The dream of any chocolate lover is this simple recipe!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 1 to 10 – inch bundt cake |
Ingredients
- 1 (15.25 ounce) package devil’s food cake mix
- 1 (3.9 ounce) package instant chocolate pudding mix
- 2 cups sour cream
- 1 cup melted butter
- 5 eggs
- 1 teaspoon almond extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts
| Calories | 604 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 144 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 23 g |
| Sodium | 608 mg |
| Sugars | 40 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
Great rich chocolatey taste, but it fell apart trying to get it out of the Bundt pan. The chocolate chips sunk to the top so the cake was caved when we tried to get it out of the bundt pan. We did a glaze, added more chocolate chips and it was marvellous! just not super pretty out of the pan.
This cake was wonderful! I used vanilla extract instead because I didn’t have the almond. However, I had to bake an additional 10 minutes. It worked. I read the other reviews and most of them decreased the batter. I didn’t because my pan was an angel food cake pan. Make sure you grease the pan well. The reviews suggested not to miss any areas on the pan it will stick. Otherwise, great recipe!
This is the best chocolate cake I have ever tasted. It’s my go-to cake for last minute functions because it’s so easy to make and enjoyed by all who love chocolate. This cake even won an award at a company bake off It really is a Chocolate Lover’s Favorite Cake!
Super moist. We served it warm with vanilla ice cream. It was delicious! Fresh raspberries or some kind of fruit compote would also be wonderful.
We love this cake. I think the overabundant batter issue that some experience is the pan, not the batter. I have never had a problem with overflowing, but my Bundt pan is one of the older original fluted pans (NOT non-stick–I threw my non-stick baking pans out because they don’t work well for me.) They hold 12 cups. The cute shapes and holiday pans are 10 cup. That is a significant difference. If you want the cake to be a bit shorter, use a tube pan with a removable middle.
My family has been making this recipe for years- it is our go to recipe for chocolate cake! The almond extract adds another level of wonderful flavor to it… I wouldn’t change a thing!
I have made this recipe MANY times and it is always such a huge hit with my family!! I always serve with strawberries, whipped cream and vanilla ice cream! YUMMY!!!!
I did cut back on the sour cream a bit but amazing cake! Loved it!!
Best chocolate cake ever!
This cake is fine if you want something not too sweet, but it is not very chocolate flavored at all. I will not be making this cake again.
Tasty! I also switched out and used vanilla extract and mini chocolate chips. Goes well with a nice ganache sauce!
Made this last night for a party. People said it was the best chocolate cake – ever! Was easy to make though the dough gets pretty stiff and even with the smaller 15 ounce cake-mix it almost overflowed the pan. Will definitely make this again!
Amazing!!!!
A favorite of our family! I am even making this one for Father’s Day for some friends and their family. One of the great things about it is that with the chocolate covered strawberries, it’s like having two different desserts in one!
I made this for a birthday/ welcome back for my friend and myself and it was amazing and I’m definitely not one for cake. I did make some changes for those who might find the chocolate too rich or if you like a little texture in their cake. I just yellow cake mix (mainly I couldn’t find devils food cake mix ANYWHERE) and used chopped almonds instead of extract (ALSO because I couldn’t find it anywhere) Either way it was a huge success
I made this cake and it was a huge hit at work. One of the things that I love about this recipe is that you can change it up. Try it
I made this recipe exactly as directed, except I used mini chocolate chips. On my GOODNESS, this is the BEST chocolate cake ever! I do not usually like chocolate cake because it usually does not actually taste like chocolate, this cake DOES!!! Imagine a cake that tastes like a big brownie!!! It is so yummy! I received LOTS of complements and inquiries about the cake (we used it for a grooms cake.) It worked wonderfully in a decorative cake pan. We used a He-Man cake pan. Try it you will love it!
Excellent cake. My daughter made it for her dad for Father’s Day. The entire family enjoyed it. Easy recipe that even an 11 year old could master it. She made it 2 layers instead of the bundt so there was just enough batter. She put fresh strawberries in the middle and on the top. It was delicious!
I love this recipe. Easy to put together, a nice rich chocolate taste. Serve it with strawberries..yum. I used dark chocolate pudding, Duncan Hines Devils food and dark chocolate chips. My mother is a chocolate snob and loved this one.
OMG! this is THE best recipe EVER! My daughter request’s this for EVERY birthday!
Very moist and fudgy