Super Moist Chocolate Bundt® Cake
Description
Made super moist with milk and sour cream, this chocolate Bundt® cake gets decadent flavor from chocolate chips, cocoa powder, and chocolate pudding mix.
Ingredients
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2 cups all-purpose flour
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1 cup white sugar
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1/2 cup sweetened cocoa powder
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1 (3 9/10 ounce) package instant chocolate pudding mix
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1 1/2 teaspoons baking soda
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1/4 teaspoon salt
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1 cup milk
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1 cup vegetable oil
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1 teaspoon vanilla extract
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3 large eggs
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1 cup sour cream
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1/2 cup warm water
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1 1/2 cups semisweet chocolate chips, or more to taste
Directions
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.
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.
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.