Preheat your oven to 350°F (175°C). Lightly grease a bundt cake pan with butter or cooking spray to prevent sticking. Make sure to grease every corner, including the central tube, as this will help the cake come out easily after baking.
In a large mixing bowl, combine the dry ingredients: the Devil’s Food cake mix and the instant chocolate pudding mix. Stir them together to ensure even distribution of the dry components. This is an important step, as mixing the dry ingredients thoroughly at this stage ensures the cake will have a smooth, uniform texture.
In a separate bowl, whisk together the wet ingredients. Crack the eggs into the bowl and beat them lightly with a fork or whisk. Add the vanilla extract, vegetable oil, sour cream (or buttermilk), and freshly brewed coffee. The sour cream will make the cake moist and tender, while the coffee will enhance the chocolate flavor, making it richer and more intense.
Pour the wet ingredients into the bowl with the dry ingredients. Mix everything together using a hand mixer or a stand mixer on low speed until just combined. Be careful not to overmix the batter, as this can result in a denser cake. Stop mixing as soon as you see no more dry streaks of flour.
Fold in the chocolate chips gently using a spatula or spoon. The chocolate chips should be evenly distributed throughout the batter, giving pockets of melted chocolate in every bite of cake.
Pour the cake batter into the prepared bundt cake pan. Use a spatula to spread the batter evenly, ensuring it fills the pan to the edges. Gently tap the pan on the counter a few times to release any air bubbles that may have formed during mixing.
Bake the cake in the preheated oven for 45 minutes. Start checking for doneness around the 40-minute mark by inserting a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If the toothpick comes out with wet batter, give the cake a few more minutes to bake.
Once the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. This cooling time helps the cake firm up slightly, making it easier to invert onto a plate without falling apart. After 10 minutes, carefully turn the cake over onto a cake plate or large round platter. The cake should release from the pan easily, but if you notice it sticking, gently run a knife around the edges to loosen it.
