Super Moist Chocolate Bundt Cake

A rich, decadent chocolate bundt cake that’s incredibly moist and full of deep chocolate flavor. Easy to prepare, this cake is perfect for any occasion and stays fresh for days.

Prep Time 20

Cook Time 50

Cooling Time And Decorating Time 20

Total Time 1 30

Serving Size People

Equipment

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup buttermilk
1 cup hot water
1 cup mini chocolate chips

Optional Add-ons:

1 package instant chocolate pudding mix for extra moisture

Glaze (optional):

1 cup powdered sugar
2 tablespoons milk
2 tablespoons cocoa powder sweetened or unsweetened

Ganache (optional):

1/2 cup dark chocolate melted
1/4 cup heavy cream

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or spray with nonstick spray and dust with cocoa powder.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In another bowl, whisk together vegetable oil, eggs, vanilla extract, sour cream, and buttermilk.
Slowly add the dry mixture to the wet ingredients, stirring until just combined. Do not overmix.
Stir in hot water and mini chocolate chips until evenly incorporated.
Pour the batter into the prepared bundt pan. Tap the pan gently on the counter to release any air bubbles.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Let the cake cool in the pan for 15 minutes. Then carefully invert onto a cooling rack to cool completely.
(Optional) Once cooled, drizzle with glaze or ganache, or dust with powdered sugar before serving.

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