Never Ending Chocolate Bundt Cake

by | Jun 25, 2019 | Cake, Desserts


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
Ganache Frosting (optional):
  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy cream

Instructions:

  1. 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.)
  2. 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.  
  3. Bake for 50-55 mins or until cake tester comes out clean.  
  4. 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.  
  5. 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.)
  6. Pour the heavy cream over the top of the chocolate chips.  Let sit for 1-2 minutes then whisk together until smooth.
  7. 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.)
chocolate bundt cake covered with ganache

Never Ending Chocolate Bundt Cake

Source: donuts2crumpets
A chocolate cake mix doctored up with buttermilk, pudding mix, chocolate syrup and chocolate chips makes the most decadent chocolate cake!
Servings: 12
Prep Time 15 minutes
Cook Time 55 minutes
5 from 2 votes

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.)

You May Also Like…

Sweet & Moist Lemon Loaf Recipe

Sweet & Moist Lemon Loaf Recipe

This lemon loaf cake has a super soft, moist texture, plenty of lemon flavor from lemon juice and zest, and a thin lemony glaze running over the top of it!

Chocolate Chip Cheesecake Danish

Chocolate Chip Cheesecake Danish

Chocolate Chip cheesecake filling rolled in puff pastry and sprinkled with decorating sugar then baked until golden and delicious to make the perfect danish!

Reindeer Noses (Rolo Pretzel Bites)

Reindeer Noses (Rolo Pretzel Bites)

These leveled up Reindeer Noses, (also known as Rolo Pretzel Bites) are so simple and require only three ingredients – waffle or mini pretzels, Rolos and M&M’s!

0 Comments

5 from 2 votes (2 ratings without comment)

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating