chocolate bliss bundt cake

★★★★★ 65 Reviews
TraciB70 avatar
By Traci Coleman
from Vancouver, WA

What is there not to love about chocolate pudding, chocolate chips, chocolate ganache, snickers candy bars and, oh yeah, how about some caramel, too?? And, yes, all in one amazing cake! *~Drool~* ENJOY! The original recipe comes from a Betty Crocker magazine, but I changed it to be from scratch instead of using a cake mix (it's how I roll...) and I changed out a few of the ingredients and toppings. UPDATE: Because of requests, I've added the boxed cake mix instructions to the bottom of the recipe for those that may not want to follow the scratch recipe.

Blue Ribbon Recipe

Sweet, satisfying and perfectly moist! This is such a decadent cake. We couldn’t wait for it to come out of the oven and finish it so we could taste it. (Then we couldn't wait to get seconds!) Ideal for a bake sale or special occasion dinner.

— The Test Kitchen @kitchencrew
★★★★★ 65 Reviews
serves 10-12
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For chocolate bliss bundt cake

  • CAKE
  • 2 c
    flour
  • 1 2/3 c
    sugar
  • 2/3 c
    cocoa
  • 2 tsp
    baking soda
  • 3/4 c
    chocolate milk
  • 1/3 c
    butter, melted
  • 1 tsp
    vanilla extract
  • 3
    eggs
  • 1 c
    sour cream
  • 1 box
    4 size serving chocolate fudge instant pudding mix
  • 1 c
    milk chocolate chips
  • 1 c
    semi-sweet chocolate chips
  • GANACHE GLAZE
  • 1/4 c
    milk chocolate chips
  • 1/4 c
    semi-sweet chocolate chips
  • 1/3 c
    whipping cream
  • TOPPING
  • 1/4 c
    milk chocolate chips
  • 1/4 c
    semi-sweet chocolate chips
  • 1/2 c
    caramel topping
  • 1
    snickers candy bar, chopped into pieces

How To Make chocolate bliss bundt cake

  • 1
    Heat oven to 325 for dark/nonstick pans (350 degrees for all others). Generously grease bundt pan.
  • 2
    In large bowl, mix dry cake ingredients.
  • 3
    Add wet items and combine well. Stir in 2 cups chocolate chips. Batter will be very thick.
  • 4
    Spoon into prepared pan. Bake for 55-65 minutes or until top springs back when touched lightly in center.
  • 5
    Cool 10 minutes in pan. Turn pan upside down onto cooking rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
  • 6
    Prepare ganache by placing chocolate chips into heat- safe bowl. In 1 quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle over cake.
  • 7
    Add toppings by sprinkling chocolate chips over cake. Drizzle caramel topping over the cake. Sprinkle chopped Snickers bar over the cake.
  • 8
    Store covered at room temperature. **you can adjust the chocolate chips to suit your taste. use all semi-sweet or all milk chocolate. i prefer a mix of the two, but use what you like or what you have on hand.**
  • 9
    ***BOXED CAKE MIX INGREDIENTS & INSTRUCTIONS - for those that may prefer box cake mix instead of from scratch** 1 box Betty Crocker SuperMoist chocolate fudge cake mix 3/4 cup chocolate milk 1/3 cup butter, melted 3 eggs 8 oz sour cream 1 box (4 serving size) chocolate fundge instant pudding mix 1 bag (12 oz) semisweet chocolate chips Combine all items except chocolate chips; stir them in by hand last. Spoon into cake. Follow remaining instructions above for ganache glaze, etc.
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