Triple Chocolate Fudge Cake. Our Dan was saying earlier in the week that he was craving a chocolate cake. I knew just the cake to bake him. This sinfully decadent Triple Chocolate Fudge Cake!
This delicious and easy chocolate cake is probably one of the quickest and easiest chocolate cakes you can make and it packs a fabulously tasty triple whammy of chocolarte flavours! A hat-trick of moist chocolate decadence!!
Its a bit of a cheat in th way because it uses both a chocolate cake mix and a pudding mix. I have made great chocolate cakes from scratch many times through the years, all very tasty.
This cake, however, is so easy to make and every bit as delicious as a from scratch cake! I have never had a person eat a slice of it without them asking how to make it.
I always feel a little bit sheepish telling them just how easy it is, but I have never been one who doesn't like to share taste recipes with others. I am also not a cake mix or a canned soup snob. If convenience items can deliver delicious flavours, then I am all for them!
And so it is with this fabulous cake. In the UK, you can use a package of chocolate angel whip in place of the chocolate pudding mix. It works just as well. In North America, do make sure you use the INSTANT pudding mix, not the cook version.
There is something about adding a pudding mix to a cake mix that delivers a very moist and delicious end result. So much so that many cake mixes now include pudding in their mix.
Add to that the richness of sour cream, and you are in for one very tasty chocolate cake. I picked up low fat sour cream the other day by accident. (What can I say I am a sucker for last minute bargains.)
Happy to say it didn't make a difference. The cake was every bit as moist and delicious, so, if you only have low fat sour cream, feel free to use it.
Actually I have also found through the years that plain yogurt works just as well! I have never made it with buttermilk, but I am pretty sure buttermilk would also give you excellent results!
We scored some really great chocolate chips at the grocery store the other day. They were marked from $6.99 down to $1.99 because they were on their sell by date. We bought a whole whack of them and threw them into the freezer to use whenever.
These were organic ones. They charge an arm and a leg for organic things. I am not sure exactly that organic makes much of a difference when it comes to things like chocolate chips, unless you are talking about peace of mind. Some people get an inordinate amount of pleasure knowing that what they buy and use is organic.
The difference has to do with how things are produced. Organics are usually produced without the use of pesticides and synthetics. I am sure this is a good thing when it comes to fresh produce and meats, cheeses, etc.
Not so sure if it really makes a heck of a lot of difference when it comes to chocolate chips. And actually you can be fooled into thinking what you are buying is better because it is organic.
When you are talking about things like chocolate chips, organic only
means that 70% of the ingredients used must be organic in origin. The
other 30% don't have to be.
At the end of the day it is a personal judgement call. I think in things like produce, meats, cheeses, eggs, milk, butter, flour, etc. it is a good thing. Not so sure about chocolate chips, but nevermind, I did approve of the price!
And while we are discussing things, lets talk about the word moist? What is it that people don't like about the word moist? I seem to have missed out on that information somewhere along the line. Moist to me is a good thing!
If you have a cake and its moist, why not say so? Please enlighten me if you know why people don't like to use that term???
As you see, this cake is dense, fudgy and moist, Moist, MOIST! There I said it, and I'd say it again.
One of my favourite things about this delicious cake is its lovely rich chocolate ganache icing/topping. People tend to become intimidated when they hear the word ganache. Ganache is nothing to be afraid of people.
Ganache is simple a mix of hot cream and chocolate. The cream hits the chocolate and melts it. The two are whisked together and form a lovely topping.
Spooned over the cake while it is still warm, it makes for a beautiful rich and lush glaze. You need do nothing else to this cake.
I did add some grated chocolate and chocolate drops to the top to fancy it up a bit, but it really didn't add much to be honest. I think something white or red would have been a better choice.
In any case, you don't come here for the photographs anyways, you come for tasty recipes and I can assure you that this is THE tastiest, most delicious, MOISTEST chocolat cake ever. Two words. BAKE. IT.
Triple Chocolate Fudge Cake
Yield: 12
prep time: 5 Mincook time: 55 Mintotal time: 1 Hour
A deliciously moist cake that delivers a fabulous triple chocolate whammy! If you like chocolate cake, you will love this one.
Ingredients
- 1 (15 1/4 oz) boxed Devil's Food Cake Mix
- 1 (5.9 oz) package instant chocolate pudding (In the UK, you can use a 4 serving sized package of chocolate angel delight)
- 1/2 cup (120ml) warm water
- 1/2 cup (120ml) canola oil
- 4 large free range eggs, lightly beaten
- 1 cup (120g) dairy sour cream
- 1 1/2 cups (270g) semi sweet chocolate chips
For the Chocolate ganache topping:
- 1/2 cup (95g) semi sweet chocolate chips
- 1/2 cup (120ml) heavy cream
To finish: (Optional)
- grated chocolate
- chocolate drops
Instructions
- Preheat the oven to 180*C/350*f/ gas mark 4. Spray a non-stick bundt pan really well with non-stick cooking spray. Set aside.
