Ingredients for Mocha Chip Bundt Cake
- Instant Coffee Granules
- 1/4 cup hot water
- Chocolate Cake Mix
- Instant Chocolate Pudding Mix
- 1 cup sour cream
- Vegetable Oil
- 4 large eggs
- Semi Sweet Chocolate Chips
- 1 cup heavy cream
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How to Make Mocha Chip Bundt Cake
- In a mixing bowl, dissolve 2 teaspoons instant espresso powder or 1 tablespoon instant coffee granules in 1/4 cup hot water. Set aside to cool slightly.
- Add 1 box (15.25 ounces) chocolate cake mix, 1 package (3.4 ounces) instant chocolate pudding mix, 1 cup sour cream, 1/2 cup vegetable oil, and 4 large eggs to the mixing bowl with the coffee mixture.
- Beat with an electric mixer on medium speed for 2 minutes.
- Stir in 2 cups chocolate chips.
- Grease and flour a 10-inch fluted tube pan. Pour batter into the prepared pan.
- Bake at 350°F (175°C) for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes.
- Invert the cake onto a serving plate.
- While the cake cools, prepare the chocolate ganache: In a medium saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer.
- Remove from heat and stir in 6 ounces semi-sweet chocolate chips until smooth and melted.
- Drizzle the ganache over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
177g
Fat
78g
Carbs
22g
