Skip to main content

Never Ending Chocolate Bundt Cake


One of the first dessert recipes that I started making regularly after I got married was this never ending chocolate bundt cake.  I got the recipe from a little book I picked up at the dollar store that was filled with recipes that all started with a cake mix!  

The original recipe said to just sprinkle powdered sugar over the finished cake, and you are welcome to do that, but the addition of the chocolate ganache at the end really takes this cake to the next level of decadence.  This is a quick and easy dessert to throw together if you need a last minute treat for a dinner party or potluck.  

We like to serve it with a little (or a lot) of heavy cream drizzled over the top... I think that's the British in me coming out.  I absolutely love cake with milk or cream poured over it and after a little coaxing to just try it, my hubby loves this tradition now too. 😍

Chocolate Cake:
1 chocolate cake mix
1 pkg of dry chocolate pudding mix
1 ¼ cups buttermilk (Or 1 ¼ cups milk with 1 tbsp lemon juice mixed in in a pinch)
½ cup canola oil (or vegetable oil works fine too)
½ cup Hershey's chocolate syrup
4 eggs
1 cup semi-sweet chocolate chips

Ganache Frosting:
1 cup semi-sweet chocolate chips
1 cup heavy cream

Preheat oven to 325 degrees.  Grease a 12-cup capacity bundt cake pan.  (I like to also sprinkle a tsp of cocoa powder in the bottom of the pan to help the cake not stick.)

In your mixer, combine the cake mix, pudding mix, buttermilk, oil, chocolate syrup and eggs.  Beat on low speed to blend it together, then beat on med speed for 2-3 minutes.  Gently stir in the chocolate chips and then pour the batter into your prepared bundt cake pan.  

Bake for 50-55 mins or until cake tester comes out clean.  

Let the cake cool in the pan for ten minutes, then run a sharp knife around the edges and turn it out onto a cooling rack.  Once cool, transfer to a serving platter.  (I put the bundt pan back over it and flip the cooling rack over to get the cake back in the pan, then put the platter on top of the bundt pan and turn it back out.  No issues with broken cake here!)

To make the ganache, place the chocolate chips in small mixing bowl and set aside.  Heat the heavy cream in a small saucepan over medium heat until just boiling, (or use the microwave.) Pour the heavy cream over the top of the chocolate chips.  Let sit for 1-2 minutes then whisk together until smooth.

Pour the ganache gently over the cake letting it run down the sides and in to the center then serve it up!  (You probably won't need all of it... feel free to eat the remaining ganache with a spoon. 😂)

Comments

Popular posts from this blog

Cheesy Funeral Potato Casserole

One of my families most favorite side dishes are these ooey, gooey, creamy, cheesy potatoes.  They are often referred to as "funeral potatoes" here in Utah, but I usually just refer to them as cheesy potatoes  because it sounds less morbid.  (Though they are to die for!)   I have had many different kinds of "funeral potatoes" in my lifetime but this is by far my favorite and one of my most requested recipes.  I have been making these this way since my hubby and I got married and have never changed the recipe.  They are requested for EVERY family gathering we have, and I usually have to take at LEAST two pans.  Even when I take in dinner to friends or family, there is a 95% chance they are getting ham and these because I have yet to meet someone who doesn't love them.  These cheesy potatoes are full of shortcuts including using a bag of frozen southern style hash browns so you don’t have to chop up all those potatoes!! Just mix everything together, dump in a

Instant Pot Turtle Cheesecake

It has been instant pot cheesecake world in my house for the past couple of weeks and believe me, no-one is complaining.  My hubbies favorite cheesecake has always been turtle, so I thought, why not?  Let's change up the crust and topping and see how it turns out!  How it turned out was that this is his FAVORITE flavor thus far.  (Not to mention it looked pretty impressive.) I'm telling you, instant pot cheesecake is my favorite texture cheesecake.  I don't know that I will be able to buy store bought ever again.  The number of flavor combinations you could do with this base is unlimited.  (Think any kind of fresh fruit, pie filling, baking chips, nuts - what couldn't you do?) As always, remember that it is super important to have room temperature ingredients.  This helps the cheesecake be smooth and creamy and NOT grainy!  Also, you don't want to over mix the cheesecake batter once you are adding in eggs, so beat it as smooth as you can with the other ingred

