Description
A sinfully rich chocolate cake—loaded with chocolate chips, coffee, and pudding for maximum moisture—drenched in a warm cocoa-pecan ganache. Pure chocolate heaven
Ingredients
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1 box Devil’s Food cake mix
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1 (3.9 oz) box instant chocolate pudding mix
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5 large eggs
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1 teaspoon vanilla extract
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¾ cup vegetable oil
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1 cup sour cream or buttermilk
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¾ cup brewed coffee (room temperature)
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2 cups Nestlé Toll House semi-sweet chocolate chips
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1 stick (½ cup) salted butter
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2 tablespoons unsweetened cocoa powder
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½ box powdered sugar (about 2 cups)
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1 teaspoon vanilla extract
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3 tablespoons milk
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½ cup pecan pieces
Instructions
Step 1: Preheat & Prep
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Preheat oven to 350°F (175°C).
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Grease and lightly flour a bundt cake pan to prevent sticking.
Step 2: Mix the Batter
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In a large bowl, whisk together cake mix and pudding mix.
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In a separate bowl, beat together eggs, oil, sour cream, coffee, and vanilla extract.
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Gradually add the wet mixture to the dry ingredients. Mix until smooth.
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Fold in chocolate chips evenly.
Step 3: Bake the Cake
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Pour the batter into the prepared bundt pan.
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Bake for 45 minutes, or until a toothpick inserted comes out mostly clean.
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Cool in pan for 10 minutes, then carefully invert onto a cake plate.
Step 4: Make the Ganache Icing
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In a saucepan over low heat, melt the butter.
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Stir in cocoa powder, then whisk in powdered sugar, milk, and vanilla until smooth and glossy.
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Mix in the pecan pieces.
Step 5: Ice the Cake
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While the cake is still warm, pour the ganache evenly over the top, letting it drip down the sides.
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Serve immediately for a molten effect or let it cool slightly for a thicker glaze.
Notes
This cake is excellent for birthdays, holidays, Valentine’s Day, or any time you’re craving extreme chocolate.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American