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Kathy’s Chocolate Chocolate Chip Cake - A Family Feast

Kathy’s Chocolate Chocolate Chip Cake

Yield: 12 servings 1x
Prep: 5 minsCook: 50 minsTotal: 55 minutes


  • 1 15.25ounce box yellow cake mix
  • 1 3.9ounce box instant chocolate pudding mix (we used instant chocolate fudge flavor pudding)
  • 4 large eggs
  • 1 cup water
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  • Butter and flour to prepare a 10” Bundt pan

Ganache (optional)

  • 1 cup half and half or heavy cream
  • 2 cups chocolate chips
  • 1 tablespoon melted butter
  • 1 tablespoon Dark Rum


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix all cake ingredients except chips with a wooden spoon until smooth. Stir in the chocolate chips.
  3. Butter and flour a 10” Bundt pan, tapping out any loose flour.
  4. Pour batter into pan spreading evenly.
  5. Bake for 45-50 minutes in center of oven until a tooth pick poked into the cake comes out clean.
  6. Cool for 10 minutes then invert onto a cooling rack. Cool to room temperature.
  7. Transfer cake to a serving plate.
  8. Make the ganache after the cake has cooled. Heat cream to hot and remove from heat just as it begins to start to boil. Do not let it boil.
  9. Add chocolate and let sit five minutes then stir with a whisk to melt all of the chocolate.
  10. Add butter and rum and whisk. Cool slightly, about 5 to 10 minutes.
  11. Drizzle the ganache over the cake covering as much of the surface as possible, letting the ganche drip down the sides of the cake.
  12. Cut into slices to serve.

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© Author: A Family Feast
Cuisine: American Method: baking