Quadruple Chocolate Bundt Cake for #Bundtamonth

by Dorothy Reinhold on February 1, 2013

Print This Post Print This Post Quadruple Chocolate Bundt Cake for Valentine's Day on ShockinglyDelicious. Recipe: https://www.shockinglydelicious.com/?p=11451

I’m going to do you all a big favor right now and give you the recipe you’ll make half a dozen times during the upcoming year. So just hunker down and hit the print button.

Every time you see a potluck list posted on your work bulletin board, just sign up for dessert and write down this cake. Need a Valentine’s Day dessert for the family? This is it. Neighbors call with an invitation for an impromptu get-together buffet? Say, “No prob,” and bring this cake. Sister-in-law wants you to bring one of the desserts for a family Easter meal? Don’t even bother going through your recipe files. Just bring this cake. Church or spiritual group needs a sugar fix? Just bring the cake.

Quadruple Chocolate Bundt Cake for Valentine's Day on ShockinglyDelicious. Recipe: https://www.shockinglydelicious.com/?p=11451Since you now know, don’t you, that it’s no sin to use a boxed mix, there should be no guilt involved here at all. You will be doctoring it up quite nicely with several add-ins, making a rich, deeply flavored, decadently chocolate confection.

And besides, when has anyone ever complained about a chocolate cake they didn’t have to bake themselves?

Recipe: Quadruple Chocolate Bundt Cake

Summary: Rich, deeply flavored, decadent speed-scratch Chocolate Bundt Cake. It’s a perfect dessert!


  • 1 (16.5-ounce) Duncan Hines Devil’s Food cake mix (or your favorite brand)
  • 1 (3.9-ounce) package chocolate fudge instant pudding mix (the small box)
  • 1 cup buttermilk (I used 1 cup water and 4 tablespoons King Arthur Flour Dried Buttermilk Powder)
  • 1/3 cup light-flavored olive oil (or use vegetable oil)
  • 1/2 cup Hershey’s Chocolate Syrup
  • 4 eggs
  • Ghirardelli Premium Baking Chips1 cup semi-sweet chocolate chips (I used Ghirardelli Premium Baking Chips with 60% Cacao Bittersweet Chocolate)

Chocolate Glaze

  • 3/4-1 cup semi-sweet chocolate chips
  • 1 tablespoon half and half
  • 2 tablespoons butter

Optional White Chocolate Finishing Drizzle

  • ¼ cup white chocolate chips
  • 1 teaspoon half and half


  1. Heat oven to 325 degrees. Mist a non-stick 12-cup capacity Bundt cake pan with a flour-and-oil baking spray (such as Baker’s Joy) and set aside.
  2. In electric mixer bowl, combine cake mix, pudding mix, buttermilk, oil, syrup and eggs. Beat on low speed to blend, and then beat on medium speed for 2-3 minutes. By hand, gently stir in chocolate chips. Pour batter into prepared pan.
  3. Bake for 60 minutes, or until cake tester comes out clean. Remove from oven and let cake cool in pan for 20 minutes. Run a thin knife around the inside top edge to loosen it from the pan, and then invert cake onto a cooling rack.
  4. When cool, sprinkle with powdered sugar for a simple garnish, or drizzle with Chocolate Glaze.
  5. To make Chocolate Glaze: Combine all ingredients in a small saucepan. Cook on low heat until chocolate is melted, stirring to combine. Drizzle and drip or spread the glaze over the cake. Allow to sit out, uncovered, until glaze is cool and set up.
  6. Quadruple Chocolate Bundt Cake for Valentine's Day on ShockinglyDelicious. Recipe: https://www.shockinglydelicious.com/?p=11451To make White Chocolate Drizzle: To make it look extra special, drizzle melted white chocolate over the dark chocolate glaze, which adds a professional-looking touch. Simply melt 1/4 cup white chocolate baking chips and 1 teaspoon half and half (45 seconds at 1100 watts in the microwave). For a quick and easy way to drizzle the glaze, put the melted white chocolate in a plastic bag (like a sandwich bag) and snip off a tiny corner. Then squeeze the bag gently to drizzle the chocolate

Bundt cakes I have baked for #Bundtamonth:

Preparation time: 10 minutes
Cooking time: 1 hour
Diet type: Vegetarian
Number of servings (yield): 12-16
Culinary tradition: USA (General)
My rating 5 stars:  ★★★★★

I made this cake as part of the #BundtaMonth February baking party, hosted by Lora from Cake Duchess and Anuradha from Baker Street. This month our #Bundtamonth party bakers are:

Would YOU like to bake along with #BundtaMonth this month? Here’s how:

1. Simple rule: Use chocolate (any kind) and bake us a Bundt for February
2. Post it before Feb. 28, 2013.
3.  Use the #BundtAMonth hashtag in your title. (Ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
4. Add your entry to the Linky tool below.
5. Link back to our announcement posts.

Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from more than 350 Bundt cake recipes.

Here are the Bundt cakes for February. Want to add yours?

{ 22 comments… read them below or add one }

Fran@fransfavs.com February 10, 2013 at 4:46 pm

I, too, make a very similar version of this cake–we call it the OMG Chocolate Cake in our house because the first time my husband and I took a bite of it, we simultaneously said, “Oh, my God!” 🙂


Hezzi-D February 2, 2013 at 8:49 pm

This should be a sinful cake with the large amount of chocolate in it! Love the white swirls on top!


Tara February 2, 2013 at 6:21 pm

What a gorgeous looking bundt cake, so amazing!!


Kate | Food Babbles February 2, 2013 at 3:14 pm

Holy cow Dorothy! This is absolutely something I need to make in my kitchen. Amazing! And definitely the epitome of chocolate cake. Lovely!


Dorothy February 2, 2013 at 3:41 pm

Holy moly, Kate, you’re right…you NEED to make this!


Alice @ Hip Foodie Mom February 2, 2013 at 1:17 am

Dorothy, yes! no harm in using a box mix! I’ve heard of using chocolate fudge instant pudding mix before and now I have to try it!!! Does the pudding mix actually add a pudding like texture? I totally want to try this!


Dorothy February 2, 2013 at 6:28 am

No, I wouldn’t say it adds a pudding texture. It just adds moisture and body, I think.


Carrie @ poet in the pantry February 1, 2013 at 10:37 pm

Beautiful cake! That is one heavenly concoction!


Dorothy February 2, 2013 at 6:28 am

Thank you!


Valentina February 1, 2013 at 9:11 pm

Wow this one looks divine. I’m all about doctoring up a mix. Love it!


The Ninja Baker February 1, 2013 at 4:36 pm

Looks like you are prepared for every occasion with your Quadruple Chocolate Bundt Cake =)

Very much appreciate the tip about half-and-half with white chocolate baking chips.


Dorothy February 2, 2013 at 6:28 am

Ninja Baker,
You are welcome!


Anita at Hungry Couple February 1, 2013 at 2:02 pm

Who could ever say no to 4 times the chocolaty goodness! 🙂


Dorothy February 1, 2013 at 2:41 pm

I know, right?


Holly February 1, 2013 at 12:17 pm

Wonderful– what a cake!! Hope you are having a Happy Birthday! I think this cake will quickly become a go-to cake at my house. How could I go wrong with QUADRUPLE chocolate!!


Paula @ Vintage Kitchen February 1, 2013 at 11:22 am

A great cake to celebrate your birthday Dorothy! I never used olive oil with chocolate in a cake, and with chocolate syrup it sounds interesting. Nice job with the decor!


Stacy February 1, 2013 at 9:45 am

Hope you are having a fabulous birthday, Dorothy, and that someone you love has baked YOU a birthday cake even half as beautiful as this one! Because that would be awesome.


Dorothy February 1, 2013 at 10:45 am

Thank you!


Renee February 1, 2013 at 7:40 am

A very happy birthday to you! I love that this bundt is chocolate frosted. Your little white swirls on it are adorable!


Dorothy February 1, 2013 at 8:10 am

Thank you Renee! This makes a perfect birthday cake!


baker street February 1, 2013 at 4:01 am

Happy happy birthday, Dorothy! I know I would totally want this to be my birthday cake! A perfect chocolate lover’s delight! Love the way you frosted it too! Hope you have a lovely year ahead. Thanks for baking along! 🙂


Dorothy February 1, 2013 at 8:11 am

Baker Street,
Thank you! It has been such fun to bake along with you guys for #Bundtamonth!


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