Let’s talk about this moist chocolate Bundt cake recipe for a minute. It starts with a box of cake mix, but we’re making it better by adding some more flour, sugar, cocoa and sour cream to make it extra moist and delicious. If you’re looking for a simple, delicious and fancy-looking cake recipe, this is it. The cake is topped with a Nutella glaze, making this the ultimate dessert for chocolate lovers!
Why you’ll love this chocolate Bundt cake
- It’s quick and easy, but looks fancy enough to serve at a dinner party.
- You’ll need only one bowl to mix all the ingredients.
- The cake is moist, rich and decadent.
- The Nutella glaze adds extra flavor.
Ingredients you’ll need to make chocolate Bundt cake
- chocolate cake mix — Use whatever type of chocolate cake mix you like: dark chocolate, chocolate fudge, German chocolate, etc. I personally love a dark chocolate cake!
- all-purpose flour
- cocoa powder
- granulated sugar
- eggs
- water
- sour cream
- Nutella
- vegetable oil
- vanilla extract
For the Nutella glaze you’ll need only two simple ingredients: nutella and heavy cream.
How to make moist chocolate Bundt cake
This cake couldn’t be easier! You simply dump all dry ingredients into a bowl and give it a whisk to combine. Then add the wet ingredients and mix with an electric mixer for 2 minutes.
You’ll notice that this recipe calls for only 2 tablespoons of vegetable oil, but rest assured, it’s not a typo. 😅 We’re adding a whole cup of sour cream which is already high in fat, so we don’t need a lot of extra oil or butter.
How to easily remove the cake from the Bundt pan
Grease a 10-cup Bundt pan, making sure to get all the nooks and crannies. Then, since this is a chocolate cake, give the pan a dusting of cocoa powder instead of flour. This way you won’t be left with any white streaks of flour on your beautiful chocolate Bundt cake. After the cake is done baking, let it cool for 10-20 minutes. Gently and carefully slide a knife around the edges of the cake, then give the pan a gentle shake and/or tap. This should loosen the cake so you can easily invert it onto a serving plate.
My cake hardly ever slides out perfectly but most of the time it’s not a problem because if it’s just a small patch of broken cake, you can easily cover it with the glaze.
For this cake I used a silicone baking mold and I found that for those types of molds it works best to let the cake cool completely before removing it from the pan. Silicone releases more easily from a cooled cake, but if you’re using a regular cake pan, it’s best to remove the cake before it cools completely.
Making the Nutella glaze
For the Nutella glaze, add the Nutella and heavy cream to a small saucepan set over low heat. Whisk until you get a smooth and shiny glaze. Remove it from the heat once it reaches a good consistency for glazing. I found that it doesn’t need to heat up for long, because if it’s too runny, it’ll all slide down the sides of the cake, forming a puddle of glaze at the bottom. Leave the glaze a bit thicker, then as you’re spreading it on the cake, give it a push so it drips down the sides.
How to store the cake
Since the glaze is made with cream, I prefer storing the cake in the fridge, just to keep it as fresh as possible. It also tastes delicious chilled. However, if you don’t like cold cake, remove it from the fridge at least 30 minutes before serving. The cake will keep for 4 days in the fridge.
More recipes you’ll love
- Cranberry Bliss Bars
- Peppermint Brownie Sandwich Cookies
- German Chocolate Cupcakes
- Dulce de Leche Chocolate Cake
- Easy Zucchini Brownies
Ingredients
- For the chocolate cake:
- 1 box chocolate cake mix (432 g)
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ¾ cup granulated sugar
- 3 large eggs, at room temperature
- 1½ cups water, at room temperature
- 1 cup sour cream, at room temperature
- 2 tablespoons vegetable oil
- ⅓ cup Nutella
- 1½ teaspoons vanilla extract
- For the nutella ganache:
- ½ cup Nutella
- ¼ cup heavy cream
Instructions
- Preheat the oven to 350° F.
- Generously grease a 10-cup bundt pan, then dust it with cocoa powder, making sure to get every nook and cranny; set aside.
- Add the cake mix, flour, cocoa powder and sugar to a large mixing bowl and whisk to combine. Add the eggs, water, sour cream, vegetable oil, Nutella and vanilla extract. Use an electric mixer to mix the batter for 2 minutes, scraping the sides and bottom of the bowl as needed.
- Pour the batter into the prepared bundt pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean. If it has a few dry crumbs the cake is ready to remove from the oven.
- Let the cake cool in the pan for 10-20 minutes. Gently run a knife around the sides of the pan, and give the pan a light shake. Invert the cake onto a serving platter and let it cool completely before topping with the glaze.
- For the glaze, add the Nutella and cream to a small saucepan and whisk to form a smooth shiny glaze. Set it over low heat to warm up just enough to make it easy to glaze the cake.
- Spoon the glaze on the cake, letting it drip down the sides.
Notes
Store the cake, covered, in the fridge up to 4 days.