Equipment Needed
- 10-inch Bundt pan
- Non-stick baking spray (with flour)
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Toothpick or cake tester
- Cooling rack
Step-by-Step Instructions
First, I absolutely drench my Bundt pan with a heavy coat of non-stick baking spray that contains flour. This cake is dense and sticky, and a regular greased-and-floured pan once failed me, leading to a heartbreakingly stuck cake. I learned my lesson. Then, I preheat my oven—this batter comes together fast. In my large mixing bowl, I combine the dry cake mix and the dry pudding mix. I give them a quick whisk just to break up any lumps and combine them evenly. This simple step ensures the pudding powder is distributed throughout, guaranteeing that signature moisture in every bite.
Next, I add all the wet ingredients: the sour cream, vegetable oil, eggs, warm water, and vanilla. I start mixing with my hand mixer on low speed, just to incorporate everything and avoid a flour cloud, then I beat it on medium speed for a full two minutes. The batter will be very thick, almost like a brownie batter, and gloriously shiny. This two-minute mix is crucial for structure; don’t shortcut it. Once the batter is smooth, I fold in the two cups of chocolate chips with a spatula. I reserve a small handful to press into the top of the batter in the pan later—this creates a little extra chocolatey surprise on the bottom (which becomes the top!) of the cake.
I pour this thick, chip-studded batter into my prepared Bundt pan. I use my spatula to smooth the top and then I gently press those reserved chocolate chips into the surface. This might seem like a small step, but it gives the finished cake a beautiful, studded look when you flip it out. I place it in the center of my preheated oven. The baking time is longer than a typical cake mix because of the added density. I set the timer for 50 minutes, but I know I’ll need to check it.(See the next page below to continue…)