Sweet Cream Pancakes (Copycat Black Bear)

I don't know what it is about Black Bears pancakes that make them so much more delicious than most pancakes, at least I didn't know until I did a little digging and and found out they are what they call "sweet cream" pancakes!  Have you ever tried sweet cream pancakes?  They are made with heavy cream which gives them a light, fluffy texture with golden edges that just melt in your mouth.   I've never met anyone who doesn't love a good pancake.  It's perfect for a crowd as you can just get out a big griddle and set out all kinds of different toppings to make it fun.  These are my families favorite and we love sprinkling them with pecans, chopped bananas and pure maple syrup, or serving them with fresh raspberries and whipped cream.  You do you though!  The possibilities are endless!! My daughter, Dee, was very skeptical that we could recreate such deliciousness at home, but we both felt like this recipe absolutely nails it.  Black Bear likes to make their

Goat Cheese and Roasted Tomato Puff Pastry Tartlets

Sometimes I want to feel like I'm eating fancy, but not put in a ton of effort.  These goat cheese and roasted tomato puff pastry tartlets are SO easy and SO tasty!!!!  You get the crisp of the puff pastry, the tangy creaminess of the goat cheese, the juiciness of the tomatoes and the herbaceousness of the basil all in one delicious bite.  Take my advice and don't skimp on the goat cheese, (you can use plain or herbed... for me the more flavor, the better.)  If for some strange reason you don't like goat cheese, (yes, there are people who don't), try substituting whipped cream cheese, mascarpone or ricotta. Ingredients: 1 sheet puff pastry dough 1 egg whisked with 1 Tbsp water Red & yellow cherry tomatoes, washed and sliced in half.  (A minimum of 12 of each color.) 1 tsp olive oil Salt & Pepper Goat cheese Dried thyme Fresh basil, cut in to strips Preheat the oven to 400.  Unroll your pastry dough and cut in to 24 equal squares.  (6 cuts along th

Caramelitas

Layers of rich chocolate, gooey caramel and buttery oats... Caramelitas are one of my families favorite cookie bars.  They are so easy to make and so gungy delicious, it's hard to stop eating them.  You can actually half this recipe and put it in an 8x8 pan if you prefer not to make so many, but I love to make this in a big 9x13 pan and share with the neighbors.  Seriously, you can't go wrong with this caramel and chocolate treat.   These bars get even better the longer they sit, so it is better to make them the night before you want to serve them and just cover them with a small, clean towel once they have cooled a bit.  I know, I know... how are you supposed to resist eating them?  Trust me... they are worth the wait! Ingredients: 2 (11oz bags) *Kraft caramel bits (in the baking aisle) 1 cup whipping cream 2 cups quick cooking oats 2 cups brown sugar 2 cups flour 1 tsp baking soda 1 1/2 cups (3 sticks) melted butter 2 cups semi sweet choc

Toll house Chocolate Chip Cookie Pie

The only way I can describe this pie is "a little slice of heaven."  This is the first pie I ever made for my hubby when we got married because how can you go wrong as a new bride with chocolate chips and chopped nuts in a pie topped with cream?  It is so deliciously rich and decadent, but sooooooooooo incredibly easy to make. I got this recipe from  Nestle Toll House  years ago, in fact the original recipe was a cut out from somewhere and stuck on a piece of paper in a make shift recipe box because there were no recipe websites back then!  I knew when I saw this recipe that it was something I had to try and that it would be something my hubby would love because he LOVES warm, gooey chocolate chip cookies.  I was not wrong in my assumptions.  This pie is definitely as good as you think it's going to be.  A flaky crust, gooey filling and slightly crispy top makes it heavenly! Ingredients: 1 unbaked pie shell, (you can use a store bought or your favorite recipe OR t

