One of the first dessert recipes that I started making regularly after I got married was this never ending chocolate bundt cake. I got the recipe from a little book I picked up at the dollar store that was filled with recipes that all started with a cake mix!
The original recipe said to just sprinkle powdered sugar over the finished cake, and you are welcome to do that, but the addition of the chocolate ganache at the end really takes this cake to the next level of decadence. This is a quick and easy dessert to throw together if you need a last minute treat for a dinner party or potluck.
We like to serve it with a little (or a lot) of heavy cream drizzled over the top… I think that’s the British in me coming out. I absolutely love cake with milk or cream poured over it and after a little coaxing to just try it, my hubby loves this tradition now too.
Ingredients:
Chocolate Cake:
- 1 chocolate cake mix
- 1 pkg of dry chocolate pudding mix
- 1 ¼ cups buttermilk (Or 1 ¼ cups milk with 1 tbsp lemon juice mixed in in a pinch)
- ½ cup canola oil (or vegetable oil works fine too)
- ½ cup Hershey’s chocolate syrup
- 4 eggs
- 1 cup semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
Instructions:
- Preheat oven to 325 degrees. Grease a 12-cup capacity bundt cake pan. (I like to also sprinkle a tsp of cocoa powder in the bottom of the pan to help the cake not stick.)
- In your mixer, combine the cake mix, pudding mix, buttermilk, oil, chocolate syrup and eggs. Beat on low speed to blend it together, then beat on med speed for 2-3 minutes. Gently stir in the chocolate chips and then pour the batter into your prepared bundt cake pan.
- Bake for 50-55 mins or until cake tester comes out clean.
- Let the cake cool in the pan for ten minutes, then run a sharp knife or thin spatula around the edges and turn it out onto a cooling rack. Once cool, transfer to a serving platter.
- To make the ganache, place the chocolate chips in small mixing bowl and set aside. Heat the heavy cream in a small saucepan over medium heat until hot, (or use the microwave.)
- Pour the heavy cream over the top of the chocolate chips. Let sit for 1-2 minutes then whisk together until smooth.
- Pour the ganache gently over the cake letting it run down the sides and in to the center then serve it up! (You probably won’t need all of it… feel free to eat the remaining ganache with a spoon.)
Never Ending Chocolate Bundt Cake
EQUIPMENT (Amazon Associate Links)
Ingredients
Chocolate Cake:
- 1 chocolate cake mix
- 1 pkg of dry chocolate pudding mix
- 1 ¼ cups buttermilk (or 1 ¼ cups milk mixed with 1 tbsp lemon juice in a pinch)
- ½ cup canola oil (or vegetable oil works fine too)
- ½ cup Hershey’s chocolate syrup
- 4 eggs
- 1 cup semi-sweet chocolate chips
Ganache Frosting (optional):
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
Instructions
- Preheat oven to 325 degrees. Grease a 12-cup capacity bundt cake pan. (I like to also sprinkle a tsp of cocoa powder in the bottom of the pan to help the cake not stick or use non-stick baking spray with flour in it.)
- In your mixer, combine the cake mix, pudding mix, buttermilk, oil, chocolate syrup and eggs. Beat on low speed to blend it together, then beat on med speed for 2-3 minutes. Gently stir in the chocolate chips and then pour the batter into your prepared bundt cake pan.
- Bake for 50-55 mins or until cake tester comes out clean.
- Let the cake cool in the pan for ten minutes, then run a sharp knife or thin spatula around the edges and turn it out onto a cooling rack. Once cool, transfer to a serving platter.
- To make the ganache, place the chocolate chips in small mixing bowl and set aside. Heat the heavy cream in a small saucepan over medium heat until just hot, (or use the microwave.)
- Pour the heavy cream over the top of the chocolate chips. Let sit for 1-2 minutes then whisk together until smooth.
- Pour the ganache gently over the cake letting it run down the sides and in to the center then serve it up! (You probably won’t need all of it… feel free to eat the remaining ganache with a spoon.)
I am also English and love anything with milk pour over my very favorite thing. Is my mom‘s bread pudding with evaporated milk poured over the heart bread pudding used to cry when I came home from school if I could smell it cooking and it wasn’t ready love it so much, love your recipes. I’m about to make your roll monkey bread can’t wait thank you.
Ah that is so sweet! I love how many of our childhood memories are connected to food! Thank you so much, I love getting these kinds of messages, it makes my day! 🙂