1 (15.25-oz.) devil’s food cake mix
1 cup plain yogurt
4 large eggs
1 (3.4-oz.) package vanilla instant pudding mix
½ cup plus 1 tablespoon vegetable oil, divided
1/2 cup warm water
1 cup mini semisweet chocolate chips
2 tablespoons unsweetened cocoa
2 tablespoons light corn syrup
1 cup powdered sugar, plus more for serving
Fresh strawberries
Step 1: Prep the batter
Start by preheating the oven to 350°F. In a large bowl, add the cake mix, yogurt, eggs, ½ cup warm water, pudding mix and ½ cup oil. Beat the mixture with a hand mixer on low until just combined. Turn the mixer speed up to medium and beat the batter until fluffy, 2 to 3 minutes. Fold in the mini chocolate chips.
Step 2: Bake the Bundt cake
Lightly grease and flour a Bundt pan. Pour the batter into the prepared pan and bake the cake for 35 to 40 minutes. Check if the cake is done by inserting a toothpick into the center and making sure it comes out clean.
Allow the cake to begin cooling in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Step 3: Make the glaze
In a small saucepan, add the cocoa, 2 tablespoons water, light corn syrup and 1 tablespoon oil. Mix to combine and cook on low, stirring continuously. Gradually add in 1 cup of powdered sugar, whisking until smooth.
Step 4: Decorate the cake
Once the cake is cool, place on a cake stand or serving plate. Drizzle the glaze over the cake. Sprinkle powdered sugar on top and garnish with strawberries.