Deep, Dark & Delicious Chocolate Cake

 

 

Deep, Dark & Delicious Chocolate Cake.  You've just been invited to someone's house for dinner and they want you to bring a dessert. Its almost a last minute invite and you just can't think of what to bring. Well I have the solution for you!

This is one of the best chocolate cake recipes. Not only is it moist and delicious, but it goes together very quickly!  If you keep a few things in your larder you will always have the fixings for it at hand!

 

Yes, it is a bit of a cheat in that it uses a cake  mix, but let me tell you, nobody would ever know!  This is the best rich and moist chocolate cake from a box mix that you could ever want to bake.

Its unbelievably easy and baker quality.  Yes, I did say that. Bakery quality!  Quick,  and easy as well, what more could you ask for???  Not a lot I say, not a lot! 

    

WHAT YOU NEED TO MAKE DEEP, DARK & DELICIOUS CHOCOLATE CAKE

Simple store cupboard ingredients for the most part.

• 1 box (2 layer size) Devil's food cake mix
• 1 (4 serving size) package of instant chocolate pudding mix
• 4 large free range eggs
• 1 cup (120g) sour cream
• 1/2 cup (120ml) warm water
• 1/2 cup (120ml) canola oil
• 1 1/2 cups (180g) semi-sweet chocolate chips

To finish:

• Chocolate buttercream icing to cover (homemade or store bought)
• grated milk chocolate (optional)

 

I always have a few cake mixes in my cupboard.  Usually a yellow cake mix and a chocolate cake mix. They always come in handy for other things.  

This Cherry Chocolate Cake is one thing I like to make that uses a chocolate cake mix and a tin of cherry pie filling. Its terrifically moist and delicious! 

This Cherry Dump Cake is another fabulous recipe which uses a yellow cake mix.

There is no shame in using a cake mix!!  

 

Another thing I always have in my cupboards is instant pudding mix.  Again, usually a few varieties.  Vanilla, Chocolate and Butterscotch. They are great when you want a quick and easy dessert!  If you have a can of squirty cream in your fridge to squirt on top, ain't nobody going to complain!

These days I use a sugar free one most of the time, but by all means use the regular one. If you are in the UK, I know you will not have instant pudding mix, but you do have Angel Delight which is very close and which I used as a substitute for instant pudding mix frequently when I lived there.

Use the 4 serving size chocolate one.

 

The original recipe calls for sour cream, but true confessions here . . .  I have used plain yogurt with success and today, well, I actually used the thickened part of a carton of buttermilk that wasn't shaken. (I wouldn't use it shaken however as it would be too liquid.)

I use canola oil as it has a benign flavor and you don't want to use an oil with a strong flavor or it would alter the flavor of the cake. 

Again, I use only free range eggs as a matter of conscience. But you use what you can afford. You will find no judgement here.  I raised five children and I know you need to do what you need to do.

 

HOW TO MAKE DEEP, DARK & DELICIOUS CHOCOLATE CAKE

Nothing could be simpler. Trust me on this.

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 X 13 inch cake pan really well. Set aside. (You can also use two 9-inch round layer tins. If you are using them, butter them really well also.)

 

Empty the cake mix and chocolate pudding mix into a large bowl. Add the sour cream, water, oil and eggs. Beat with an electric mixer on medium speed for 2 minutes, scraping the sides of the bowl occasionally. The batter will be nice and thick.

Fold in the chocolate chips.

Spread the batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes (it can take longer), until well risen, the top springs back when lightly touched and a toothpick inserted in the center comes out clean.

 

Notes

• If desired this cake can be baked in two 9-inch round cake tins. Start checking at 30 minutes.
• If you haven't got sour cream, you can substitute with plain yogurt.
• Make sure you whisk the cake mix and pudding mix together before adding the wet ingredients as the pudding may begin to set up when you add them.
• In the UK you can use a package of chocolate flavored Angel Delight which is available in all the grocery shops.

A FEW MORE TIPS:

The pudding makes for a very moist cake, but do note that it may take longer to bake. Start checking at the specified time. It should spring back in the center when lightly touched and a toothpick inserted should come out clean. If it is not cooked through, return to the oven for a further five minutes or so and check again.

If you want a really moist cake you can lightly cover it with foil when you remove it from the oven. This helps to keep in all of the moisture and is part of what makes it dense and delicious!

Make sure your ingredient are well mixed before folding in the chocolate chips. I use a good quality chocolate chip. (Kirkland brand)  It does make a difference. They taste rich and chocolatey.

I did use a canned frosting today and that works great.  I grated half a bar of Green & Black's Organic Milk Chocolate over top. It has a high cocoa content.  Yum!!

Enjoy! Enjoy! Enjoy!

Deep, Dark & Delicious Chocolate Cake

Yield: 15

Author: Marie Rayner

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Can you ever have too many chocolate cake recipes? I think not, especially when they are as simple to make and as delicious as this one!

Ingredients

• 1 box (2 layer size) Devil's food cake mix
• 1 (4 serving size) package of instant chocolate pudding mix
• 4 large free range eggs
• 1 cup (120g) sour cream
• 1/2 cup (120ml) warm water
• 1/2 cup (120ml) canola oil
• 1 1/2 cups (180g) semi-sweet chocolate chips

To finish:

• Chocolate buttercream icing to cover (homemade or store bought)
• grated milk chocolate (optional)

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 X 13 inch cake pan really well. Set aside.
2. Empty the cake mix and chocolate pudding mix into a large bowl. Add the sour cream, water, oil and eggs. Beat with an electric mixer on medium speed for 2 minutes, scraping the sides of the bowl occasionally. The batter will be nice and thick.
3. Fold in the chocolate chips.
4. Spread the batter into the prepared pan.
5. Bake in the preheated oven for 30 to 40 minutes (it can take longer), until well risen, the top springs back when lightly touched and a toothpick inserted in the center comes out clean.

Notes

• If desired this cake can be baked in two 9-inch round cake tins. Start checking at 30 minutes.
• If you haven't got sour cream, you can substitute with plain yogurt.
• Make sure you whisk the cake mix and pudding mix together before adding the wet ingredients as the pudding may begin to set up when you add them.
• In the UK you can use a package of chocolate flavored Angel Delight which is available in all the grocery shops.

Did you make this recipe?

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