Death by Chocolate Cake
A rich and moist chocolate cake experience that melts in your mouth, perfect for any occasion.
Ingredients
For the cake
- 1 box Devil's Food cake mix A classic that promises fluffy, chocolatey goodness.
- 1 box (3.9 oz) instant chocolate pudding For an added layer of smoothness.
- 5 large eggs Essential for the cake’s structure and moisture.
- 1 tsp vanilla extract A hint of warmth complementing the rich chocolate flavor.
- 3/4 cup vegetable oil Ensuring ultra-moist cake.
- 1 cup sour cream or buttermilk Adding tanginess and richness.
- 3/4 cup brewed coffee Enhances the chocolate flavor.
- 2 cups Nestlé Toll House chocolate chips For pockets of melty goodness.
For the ganache
- 1 stick salted butter Creamy and indulgent.
- 2 tbsp cocoa powder Intensifying the chocolatey taste.
- 1/2 box powdered sugar Sweetens the ganache.
- 1 tsp vanilla extract For extra depth in the frosting.
- 3 tbsp milk To achieve silky smooth ganache.
- 1/2 cup pecan pieces For a delightful crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
- In a large bowl, combine the Devil's Food cake mix and the instant chocolate pudding mix, stirring gently.
- Add the eggs, vanilla extract, vegetable oil, sour cream (or buttermilk), and brewed coffee. Mix well until the batter is smooth.
- Gently fold in the chocolate chips until evenly distributed.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean.
Ganache Preparation
- As the cake cools, melt the butter in a saucepan over medium heat.
- Stir in cocoa powder, powdered sugar, vanilla extract, and milk until smooth.
- Once the cake is cool, drizzle the ganache over the top and sprinkle with pecans.
- Allow the ganache to set for 10-15 minutes before slicing.
Notes
Consider using strong coffee or espresso for more flavor. Storing the cake in an airtight container maintains moisture for days.