I’m one of those people that chooses a cheese plate over chocolate dessert at a restaurant; loves a roll of SweetTarts but can easily pass up a Hershey’s bar; has no willpower with a bag of chips but no interest in a chocolate malt. You get the point. But this cake is different. It’s as chocolate as chocolate can be, and it’s awesome. Trevor and I can eat the whole thing within a span of 24 hours (there is a reason you won’t see any pictures of the full cake). I’ve included below the recipe, along with a fabulously easy and delicious serving tip.
Reality Check. I haven’t actually ever made this cake. I have, however, planned to make it several times, run out of time, and called my mom to make it for me. I have no doubt that adds to the deliciousness.
Chocolate, Chocolate Chip Bundt Cake
1 box chocolate cake mix
1 small box instant chocolate pudding mix (make sure it’s instant)
1 cup vegetable oil
8 oz. sour cream
1/4 cup water
1 teaspoon vanilla
12 oz mini chocolate chips
Combine all the ingredients through the vanilla.
Mix well on medium speed on an electric mixer for 2 minutes.
Stir in chocolate chips.
Pour into a well greased Bundt pan.
Bake at 325 for one hour.
Let cool for ten minutes, turn upside down and remove from pan onto a plate.
Cover while still warm (if you don’t have a cake saver, use a large bowl to cover). The residual steam will help create a very moist cake.
Serve with whipped cream, ice cream or Crème Anglaise sauce. My tip is to skip the fancy sauce and go with Ina Garten’s tip for a shortcut for Crème Anglaise sauce – purchase high quality ice cream and let it melt in the refrigerator (or in the microwave if you forget to set it aside early enough, like I often do). You’ll have a yummy, thick cream sauce on which to serve the cake (shown in the middle picture above).