The absolute best chocolate cake you’ll ever make with warm bites of melted chocolate in every decadent bite!

Too Much Chocolate Cake

This is BY FAR (with a lot of dramatic emphasis) the easiest and BEST Chocolate Bundt Cake you will ever make and taste in your entire life. There is no other chocolate cake that compares!

A friend of mine, Kristi, introduced me to this cake! She found it at AllRecipes .

When I made this cake for the first time, I was in a hurry and literally took it out of the oven just before I walked out the door. When I finally got to where I was going it was cool to the touch on the outside, but still a little warm on the inside. The chocolate chips were melty and every single bite was so divine and moist, it quickly became a conversation piece. Even after it cooled, every bite was still soft and melty!

To find a cake that looks and tastes like it took some time and impresses everyone who takes a bite is like finding a unicorn! This cake is truly spectacular and I highly recommend you save this recipe and make it every chance you get!

I can’t think of a single cake I love better than this one, but Caramel Apple Poke Cake , Strawberry Jello Pudding Poke Cake , Cranberry Christmas Cake , and Cranberry Pumpkin Cake come pretty close!

What You’ll Need

1 box Devils’ Food Cake Mix

1 (5.9 oz) box Instant Chocolate Pudding Mix

1 cup Sour Cream

1 cup Oil

1/2 cup Water, Warm

4 Eggs

2 cups Milk Chocolate Chips

How to Make The Best Chocolate Bundt Cake

Preheat oven to 350 degrees. Generously spray a Bundt pan with non-stick spray.

Beat together 1 box Devil’s Food cake mix, 1 (5.9 oz) box instant chocolate pudding mix, 1 cup sour cream, 1 cup oil, 1/2 cup warm water, and 4 eggs until well combined.

Stir in 2 cups milk chocolate chips.

Pour batter evenly into prepared pan.

Bake for 50-55 minutes, or until the top is springy to the touch and a toothpick inserted into the center of the cake comes out clean. Moist crumbs are okay, you don’t want to over bake the cake.