Chocolate Chocolate Chip Cake {Nothing Bundt Cakes Copycat}

I have professed me love of the bakery Nothing Bundt Cakes in the past, but in case you aren’t familiar it is a franchise of bakeries and their cakes are seriously the best I have ever eaten! So soft and moist and decadent. Unfortunately there is not one near where I live so when I get a craving, I make a copycat of my favorite Red Velvet (recipe here) and it’s phenomenal. I came across this recipe for a copycat of their Chocolate Chocolate Chip Cake and knew I just had to try it. This cake was so delicious and really was reminiscent of the bakery’s! This recipe is definitely a keeper and your friends and family will rave over it!

Chocolate Chocolate Chip Cake {Nothing Bundt Cakes Copycat}
Source: Cake from Favorite Family Recipes, Frosting from DC Cupcakes

For the Cake:
1 package Devils Food Cake Mix
1 small pkg. instant chocolate pudding mix
1 cup sour cream
4 eggs
1/2 cup water
1/2 cup canola oil
1 1/2 cups mini chocolate chips

For the Frosting:
1 stick unsalted butter, room temperature
2 cups confectioner’s sugar
1/2 tsp. milk
1/2 tsp. vanilla
pinch salt

For the Cake:
Preheat oven to 350 degrees. Spray a bundt pan liberally with cooking spray, set aside.

In a large bowl, add cake mix, pudding mix, sour cream, eggs, water & canola oil. Beat together until fully incorporated. Stir in chocolate chips.

Pour batter into prepared pan and bake for approximately 45-50 minutes until a toothpick inserted comes out with just a few moist crumbs attached. Remove from oven and let cake cool in pan for 20 minutes. Then run a knife around the edges and turn out onto your serving platter. Let cool completely.

For the Frosting:
In the bowl of a stand mixer, beat butter & confectioners sugar until creamy. Add in milk, vanilla & salt and beat for a few minutes until light and fluffy.

Frost cake once cool. Store in an airtight container.

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