Super Moist Chocolate Bundt® Cake

Recipe View Preheat the oven to 350°F (175°C). Generously grease and flour a 10-inch fluted tube pan (Bundt® pan). Alternatively, use a non-stick Bundt® pan. (Prep time: ~5 minutes)

Recipe View In a large bowl, whisk together the flour, sugar, cocoa powder, instant pudding mix, baking soda, and salt until well combined. (Prep time: ~3 minutes)

Recipe View Add the milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat on low speed until just combined, then increase the speed to medium-high and beat for 2 minutes until smooth. (Mixing time: ~5 minutes)

Recipe View Add the eggs, one at a time, beating for 1 minute after each addition. Incorporate the sour cream and warm water into the batter, mixing until just combined. Be careful not to overmix. Scrape down the sides of the bowl to ensure even distribution. (Mixing time: ~4 minutes)

Recipe View Gently fold in the chocolate chips (or chopped chocolate) until evenly distributed throughout the batter. (Prep time: ~2 minutes)

Recipe View Pour the batter into the prepared Bundt® pan, spreading it evenly. (Prep time: ~1 minute)

Recipe View Bake in the preheated oven for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs clinging to it. The top of the cake should spring back lightly when touched. (Bake time: ~55-60 minutes)

Recipe View Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. (Cooling time: ~10-15 minutes)