This cake recipe is a family favorite. Whenever we are craving for something chocolaty and fudgy, I just whip this up in my kitchen. It’s not as difficult as other chocolate cake recipes. In fact, you will find yourself eating a piece of this moist and decadent cake in no time at all. This is a cake recipe you can serve during any type of occasion and for different people. You will not be disappointed with their reactions upon taking a bite of this!
See what our friend over at Cookies And Cups have to say about this recipe:
“This is the most RIDICULOUS Chocolate Cake I’ve ever made…seriously delicious, super easy and crazy moist (sorry). There is so much to love about this cake!”
Oh that’s the best thing about this cake- it’s truly moist and so fudgy! We felt like we were eating fudge instead of cake. This tastes really good with ice cream, if you are in need of a sugar rush.
Ingredients
- 1 (15.25 ounce) box Duncan Hines chocolate cake mix
- 1 (3.9 ounce) box Jell-o instant chocolate pudding
- 1 (16 ounce) container Daisy sour cream
- 3 Eggland’s eggs
- ⅓ cup Wesson vegetable oil
- ½ cup water
- 2 cups Toll House semi-sweet chocolate chips
- ¼ cup Land O Lakes butter, room temperature
- ¼ cup Hershey’s unsweetened cocoa powder
- 2 cups Domino powdered sugar
- 1 teaspoon McCormick vanilla
- ¼ cup Borden heavy cream
Instructions
- Preheat oven to 350°F. Liberally grease a 10- inch bundt pan with butter or shortening and lightly dust with flour. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients. Mix on low for 30 seconds until combined and then on medium speed until smooth, about 1 minute. Stir in the chocolate chips and pour the batter into the prepared pan.
- Bake for 55-60 minutes, until the cake is set. Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake plate. Cool completely before frosting.
- In the bowl of your stand mixer fitted with the paddle attachment on low speed beat the butter, cocoa powder and powdered sugar until combined. Add in the vanilla and cream and beat on medium speed for 1-2 minutes until creamy, scraping the sides of the bowl as necessary.
- Frost the top of the cake and garnish with more chocolate chips if desired.
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Quick Tip: You can forego the frosting and eat the cake while warm.
Thanks again to Cookies And Cups for this amazing recipe.
