If you are looking for a delicious cake that saves a little time in the kitchen, you can’t go wrong with this double chocolate mocha bundt cake recipe. Of course it can be made with the homemade cake mix, but using the boxed cake mix is a great option when you are strapped for time or just want something sweet with a little less effort in the kitchen.
This post originally appeared on Jenns Blah Blah Blog in 2015 as part of a partnership with Yoplait. We brought the recipe over to Half Baked Media as part of our rebranding process.
Double Chocolate Mocha Bundt Cake Recipe with Cake Mix
Ingredients:
- 1 Chocolate Cake Mix
- 1 Package Chocolate Instant Pudding
- 1 Cup Plain Yoplait® Yogurt
- 4 Eggs
- ½ Cup Coconut Oil
- 1 Cup Coffee (brewed and cooled)
- 1 ½ Cup Chocolate Chips (we used mini chips)
- 1 cup white chocolate chips
- ½ teaspoon shortening
Glaze
- ¼ cup milk
- 1 2/4 confections sugar
- ¼ teaspoon vanilla
- Pinch of salt
Let’s make this yummy double chocolate. Mocha Bundt Cake recipe using cake mix:
Preheat oven to 325 degrees.
Grease and flour a 10-inch fluted tube pan and set aside for later.
Combine cake mix, pudding, yogurt, eggs, coconut oil, and coffee and mix for 2 minutes on low. Continue to mix, but be sure to turn the mixer up to medium for one minute or until everything is thoroughly mixed
Add in chocolate chips and white chocolate chips and mix.
Pour the batter into the prepared bundt pan.
Bake for 45 minutes or until a toothpick comes out clean.
Whisk together milk, confectioners’ sugar, vanilla, and salt and pour glaze over cooled cake.
Homemade Double Chocolate Mocha Bundt Cake
Ingredients
Cake
- 1 box Chocolate Cake Mix
- 1 package Chocolate Instant Pudding
- 1 Cup Plain Yoplait® Yogurt
- 4 Eggs
- ½ Cup Coconut Oil
- 1 Cup Coffee brewed and cooled
- 1 ½ Cup Chocolate Chips we used mini chips
- 1 cup white chocolate chips
- ½ teaspoon shortening
Glaze
- ¼ cup milk
- 1 2/4 confections sugar
- ¼ teaspoon vanilla
- Pinch of salt
Instructions
- Preheat oven to 325 degrees.
- Grease and flour a 10-inch fluted tube pan and set aside for later.
- Combine cake mix, pudding, yogurt, eggs, coconut oil, and coffee and mix for 2 minutes on low.
- Continue to mix, but be sure to turn the mixer up to medium for one minute or until everything is thoroughly mixed
- Add in chocolate chips and white chocolate chips and mix.
- Pour batter into prepared bundt pan.
- Bake for 45 minutes or until toothpick done.
- Whisk together milk, confections sugar, vanilla, and salt and pour glaze over cooled cake.
Be sure to check out some of my other great cake recipes, like this Honey Peanut Butter & Chocolate Pound Cake with Peanut Butter Glaze and my Mexican hot chocolate breakfast pancake bake.
