Never Ending Chocolate Bundt Cake
A chocolate cake mix doctored up with buttermilk, pudding mix, chocolate syrup and chocolate chips makes the most decadent chocolate cake!
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.)