Death by Chocolate Cake
A rich and indulgent chocolate cake topped with luscious chocolate ganache, perfect for chocolate lovers.
Ingredients
For the cake
- 1 box Devil's Food Cake mix
- 1 box (3.9 oz) instant chocolate pudding
- 5 pieces eggs Use large eggs
- 1 tsp vanilla extract
- ¾ cup oil Vegetable or canola oil works best
- 1 cup sour cream or buttermilk
- ¾ cup brewed coffee Enhances chocolate flavor
- 2 cups Nestle Toll House chocolate chips
For the ganache
- 1 stick salted butter
- 2 tbsp cocoa powder
- ½ box powdered sugar
- 1 tsp vanilla extract
- 3 tbsp milk
- ½ cup pecan pieces Optional for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In one bowl, mix the dry ingredients: cake mix, instant chocolate pudding, and cocoa powder.
- In another bowl, whisk the liquid ingredients: eggs, vanilla extract, oil, sour cream or buttermilk, and brewed coffee until smooth.
- Stir in the chocolate chips into the liquid mixture.
- Pour the batter into a greased bundt cake pan.
Baking
- Bake in the preheated oven for 45 minutes.
- After baking, let the cake rest for 10 minutes before removing it from the pan.
Making the ganache
- Melt the butter in a saucepan over low heat.
- Whisk in the cocoa powder, powdered sugar, vanilla extract, milk, and pecans until smooth.
- Pour the warm ganache over the cake.
Notes
Serve warm with vanilla ice cream or whipped cream. Store covered at room temperature for up to three days or refrigerate for up to a week. Reheat slices before serving for best results. Room temperature ingredients create better mixing results.