Gluten-Free Rich Chocolate Fudge Bundt Cake
This decadent bundt cake combines chocolate cake mix with instant pudding mix for an incredibly moist, fudgy texture. Packed with semi-sweet chocolate chips throughout and finished with optional chocolate ganache, it's perfect for celebrations or when you need an impressive dessert with minimal effort. The addition of sour cream creates an exceptionally tender crumb, while the bundt pan shape makes for an elegant presentation that requires no special decorating skills.
Ingredients
- 1 package chocolate cake mix
- 1 3.4 oz package instant chocolate pudding mix
- 1 cup sour cream
- 3 eggs
- ⅓ cup vegetable oil
- ½ cup water
- 2 cups semi-sweet chocolate chipsdark chocolate chips1:1
More intense chocolate flavor
- chocolate ganache, for frosting(optional)
Instructions
- 1
Preheat oven and grease and flour bundt pan
- 2
Beat cake mix, pudding mix, sour cream, eggs, oil, and water until well blended
- 3
Fold in chocolate chips
- 4
Spoon thick batter into prepared pan
- 5
Bake until done
- 6
Cool in pan before turning out onto wire rack to cool completely
- 7
Drizzle with chocolate ganache if desired
Tips
Make sure to grease and flour the bundt pan thoroughly to prevent sticking, as this dense cake can be challenging to remove.
Don't overbake - check at 50 minutes with a toothpick; the cake should be moist but not wet in the center.
Let the cake cool completely before adding ganache to prevent it from melting and running off.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead; add ganache just before serving
Slice with a sharp knife, cleaning between cuts for neat slices
Common Mistakes
Don't skip flouring the pan after greasing to avoid cake sticking
Avoid opening oven door frequently during baking to prevent sinking
Substitutions
FAQ
Can I use a different size pan?
A 9x13 inch pan works but reduce baking time to 35-45 minutes. Two 9-inch round pans work for layer cake.
What if I don't have instant pudding mix?
You can omit it but add an extra 1/4 cup sour cream and 2 tablespoons cocoa powder for moisture and flavor.
How long will this cake keep?
Covered at room temperature for 3 days, refrigerated for 1 week, or frozen for up to 3 months.