Chocolate Fudge Overload Cake
Rich, Decadent and sure to satisfy even the largest of chocoholics!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 10-inch Bundt Cake
Equipment
Mixing bowls
Stand mixer or hand mixer
Bundt pan
Silicone Spatula
Measuring Cups and Spoons
Ingredients
1 (15.25 ounce) package Devil’s Food or Chocolate cake mix of choice
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3 eggs
⅓ cup unsalted butter melted
½ cup coffee-flavored liqueur (or cold coffee if you want to omit the alcohol)
2 cups semisweet or bittersweet chocolate (chips or bars cut into chunks)
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Set aside
2. In a small mixing bowl, combine the cake mix and pudding mix
3. In a large mixing bowl or large measuring cup, using your mixer, combine the eggs, melted butter, sour cream, and liquor or coffee until well combined.
4. Fold the cake mixture into the egg mixture until everything is just combined. Part way through mixing, add the chocolate. DO NOT OVERMIX. The batter will be very thick.
5. Spoon batter into bundt pan and spread to even out.
6. Bake in the preheated oven until cake springs back when lightly tapped, about 1 hour. Cool for 10 minutes in the pan, then turn out onto a wire rack and let cool completely.