Copycat Lipton Dry Beefy Onion Soup Mix

I was in the middle of making beef with au jus for french dip sandwiches when I realized I was out of Lipton beefy onion soup mix, a main ingredient in my au jus drippings.  Not wanting to stop what I was doing to run to the store, I decided I would quickly try and make my own.  All I'm going to say at this point is that I will definitely not be buying those little packets again.  I can make a TON of this with ingredients I already have in my spice cupboard, and it was soooooo good.  The best au jus I have ever made! Ingredients: 8 Tbsp beef bouillon powder (I like the Knorr beef granulated bouillon for this) 1/2 cup minced onion flakes 3 tsp parsley 2 tsp onion powder 1 tsp smoked paprika 1 tsp garlic powder 1/2 tsp sugar 1/4 tsp black pepper Place all the ingredients in a mason jar or other airtight container, secure the lid and shake till well combined.  Keep in your spice cabinet or another dark, cool place. 2 Tbsp of this mix should replace 1 package of soup mix

Slow Cooker Brown Sugar & Balsamic Glazed Pork

The first time I ever made this pork I did a huge pork loin, almost doubling this recipe, and Mikey's band who were over for dinner demolished every scrap of it.  It was so incredibly yummy that we cooked it again just a few days later and it's been a favorite ever since. What I love about this recipe is that getting it in the slow cooker is so simple... just a few ingredients to rub on the pork and you can throw it in and let it get started.  Then when it's closer to dinner time, you can throw the glaze together and start basting while you are preparing your side dishes.  It's perfect for those mornings when you are rushing to get out of the house, and you get to come home to the most divine smell!  We have served this pork over mashed potatoes, with roast potatoes and even with rice and tortillas. Ingredients: 2  tsp ground sage 1 tsp  salt 1/2  tsp black pepper 2-3 cloves garlic, crushed 1  cup water 3-5  pounds boneless pork loin Glaze: 1  cup

Sweet Hawaiian Barbecue Sauce (Huli Huli Sauce)

I wanted a sauce for our kalua pork dinner that wasn't as spicy as the sweet and spicy chili sauce I usually make because as much as I love them, spicy foods have been doing a number on my esophagus recently! I decided to use the Huli Huli Chicken marinade recipe I have here on the blog as the base because it is sooooooooo delicious.  I switched out the chicken broth for some pineapple juice, cooked it down to reduce a little and voila!  The best Hawaiian BBQ sauce to use on pork, chicken, or whatever your heart desires.  This is a perfect mix of savory sweet goodness and easy to whip up in just a few minutes with ingredients you probably already have in your pantry.  Try it the next time you grill chicken or even just over your rice!  (It goes perfectly with this  3-ingredient slow cooker Kalua Pork !) Ingredients: 1 cup brown sugar 3/4 cup ketchup 3/4 cup soy sauce 1/2 cup pineapple juice (Use from a can of pineapple in a pinch!) 1/2 tsp chicken bullion powder 1 tsp

Caramel Sauce

This smooth and creamy caramel sauce recipe was one of the first two recipes I shared on this blog but it needed a makeover badly and was lost in the archives, so here I am giving it a bit of a face lift and the equivalent of a "grand reopening" because honestly, everyone NEEDS this caramel sauce in their life. I love this recipe for so many reasons.  First, it is practically fail proof.  Second, it's made from pantry items that you most likely have on hand right now.  (No fancy heavy cream or half and half needed.) Third, it makes the perfect amount to fill two 8oz jelly jars, so I can keep a jar and share a jar with someone who might need a pick me up.  Fourth, it keeps really well in the refrigerator for a couple of weeks.  (This pic was taken two days after I made it with no heating up needed!) This recipe uses evaporated milk instead of heavy cream, so if you just keep a couple of cans in your food storage, you can literally have this any time you want it.  It's