Chocolate Chip Bundt Cake

Chocolate Chip Bundt Cake


"An easy, moist chocolate cake studded with semi-sweet chocolate chips and drizzled with a decadent semi-sweet glaze."


1 h 20 m servings 525 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 525 kcal
  • 26%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 65.3g
  • 21%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

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  1. Position a rack in the lower third of the oven. Preheat the oven to 325 degrees. Grease a 6-cup tube pan thoroughly. If using an 8x2-inch round cake pan, line the bottom with a circle of parchment paper.
  2. In a large mixing bowl, thoroughly mix the flour, sugar, cocoa powder, baking soda, and salt for 60 seconds on low speed with the electric mixer. Add the butter, eggs, oil, vanilla, and 2 tablespoons of the water. Beat on low speed just until all of the dry ingredients are moist.
  3. Turn the mixer to medium speed and beat for 1 minute. Scrape the bottom and sides of the bowl. Add 3 tablespoons water and beat for 20 seconds on medium speed. Scrape the bowl and add the remaining 3 tablespoons water. Beat for 20-30 seconds until the batter is smooth. Fold in the chocolate chips. Scrape the batter into the pan and spread it evenly.
  4. Bake 35-40 minutes (do not open the oven for the first 30 minutes) or until a toothpick inserted into a cakey place in the center of the cake comes out clean (except for melted chocolate chips).
  5. Set the pan on a rack to cool for ten minutes. Invert the cake onto rack (turn the round cake right side up) to cool completely.
  6. To make the glaze, start by placing the chocolate chips in a medium bowl. Bring the cream and salt to a simmer in a medium saucepan. Pour the cream over the chocolate. Wait 60 seconds to soften the chocolate, and then stir until the chocolate is entirely melted and the mixture is smooth. Cool to thicken slightly. Pour glaze over cooled cake and let set at room temperature.
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  1. 31 Ratings


cooked this cake, t was dry and bitter, needs more sugar much more, might want to double or triple this recipe to make a full bundt cake.

Why this doesn't have more stars boggles my mind. This cake is awesome, and I found it very good refrigerated.

I'm not going to lie to you. I didn't make the cake. They don't sell Ghiradelli products in the Middle East, where I'm living now. I did make a caramel cake and I made the GLAZE from the recipe ...

Made this cake for my family with Sue's hot fudge topping, an amazing dessert with plenty of hot fudge left over to pour on your ice cream. You may want to double or triple the recipe like the l...

Followed the recipe to a tee. Thought it was a little dry, fell apart when I took it out of the pan. Thought it would have been sweeter as well. I will try another chocolate bundt cake recipe t...

Quite honestly, this is the best chocolate cake I have ever baked. For such a simple recipe, the taste is balanced, consistency moist. You do need to wait long enough - maybe even an hour - fo...

The glaze is essential. Without the glaze the cake tastes like a brownie. With the glaze it is a delicious chocolate cake. The cake is short -- half the size you expect -- and it has twice stuc...

Like everyone else, I doubled the recipe. Also added 1/2 cup applesauce since others said it was dry, used strong coffee instead of water (made a minor difference) and baked for 60 minutes. Tur...

I bought a heavy metal rose shaped bundt pan at an estate sale today and after washing it my husband said well lets try it out so I came across this recipe. All I had on hand was hershey's unsw...