I made dessert for the Bible Study gals again this week. I did a cake this time around since we were celebrating Kristen and Sarah’s birthdays! This cake is one of my absolute FAVORITE cakes… it is SO moist and the chocolate ganache… oh the chocolate ganache… SO SO good!

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Chocolate Chip Cake


For the Cake:
1 Box Yellow Cake Mix (I used Duncan Heinz)
1 Large Box of Instant Vanilla Pudding
4 Large Eggs
1 1/2 Cups Water
1/2 Cup Oil
2 tsps Vanilla Extract
1 1/2 Cups (12 oz) Mini Chocolate Chips

For the Ganache:
1 Cup Chocolate Chips
1/2 Cup Heavy Cream
1/2 tsp Vanilla Extract


For the Cake:
Preheat Oven to 325° F. Mix together the first 6 ingredients in a stand mixer until thoroughly combined. Fold in chocolate chips with a spatula. Spray a Bundt Pan with non-stick cooking spray, and then evenly pour the cake batter into the pan. Use a Spatula to gently smooth the top. Bake for 1 hour. Remove from oven and allow to cool Completely (Note: This step is very important! I have had this cake fall apart on me multiple times because of my impatience in allowing it to cool all the way! hah) Once cool, turn over onto a cake plate and prepare the ganache (recipe below).

For the Ganache:
Place all ingredients into a small saucepan and melt over medium-low heat, stirring constantly until it is nice and smooth. Remove from burner and allow to rest for 10-12 minutes (If it's too hot, it'll slide right off the cake!). Once ready, slowly drizzle it on top of the Bundt Cake and allow to cool all the way. Top with Chocolate Sprinkles and/or Chocolate Shavings.