Chocolate Chip Bundt Cake with Chocolate Ganache Glaze
This easy Chocolate Chip Bundt Cake is a soft, moist yellow cake packed with mini chocolate chips and topped with a glossy chocolate glaze. It’s so easy to make thanks to a boxed cake mix and takes just 15 minutes of prep!
Servings 12 slices
Calories 507kcal
Ingredients
Bundt cake
- 15.25 ounce yellow cake mix 1 (15.25-ounce) box, (I prefer Duncan Hines)
- 3.4 ounce vanilla instant pudding mix 1 (3.4-ounce) box
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs at room temperature, whisked
- ¾ cup whole milk (180ml), at room temperature
- ¾ cup plain Greek yogurt (180g), full-fat, at room temperature
- ¼ cup vegetable oil (60ml)
- 1 teaspoon vanilla bean paste
- 1 ½ cups semi-sweet mini chocolate chips (255g)
- 1 tablespoon all-purpose flour for coating the chips
- Nonstick cooking spray for the pan
- extra flour for the pan
Chocolate glaze
- ½ cup heavy whipping cream (120ml)
- ½ cup semi-sweet mini chocolate chips (85g)
- 1 teaspoon vanilla bean paste
- ½ teaspoon vegetable oil
Instructions
- Place an oven rack in the lower third of the oven and preheat to 350°F (175°C). I recommend an oven thermometer, since oven temperatures vary.
- Spray a 12-cup Bundt pan with nonstick cooking spray, covering every crease. Lightly dust the pan with flour and tap out the excess.
- In a small bowl, toss the mini chocolate chips with 1 tablespoon of flour. Set aside.
- In a large mixing bowl, whisk together the cake mix, pudding mix, baking soda, and salt.
- Add the whisked eggs, milk, Greek yogurt, oil, and vanilla bean paste. Whisk until smooth and combined.
- Using a rubber spatula, gently fold in the flour-coated chocolate chips. Do not overmix.
- Pour the batter into the prepared pan. Bake for 45-55 minutes, until a toothpick inserted into the middle comes out with only a few crumbs. Check the cake at 35 minutes. If the top is browning too quickly, cover it loosely with foil.
- Cool the cake in the pan on a wire rack for 10 minutes. Invert it onto a wire rack or cake stand. Let the cake cool completely, about 2 hours, before glazing.
- Make the glaze: Place the chocolate chips in a medium heatproof bowl. In a small saucepan over medium-low heat, warm the cream just until it begins to simmer. Do not let it boil. Pour the hot cream over the chocolate and let it sit for 5 minutes.
- Whisk until smooth. Whisk in the vanilla bean paste, then the oil.
- Glaze the cake: Drizzle the glaze over the cooled cake with a spoon, or pour it evenly over the top. Let it set for a few minutes, then slice and serve.
Notes
- Make Ahead Instructions: Wrap the completely cooled, unglazed cake tightly in plastic wrap and store at room temperature overnight. Glaze it the next day.
- Storage: Store the cake in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days.
- Freezer: Freeze the unglazed cake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge, bring to room temperature, then glaze.
- Vanilla: Use an equal amount of pure vanilla extract in place of vanilla bean paste.
- Pudding mix: Use instant pudding, not cook-and-serve.
- Greek yogurt: Full-fat sour cream is a one-to-one substitute.
- Glaze: The glaze is optional. If it seems too thin, let it cool for 5-10 minutes to thicken before pouring.
- Special Tools: 12-Cup Bundt Pan | Large Mixing Bowls | Whisk | Rubber Spatula | Small Saucepan | Wire Cooling Rack | Measuring Cups and Spoons
Nutrition
Calories: 507kcal | Carbohydrates: 60g | Protein: 7g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 536mg | Potassium: 310mg | Fiber: 4g | Sugar: 38g | Vitamin A: 258IU | Vitamin C: 0.1mg | Calcium: 147mg | Iron: 4mg