Description
This decadent Chocolate Fudge Cake combines the convenience of a cake mix with the richness of sour cream and chocolate pudding to create a dense, velvety crumb. Finished with a glossy chocolate glaze, it is a sophisticated dessert that stays incredibly moist for days.
Ingredients
- 1 (15.25 ounce) package Devil’s Food Cake Mix
- 1 cup full-fat sour cream
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 large eggs, room temperature
- 1 (3.9 ounce) package instant chocolate pudding mix
- 3 cups semisweet chocolate chips, divided
- 2 tablespoons unsalted butter
Instructions
- Preheat your oven to 350°F (175°C). Thoroughly grease a 10-inch Bundt pan and dust it with flour or cocoa powder, tapping out the excess.
- In a large mixing bowl, combine the cake mix, sour cream, milk, vegetable oil, water, eggs, and the instant chocolate pudding mix.
- Using an electric mixer, beat the ingredients for exactly 4 minutes until the batter is thick, glossy, and uniform.
- Switch to a spatula and gently fold in 2 cups of the chocolate chips, then pour the batter into the prepared Bundt pan.
- Bake for 40 to 50 minutes, or until a wooden pick inserted into the thickest part comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Melt the remaining 1 cup of chocolate chips with the butter using a double boiler or microwave, then pour the glossy glaze over the cooled cake.
Notes
To ensure a perfect release from your Bundt pan, use a pastry brush to apply softened shortening into every corner before dusting with cocoa powder. If the chocolate chips tend to settle at the bottom, try tossing them in a teaspoon of flour before folding them into the thick batter.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American