Moist Chocolate Bundt Cake

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• 2 cups granulated sugar
  Ingredient note

  Source: 2 cups (400g) granulated sugar
• 1 cup salted butter (softened)
  Ingredient note

  Source: 1 cup (227g) salted butter (softened)
• 1 1/2 teaspoons + 1 teaspoon pure vanilla extract
  Ingredient note

  Source: 1 1/2 teaspoons pure vanilla extract; Source: 1 teaspoon pure vanilla extract
• 3 each large large eggs
  Ingredient note

  Source: 3 large large eggs
• 2 1/2 cups cake flour
  Ingredient note

  Source: 2 1/2 cups (353g) cake flour
• 1 cup + 1 cup natural unsweetened cocoa powder
  Ingredient note

  Source: 1 cup natural unsweetened cocoa powder; Source: 1 cup natural unsweetened cocoa powder
• 2 teaspoons baking soda
  Ingredient note

  Source: 2 teaspoons baking soda
• 1/2 teaspoon salt
  Ingredient note

  Source: 1/2 teaspoon salt
• 1/2 cup instant chocolate pudding mix (one 3.9-ounce box)
  Ingredient note

  Source: 1/2 cup instant chocolate pudding mix (one 3.9-ounce box)
• 2 1/4 cups buttermilk
  Ingredient note

  Source: 2 1/4 cups buttermilk
• 1 cup semi-sweet chocolate chips
  Ingredient note

  Source: 1 cup semi-sweet chocolate chips
• 1/2 cup water
  Ingredient note

  Source: 1/2 cup water
• 1/2 cup salted butter
  Ingredient note

  Source: 1/2 cup salted butter
• 3 1/2 cups powdered sugar
  Ingredient note

  Source: 3 1/2 cups powdered sugar
• 3 Tablespoons heavy cream
  Ingredient note

  Source: 3 Tablespoons heavy cream

1. Preheat oven to 350°F. Generously butter and flour a large bundt pan or spray with baker's spray.
2. In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
3. Add the vanilla and eggs, making sure to mix well and scrape the sides and bottom of the bowl.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and chocolate pudding. Add the dry ingredients alternately with the buttermilk, mixing between each addition until combined.
5. Stir in the chocolate chips, then transfer the thick cake batter to the prepared bundt pan.
6. Bake for 50-60 minutes until a skewer inserted into the center of the cake comes out clean with just a few crumbs.
7. Cool for 15 minutes, then turn out onto a wire rack to cool completely before icing.
8. Heat the water and butter in a saucepan on the stovetop over medium heat until the butter is melted.
9. Remove from the heat and whisk in the vanilla and cocoa powder first, followed by the powdered sugar until a smooth, thick icing forms. Mix in the heavy cream to get the icing to a pourable consistency.
10. Pour the icing over the cake, filling the hole in the center with as much of the extra icing as you like. I tend to fill it up and just make sure I'm careful when cutting the cake to watch for it to pool out, since I like LOTS of extra icing for each slice. The frosting will firm up and set as it cools, forming a nice fudgy layer around the top of the cake.