Chocolate Cake Recipe
A decadent, chocolate-laden dessert perfect for any indulgent occasion. This rich cake pairs beautifully with a scoop of vanilla ice cream for the ultimate treat.
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Ingredients
- 3/4 cup brewed coffee
- 1 cup sour cream or buttermilk
- 3/4 cup oil
- 2 cups Nestlé Toll House chocolate chips
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 box Devil’s Food cake mix
- 1 box 3.9 oz instant chocolate pudding
- Ganache Icing:
- 1/2 cup pecan pieces
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1 stick salted butter
- 1/2 box powdered sugar
Instructions
- Preheat your oven to 350°F and generously grease a bundt cake pan.
- In a large mixing bowl, combine the cake mix and pudding mix until evenly distributed.
- In a separate bowl, whisk together the eggs, vanilla extract, oil, sour cream (or buttermilk), and brewed coffee until fully incorporated.
- Gradually add the liquid mixture to the dry ingredients, blending until smooth and uniform.
- Gently fold in the chocolate chips, ensuring even distribution.
- Pour the batter into the prepared bundt pan and spread evenly.
- Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a cake plate or serving platter.
- Ganache Icing
- Melt the salted butter in a small saucepan over low heat.
- Stir in the cocoa powder, powdered sugar, and milk, whisking until smooth and glossy.
- Add the vanilla extract and pecan pieces, mixing thoroughly.
- Drizzle the warm ganache over the cake, ensuring it coats evenly.
- Serve immediately for the best experience, or reheat slices briefly in the microwave before serving if prepared in advance.
Notes
Pair with vanilla ice cream for an irresistible dessert.