Description
This incredibly moist and decadent chocolate fudge cake transforms a simple box mix into a bakery-style masterpiece using sour cream and instant pudding. Studded with chocolate chips and topped with a glossy ganache, it is the ultimate foolproof treat for any chocolate lover.
Ingredients
- 1 (18.25 ounce) package Devil’s Food cake mix
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup milk
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 eggs
- 2 cups semi-sweet chocolate chips (for batter)
- 1 cup semi-sweet chocolate chips (for glaze)
- 2 tablespoons butter
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and thoroughly grease and flour a 10-inch Bundt pan.
- In a large mixing bowl, combine the cake mix, sour cream, milk, vegetable oil, water, eggs, and dry instant pudding mix.
- Beat the ingredients together using an electric mixer for approximately 4 minutes until the batter is smooth and cohesive.
- Using a spatula, gently fold in 2 cups of the semi-sweet chocolate chips until they are evenly distributed.
- Pour the batter into the prepared Bundt pan and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Melt the remaining 1 cup of chocolate chips with the butter in a microwave or double boiler, stirring until smooth, and drizzle over the cooled cake.
Notes
To ensure the best results, use a baking spray that specifically contains flour or dust your greased pan with cocoa powder to avoid white streaks on the dark cake. The four-minute mixing time is essential for developing enough structure to prevent the heavy chocolate chips from sinking to the bottom during baking.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American