This is definitely a cheater recipe, starting with both a chocolate cake mix and chocolate pudding mix. But it is easy, delicious and super-moist. Perfect. And baked in a bundt pan it makes a beautiful dessert suitable for serving company.
This is especially delicious served with a scoop of vanilla ice cream on top of each slice.
RECIPE:
Triple Chocolate Bundt Cake
————(adapted from SixSistersStuff)
1 box chocolate cake mix (I used a dark chocolate fudge flavor)
1 small box (3.9 oz) instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
½ cup warm water
1 cup chopped bittersweet chocolate
Preheat oven to 350°F . Grease and flour a bundt pan (or spray with baking non-stick cooking spray: the kind with flour in it).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, eggs and water. Stir in the chopped chocolate and pour batter into prepared bundt pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool cake completely in the bundt pan for about 90 minutes.
Invert onto a serving plate and drizzle with glaze. If desired, serve each slice topped with a scoop of vanilla ice cream.
Chocolate ganache glaze:
4 oz bittersweet chocolate, chopped (a little more than 1/2 cup)
½ cup heavy cream
2 Tbs corn syrup
1 Tbs granulated sugar
Place the chopped chocolate into a small bowl and set aside. In a Pyrex measuring cup or microwavable bowl, combine the heavy cream, corn syrup and sugar. Heat for 1 minute; stir. Pour the hot cream over the chopped chocolate. Let sit for one minutes, then stir until smooth with a whisk.
Use a spoon to generously drizzle the glaze over the cooled cake, allowing it to drip down the sides.
