Darn Good Chocolate Cake
User Reviews
5
Darn Good Chocolate Cake
Description
This Darn Good Chocolate Cake starts with boxed devil's food cake mix and instant chocolate pudding powder to enhance moisture and chocolate depth. Eggs, sour cream, and vegetable oil add richness and tenderness to the batter. Mixing first on low and then medium speed achieves a smooth, well-emulsified batter.
After folding in semisweet chocolate chips, the batter is poured into a generously greased and floured bundt pan and baked until the cake springs back to the touch, indicating doneness. The toothpick test may show melted chocolate but not uncooked batter inside.
The finished cake has a tender and moist texture with a pronounced chocolate taste. The chocolate chips add texture and pockets of melty chocolate. Cooling in the pan before inverting prevents sticking and preserves the cake's shape.
Full-fat or reduced-fat sour cream may be used, but fat-free varieties are not recommended, as they affect texture. Other cake mix types with similar chocolate profiles and various chocolate chip varieties can be substituted according to preference.
Ingredients
- 15.25 ounce devil's food cake mix plain, package
- 3 ounce instant chocolate pudding mix package
- 4 egg large
- 1 cup sour cream
- 1/2 cup water warm
- 1/2 cup vegetable oil
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat oven to 350F. Generously grease and flour a 12-cup bundt pan. I like to use a nonstick baking spray with flour in it.
- Add cake mix, pudding mix, eggs, sour cream, warm water, and vegetable oil to a large mixing bowl.
- Mix on low speed for about 1 minute.
- Increase the speed to medium, and continue to mix for 2-3 minutes, scraping down the bowl as-needed.
- Fold in chocolate chips.
- Pour the batter into the prepared bundt pan, smoothing the batter out as needed.
- Bake until the cake springs back when lightly pressed, about 45-55 minutes. A wooden toothpick inserted in the center may come out with melted chocolate but shouldn't have any batter on it.
- Cool in the pan for 20 minutes.
- Run a thin knife around the pan and invert onto a cooling rack to finish cooling.
Notes
- Use only the dry powdered cake mix portion; do not pre-mix with liquid ingredients.
- Do not prepare pudding by adding liquid; use only the dry powder for moisture and texture.
- Sour cream should be full-fat or reduced-fat for best texture; avoid fat-free options.
- Vegetable oil can be replaced with similar oils like canola without affecting results.
- Chocolate chips may be semisweet, milk, or bittersweet according to taste preference.
- Mixing the batter thoroughly but not excessively ensures a tender crumb.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 336kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 49mg | 16% |
| Sodium | 328mg | 14% |
| Potassium | 233mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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