Death by Chocolate Cake

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This cake in a single word is indulgent. It's rich and moist and the chocolate flavor is incredible.
from butterwithasideofbread.com

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Ingredients

  • 1 box Devil Foods Cake Mix
  • 1 large box Instant Chocolate Pudding mix, 5.9 oz
  • 1 cup sour cream
  • 1 cup oil {I used coconut oil}
  • 4 eggs
  • 1/2 cup milk
  • 2 cups Mini Chocolate Chips

Preparation

Step 1

Preheat oven to 350 degrees.

Mix together cake mix, pudding, sour cream, oil, eggs and milk. Fold in the mini chocolate chips. Batter will be thick- like frosting.

Pour into a well greased bundt pan. (Note: If you use coconut oil in the cake, it won't stick. Coconut oil is wonderful like that!) Using a greased rubber scraper, smooth the batter around a bit until it's fairly even- you can see the batter in my cake pan below, before and after baking.

Bake for 50-55 minutes or until the top is springy.

Cool the cake for about 15 minutes, then over turn your bundt pan onto a large plate. Cool for at least another hour.

At this point, you can eat it plain, dust with powdered sugar, drizzle it with a chocolate glaze or frost it. I covered mine with my favorite Chocolate Ganache then topped with chopped pecans. {see ganache recipe here.} I only used about 1/2 the recipe though- I put the remaining ganache in the fridge to be made into truffles later on!

Be sure to use the Mini Chocolate Chips- they melt perfectly into the cake. The bigger chips will sink to the bottom.

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