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Double Chocolate Chip Bundt Cake

  • Author: Meagan


This cake is so incredibly fudgy that it would almost be a sin to add frosting, and so incredibly moist that it was equally amazing the next day.  You don’t hear that very often about cake!  This was in my files as an ad for Daisy Brand sour cream…and if anyone in your house is a chocolate lover, you really need to stop what you’re doing and make this straight away!



1 c. cocoa AND 6 oz. bittersweet chocolate, chopped (I used good dark chocolate)

3/4 c. boiling water

1 3/4 c. flour

1 t. EACH baking soda AND salt

10 T. (142 g) butter, room temperature

2 c. brown sugar AND 1 T. vanilla

5 eggs AND 1 1/2 c. full-fat sour cream

1 c. chocolate chips


Preheat the oven to 350 and generously butter your bundt pan – this is a full sized cake so I would also place your pan on a baking sheet when you put it into the oven.  Stir together the cocoa and chopped chocolate in a heat proof bowl, pour the boiling water over top and stir regularly until the mix has melted and come together.  While you’re waiting for the melting, whisk together the flour, baking soda and salt in a separate bowl.  Once the chocolate mix has melted, continue to stir it as you continue to prep the cake, you want it to cool a bit before it gets added.

Using your electric mixer, beat together the butter, sugar and vanilla for a couple of minutes until creamy, then add in the eggs, one or two at a time, beating well in between and scraping down the sides of the bowl as needed. Fold the sour cream into the cooled chocolate mix, then alternate adding the flour mix and chocolate mix, making sure to stir the batter well in between additions.  Scrape down the sides of the bowl, beat all for 30 seconds or so, stir in the chocolate chips and then scrape the batter into your prepared bundt pan.

Bake for about 55 minutes until the top is obviously cracked and bounces back to a light touch.  This is a tough cake to use a cake tester on because the melted chocolate chips won’t let the toothpick come out dry.  Allow the cake to sit in the pan for 10 minutes before turning out onto a serving platter.  You can sprinkle the cake with icing sugar or serve with whipped cream but it’s definitely decadent enough on it’s own – enjoy!



From Meagan's Kitchen

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