Super Moist Chocolate Bundt® Cake


  • 2 cups all-purpose flour
  • 1 cup white sugar
  • ½ cup sweetened cocoa powder
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup warm water
  • 1 ½ cups semisweet chocolate chips, or more to taste
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.


  • Step 2

    Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.

  • Step 3

    Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.

  • Cook's Note:

    You can use unsweetened cocoa instead of sweetened; increase sugar if using unsweetened cocoa.

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