Great Chocolate Cake

Three layers of chocolate in one bundt cake, and it starts with a box mix. No shame in that.

The trick is what goes in with the mix. Cooked chocolate pudding adds moisture and an almost custard-like density. Sour cream brings tang and fat that keep the crumb incredibly soft days after baking. A whole cup of chocolate chips gets folded into the batter and melts into gooey pockets throughout.

Beating the hot pudding directly into the cake mix and sour cream is what gives this cake its signature fudgy texture. The heat from the pudding activates the cake mix differently than just adding water would, creating a denser, richer crumb.

Dust with powdered sugar for an elegant, simple finish, or go all in with a chocolate frosting if you can’t get enough.

Pro Tips

• Cook the pudding according to package directions first. It needs to be hot when it goes into the batter. Cold pudding won’t blend properly.
• Grease the bundt pan thoroughly, especially in the ridges and the center tube. Bundt cakes are notorious for sticking.
• Cool only 5 minutes before inverting. Longer than that and the cake cements itself to the pan.

Variations

• Use vanilla pudding with the chocolate cake mix for a slightly different flavor that’s less intensely chocolatey.
• Add a tablespoon of instant espresso to the pudding for a mocha version.
• Fold in chopped walnuts or pecans with the chocolate chips for added texture.