Double Chocolate Chip Bundt Cake

Double Chocolate Chip Bundt Cake
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Calories 409 cals
Total Fat 21 g
Cholesterol 92 mg
Dietary Fiber 2 g
Sodium 256 mg
Protein 6 g
Total Carbohydrate 52 g

Prep Time: 20 Minutes

Time to Table: 2 Hours

Serves: 16


  • 1 cup cocoa
  • 6 ounces bittersweet chocolate, chopped
  • 3/4 cup boiling water
  • 1 3/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 10 tablespoons butter
  • 2 cups brown sugar
  • 1 tablespoon vanilla
  • 5 eggs
  • 1 1/2 cups Daisy Sour Cream
  • 1 cup semi-sweet chocolate chips
  • 1 heavy pinch powdered sugar


Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with cooking spray. Mix the cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over the chocolates and stir to melt. Let the mixture stand to cool (about 2 to 3 minutes). Meanwhile, combine the flour, salt, and baking soda in a medium bowl. Cream the butter, brown sugar, vanilla until creamy in a large bowl. Add the eggs to the butter mixture and blend well. Fold the sour cream into the cooled chocolate mixture until incorporated. Add the flour mixture and the sour cream chocolate mixture to the butter mixture and blend well. Add the chocolate chips to the batter and stir to incorporate. Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean. Cool the cake slightly before removing from the pan. Sprinkle the cake with powdered sugar and serve. *Optional – may serve with whipped cream or chocolate ganache.


Average Rating:
4 out of 0 5
Lifeat105 11/20/2016

This is such a great, easy recipe. It's a hit at every event I take it to. Just make sure not to over-bake!

Janny 02/03/2014

I was apprehensive about the amount of filling in the 12 cup Bundt pan, but I filled it anyway.  My batter ended up overflowing, causing billowing smoke from the oven.  Super annoying.  The cake itself turned out pretty tasty though the edges tasted a bit campfire-ish due to excessive smoke.  I would make this again, just put some of the batter in another baking dish to avoid the horrible mess.

taffy 12/02/2013

I made this cake yesterday. I followed directions as given and took it out of the oven at 55 minutes. ( often I seem to overbake) . The cake was moist, dense, and very chocolaty. I wil definitely make again. I put a little ganache on top. Best ever! 

Lynn 12/31/2012

This is the best--especially if you love dark chocolate!

Joanne 09/18/2012

Made it for my office. I work with chocolate lovers and they all loved it. Very moist, enough chocolate for any chocolate lover. I will be making this again and again.

Tracy Rosenberg Roso 04/20/2012

amazingly easy and moist. Everyone flipped over it!!! I will make this one again and again for sure!!!

COUSIN 03/16/2012


asilva 01/04/2012

Love this cake, we made little bundtlets they were so good.

Mary Ellen Mac 08/06/2011

Well...I have got to say. YUM This was a great recipe and my friends loved it. I made my own version of it with sweetened coconut (add egg whites)flakes and almonds and called it my Mound Cake. I use leftover batter for cupcakes. This freezes well.

Melmac 05/19/2011

This cake is delicious and easy to make. I made it without icing and everyone loved it. I don not like cakes that are too sweet...even though this takes two cups of brown sugar I thought it wasn't very sweet.

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