This chocolate chip bundt cake is a delightful dessert, perfect for any occasion, combining rich chocolate flavors with a moist texture.
Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly.
Ensure every crevice of the bundt pan is greased to prevent sticking.
In a large mixing bowl, whisk together the eggs until frothy.
Whisking the eggs well helps incorporate air, making the cake lighter.
Add the cake mix, sour cream, vegetable oil, and warm water to the eggs. Mix until smooth.
Mix just until combined to avoid overworking the batter.
Stir in the instant pudding mix and chocolate chips until evenly distributed.
Fold gently to maintain the airiness of the batter.
Pour the batter into the prepared bundt pan, spreading it evenly.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at the 45-minute mark to avoid overbaking.
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Cooling slightly in the pan helps the cake release more easily.
Serve the cake as is, or dust with powdered sugar for a decorative touch.
Pair with a dollop of whipped cream or a scoop of ice cream for an extra treat.
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