt Cake:
- 18.25 ounce package devil’s food cake mix
- 5.9 ounce package instant chocolate pudding mix
- 1 cup Greek yogurt, room temperature
- 4 large eggs, room temperature
- 1 cup vegetable oil
- 1/2 cup Nutella
- 2 Tablespoons espresso powder
- 1/2 cup warm water
- 2 cups semi-sweet chocolate chips
For the Topping:
- 1 cup chocolate chips
- 1 cup heavy cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a bundt pan and set aside.
- In a large mixing bowl, combine the cake mix, pudding mix, Greek yogurt, eggs, oil, Nutella, espresso powder, and warm water until smooth. Fold in the chocolate chips.
- Pour the batter into the prepared bundt pan.
- Bake 55–60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before removing.
- Prepare the topping by melting the chocolate chips in short intervals, stirring frequently. Stir the melted chocolate into the heavy cream until smooth.
- Flip the bundt cake onto a plate and pour the chocolate topping over the cake.
- Slice and serve.
- Store in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
Video
Nutrition
| Calories: 612kcal
| Carbohydrates: 59g
| Protein: 7g
| Fat: 40g
Nutrition information is automatically calculated and should be used as an approximation.