- Measure the cake mix, pudding mix, water, oil, sour cream and eggs into a large bowl. Stir togeher well to combine, either using a wire whisk or an electric whisk. Fold in the chocolate chips.
- Spoon the batter into the prepared bundt pan, smoothing the top.
- Bake for 50 to 60 minutes until well risen and a toothpick inserted in the centre comes out clean. (Mine took 55 minutes)
- Leave to cool in the pan for 10 minutes before tipping out onto a wire rack to cool completely.
- To make the ganache bring the cream to the boil. Pour over the chocolate chips in a bowl. Leave to sit for about a minute and then whisk together to melt the chocolate and combine.
- Put the cake onto a serving plate. Spoon the ganache over top decoratively. Decorate with grated chocolate and chocolate drops if desired.
- Cut into wedges to serve.
This what was going on a few feet away from me when I was taking photos of the cake. This is Pumpkin, mom's cat. She is a little floozy. Don't mistake this for her wanting her tummy rubbed however. If you tried she would bite you in a nano-second! Thats her Amazon box she likes to cram herself into to sit and watch her kingdom from!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
I love Pumpkin! And I really want to tickle her tummy :)
ReplyDeleteI've no idea where the sudden aversion for the word "moist" comes from. I think it's a very useful, descriptive word and I can't think of a synonym that exactly describes the same thing. I'm still going to use it. Honestly, some people have too much time on their hands and get offended by the slightest thing.
I am not a chocolate lover at all. I can't understand why people even like the stuff. But my husband is a chocoholic (and he's thin as a rail as well - how is that fair?) so he would love something like this. Alas there are no chocolate cake mixes or instant puddings here, so he'll have to just drool at the screen. And I'll make him your Dark & Delicious Chocolate cake that he loves.
I hope Dan was a happy man with his chocolate feast.
I love this cake recipe because it is moist! and Chocolatey! and Fudgy! And most of all - delicious! Our male cat does that all the time, but he doesnt mind a tummy rub. Much love - Raquel XO
ReplyDeleteIf people don't like the word MOIST for a cake, then would they rather have a DRY one!? Lol
ReplyDeleteThat's my take on that! I'm being honary I know.
I make this cake now with a little Godiva in it for extra flavor with this delicious moist cake. I'm waiting to try it with Bailey's choc cherry liquor but it's hard to find!
I don't drink, but I like it in my cakes for flavor and in some meats for tenderizing.
When I make a bundt cake to bring over my parents house, I have to put icing on half the cake. One time my Mom said it would spoil it. So I made some icing separate in a bowl so whoever wanted it could put it on their cake. Problem solved I thought!
I went over the next day and caught my Dad putting the icing on his toast! Lol Then he was dipping it in potato chips later on and hiding the bowl in the refrig. He's border line diabetic, so then the bundt cakes were half plain and half with a drizzle again. Lol. Can't win sometimes!
I made a ganache for a bundt cake one time and my Mom was drizzling the extra on her cake, ice cream and even dipping cookies in it! No-one could take it away without her getting mad at them! Lol Of course I was to blame.Trash day it disappeared bc she's borderline diabetic too!
So now it's a sprinkle of confectionery sugar and that's it. Now bc of covid it took all the family gatherings away. Sad.
Just looking at the pic of this star bundt cake is making my mouth water now Marie!
I just bought 2 new bundt pans, so I can't wait to bake a cake with them.
Oh, cake mixes and cakes from scratch, are both great!
Some bakeries I know even use cake mixes!
The wind has been whipping like crazy today all day! My dog is scared it's going to blow him away!
Stay safe, healthy and warm!xoxo
Dear Marie, I read your blog today on "and then we all had tea", about the hurtful remark a reader had posted. When you are an artist, a sensitive person, and someone who tries hard to reach out to others, it is very upsetting to get a negative response. I don't know any advice to help you with this, other than to live and let live, and go right on with your life as you choose to live it. You are moving through the fall-out from your life changing drastically, and I can tell from your writing how insightful and strong you are becoming. My post is all over the place, because I want to mention two other things: have you asked the family of the deceased previous renter if you could look over the furniture in the rental that is promised to you? There may be some pieces that you like, which could be had for a bargain. The other thing to mention is I made the Irish Soda Bread and the Spiced Cinnamon Applesauce Loaf. The bread was a little "dry and crumbly" and the Applesauce Loaf was "moist" and easy to slice and held together well. Both were delicious! I need to put some "moist" in my soda bread. LOL. I don't know what is happening with people lately, but it seems to me that the meanness of expression is getting intense. Your blog brings a warmth and caring that is needed in this world, as well as presenting really delicious recipes. I would love to see you write a book about Nova Scotia, the sea, the lighthouses, with your photography and line drawings and some great fish recipes! You give so much! You could consider just presenting a certain category of food recipes and incorporate that into a book with commentary, stories, and line drawings, and photos. Don't you ever give up! A Grateful Reader of the English Kitchen
ReplyDelete