If you have a hankering for a deep chocolate bundt cake that is studded with mini-chocolate chips and flooded with chocolate ganache, this is the cake for you! And when you can have it in the oven in less than five minutes, cooling on the counter in an hour, and rich chocolate ganache ready to drizzle, with fun sprinkles on standby? This one is a winner!
Start with a dark chocolate devil's food cake mix, a package of instant chocolate pudding, and add sour cream and eggs, with a spoonful of pure vanilla thrown in for good measure. This classic bundt cake bakes up so unbelievably high that it about explodes out of the top of the pan. And it is so moist and flavorful that it's perfectly wonderful all by itself, simply cut into warm slices and served.
But for something a little special, I make a classic Chocolate Ganache (the same recipe that I use on my vintage Grammy Cake with Chocolate Ganache. Rather than drizzling it on while the ganache is still warm, I let this set up in the fridge for 30 minutes. It's a slightly thicker consistency that is easy to spread on top, and then sprinkle away with your favorite colorful sprinkles. Because really, can you ever have too many sprinkles or too much fun? And isn't it just too pretty?
Slice this chocolate baby up and get your forks ready! This truly may be the best old-fashioned chocolate-chocolate chip bundt cake you have ever had in your life!