DECADENT CHOCOLATE BUNDT CAKE FROM A BOX
For the CAKE
1 (15.25 ounce) box chocolate cake mix
1 (3.9 ounce) box instant chocolate pudding
1 (16 ounce) container sour cream
1/3 cup vegetable oil
1/2 cup water
2 cups semi-sweet chocolate chips
1/4 cup butter, room temperature
1/4 cup unsweetened cocoa powder
2 cups powdered sugar
1 teaspoon vanilla
1/4 cup heavy cream
FOR the CAKE
Preheat oven to 350°F. Grease a bundt pan with Pam and lightly dust with flour. Set aside.
In the bowl….I used my stand mixer. Fitted with the paddle attachment combine all the cake ingredients. Mix on low for 30 seconds until combined and then on medium speed until smooth, about 1-2 minute. FOLD in the chocolate chips and pour the batter into the prepared bundt pan.
Bake for 55-60 minutes, until the cake toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake stand or plate. Let the CAKE ….COOL completely before frosting.
For the FROSTING
In the bowl of your stand mixer fitted with the paddle attachment on low speed beat the butter, cocoa powder and powdered sugar until combined and SMOOTH. Add in the vanilla extract and heavy cream……beat on medium speed for 1-2 minutes until creamy, scraping the sides of the bowl with a spatula.
In a large gallon size ZIPLOC bag…fill it with the frosting and snipe a little hole on the side of the ziploc bag and start piping…I LOVE using a bundt pan so I can pipe the cake according to the lines on the pan.
Starting from the inside of the cake and start the frosting inside then outside…going back and forth… GARNISH with more chocolate chips.