This cake is packed with chocolate in every form—cocoa powder, chocolate chips, and optional chocolate ganache on top. It’s incredibly moist thanks to sour cream or yogurt and easy to make with pantry staples. The bundt pan gives it an elegant shape, perfect for special occasions, potlucks, or when you just want to treat yourself to the richest chocolate dessert possible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Vegetable oil
Sour cream or Greek yogurt
Milk
Vanilla extract
Hot water or brewed coffee (to enhance chocolate flavor)
Semi-sweet or dark chocolate chips
Optional toppings:
Chocolate ganache (made with heavy cream and chocolate)
Powdered sugar
Whipped cream or berries for serving
Directions
Preheat oven to 350°F (175°C). Grease and flour a 10- to 12-cup bundt pan.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large mixing bowl, beat together sugar, eggs, oil, sour cream, and vanilla until smooth.
Stir in milk and mix until combined.
Gradually add the dry ingredients to the wet ingredients. Mix just until combined.
Stir in hot water or coffee slowly, mixing until the batter is smooth (it will be thin).
Fold in chocolate chips.
Pour batter into the prepared bundt pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean.
Let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.
Optional: Top with chocolate ganache or a dusting of powdered sugar once cooled.
Servings and timing
This recipe makes about 12–14 servings. Total time: 1 hour 15 minutes Prep time: 20 minutes Bake time: 50–60 minutes Cool time: 10–15 minutes in pan, plus time to cool before topping
Variations
Add espresso powder to deepen the chocolate flavor even more.
Mix in white or milk chocolate chips for contrast.
Swirl in a ribbon of peanut butter or raspberry jam before baking.
Add chopped nuts for texture.
Serve with a scoop of ice cream for a full dessert experience.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days. Refrigerate if topped with ganache for up to 5 days. To freeze, wrap tightly in plastic wrap and foil, and store for up to 2 months. Thaw at room temperature. Reheat individual slices in the microwave for 10–15 seconds for a warm, gooey texture.
FAQs
What makes it “Death By Chocolate”?
The name refers to the multiple layers of chocolate—cocoa powder, chocolate chips, and optional ganache—making it intensely rich and decadent.
Can I use Dutch-processed cocoa powder?
Yes, but if using Dutch-processed, make sure your recipe includes baking powder or both baking powder and soda.
Can I make this cake without sour cream?
Yes, you can substitute with plain Greek yogurt or buttermilk.
How do I keep the cake from sticking to the bundt pan?
Grease and flour the pan thoroughly, or use baking spray with flour.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture may vary slightly.
Why is the batter so thin?
The hot water or coffee thins the batter, which helps make the cake moist and evenly baked.
Can I add a filling to the cake?
Yes, you can layer in chocolate ganache, peanut butter, or even cream cheese filling before baking.
What size bundt pan should I use?
A 10- to 12-cup bundt pan works best for this recipe.
Is coffee necessary?
No, but it enhances the chocolate flavor without making the cake taste like coffee.
Can I make this ahead of time?
Yes, the cake stays moist for days and can be made a day ahead of serving.
Conclusion
Death By Chocolate Bundt Cake is a rich, show-stopping dessert that lives up to its name. With its deep chocolate flavor, moist crumb, and luscious texture, it’s sure to satisfy even the most intense chocolate cravings. Whether topped with ganache or enjoyed plain, it’s an easy-to-make yet impressive cake that belongs in every chocolate lover’s recipe collection
Death By Chocolate Bundt Cake is a rich, ultra-moist cake made for serious chocolate lovers. Loaded with cocoa powder, chocolate chips, and an optional ganache topping, this show-stopping dessert is deeply indulgent and incredibly satisfying.
Ingredients
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 3/4 cups granulated sugar
2 large eggs
1/2 cup vegetable oil
1 cup sour cream or Greek yogurt
1/2 cup milk
2 tsp vanilla extract
3/4 cup hot water or brewed coffee
1 cup semi-sweet or dark chocolate chips
Optional toppings:
Chocolate ganache (1/2 cup heavy cream + 1 cup chocolate chips)
Powdered sugar
Whipped cream or fresh berries for serving
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 10- to 12-cup bundt pan thoroughly.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together sugar, eggs, oil, sour cream, milk, and vanilla extract until smooth.
Gradually mix in the dry ingredients just until combined.
Slowly add the hot water or coffee while mixing until the batter is smooth (it will be thin).
Fold in the chocolate chips.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean.
Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Once cool, dust with powdered sugar or top with ganache. To make ganache: heat heavy cream until steaming, pour over chocolate chips, let sit 2 minutes, then stir until smooth. Drizzle over cake.
Notes
Add espresso powder to intensify chocolate flavor.Use white or milk chocolate chips for contrast.Swirl in peanut butter or jam before baking for a fun twist.For best release, grease and flour every crease of your bundt pan well.Cake is even better the next day once flavors settle.
