This Copycat Nothing Bundt Cake Chocolate Chocolate Chip Cake is a rich and ultra moist chocolate bundt cake made with devil’s food cake mix, chocolate pudding, sour cream, espresso powder, and chocolate chips. It is topped with a thick cream cheese frosting and tastes just like the bakery favorite.
In a large mixing bowl add cake mix, pudding mix, sour cream, eggs, milk, oil, and espresso powder. Mix until fully combined. Fold in chocolate chips.
Butter a bundt pan well. Add about 1 tablespoon cocoa powder and rotate the pan to coat all the grooves.
Pour the batter into the prepared bundt pan. Bake for 35 to 40 minutes, beginning to check for doneness around 35 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. You may hit a melted chocolate chip, so try testing a couple of spots to be sure. Remove cake from oven and let cool for 10 minutes.
Carefully invert cake onto plastic wrap. Wrap tightly while still warm. Place wrapped cake into the freezer and freeze for at least 24 hours.
To make frosting, beat cream cheese and butter until smooth. Add vanilla and powdered sugar and whip until thick and creamy.
Pipe the frosting onto the thawed cake just before serving. Start piping at the outer edge of the cake and work inward toward the center so the frosting creates the classic Nothing Bundt Cake style stripes.
