Double Chocolate Bundt Cake

5 from 2 votes

Double Chocolate Bundt Cake

This Double Chocolate Bundt Cake recipe is the best dessert you’ll ever taste! Rich, fudgy, and moist, it's tender, easy to make, and perfect for every occasion!

Prep Time5

Cook Time1

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: bundt cake, cake, chocolate bundt cake, chocolate bundt cake recipe, chocolate cake recipe, dessert

Servings: servings

Author: Food Dolls

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, yogurt, eggs, oil, Nutella, espresso powder, and water until smooth. Fold in the chocolate chips.
18.25 ounce package devil's food cake mix, 5.9 ounce package instant chocolate pudding mix, 1 cup Greek yogurt, 4 large eggs, 1 cup vegetable oil, 1/2 cup nutella, 2 Tablespoons espresso powder, 1/2 cup warm water, 2 cups semi-sweet chocolate chips
Pour the batter into the prepared bundt pan.
Bake 55-60 minutes or until a toothpick can be inserted into the center and comes out clean.
Allow the cake to cool completely.
Prepare the topping by melting the chocolate chips in a small bowl in 30-second intervals in the microwave, stirring in between. Stir the melted chocolate chips into the heavy cream until smooth.
1 cup chocolate chips, 1 cup heavy cream
Flip the bundt cake over onto a plate, and pour the chocolate topping on top.
Slice, and serve!
Store in an airtight container at room temperature for 3 days or in the fridge for up to 5 days.

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