Indulge in this decadent chocolate cake, which pairs beautifully with a scoop of creamy vanilla ice cream. Perfect for gatherings or a cozy night in, this warm dessert is sure to satisfy your chocolate cravings.
Ingredients
- 1 box Devil’s Food Cake Mix
- 1 box (3.9 oz) Instant Chocolate Pudding Mix
- 5 eggs
- 1 tsp vanilla extract
- 3/4 cup oil
- 1 cup sour cream or buttermilk
- 3/4 cup brewed coffee
- 2 cups Nestlé Toll House chocolate chips
For the Ganache Icing:
- 1 stick salted butter
- 2 tbsp cocoa powder
- 1/2 box powdered sugar
- 1 tsp vanilla extract
- 3 tbsp milk
- 1/2 cup pecan pieces (optional)
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: In a large bowl, mix together the Devil’s Food cake mix and the instant chocolate pudding mix until well combined.
- Blend Liquid Ingredients: In a separate bowl, blend together the eggs, vanilla extract, oil, sour cream (or buttermilk), and brewed coffee until smooth.
- Combine Ingredients: Fold the chocolate chips into the liquid mixture, then pour this into the dry ingredients. Stir until just combined.
- Bake: Pour the batter into a greased bundt cake pan. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a cake plate or large round platter.
Make the Ganache Icing
- Heat the Butter: In a saucepan over low heat, melt the salted butter.
- Add Ingredients: Stir in the cocoa powder, powdered sugar, vanilla extract, and milk. Mix until smooth and well combined.
- Add Pecans: If desired, mix in the pecan pieces.
- Pour Ganache: Pour the warm ganache over the cooled cake.
Serve
Enjoy the cake warm with a generous scoop of vanilla ice cream for the ultimate dessert experience!
Servings and Timing
This recipe yields approximately 12 servings. The preparation time is about 20 minutes, with a cooking time of 45 minutes, bringing the total time to approximately 1 hour and 5 minutes.
Variations
- Add Flavors: Incorporate a teaspoon of espresso powder for a more intense chocolate flavor.
- Different Chips: Use white chocolate chips or caramel chips for a unique twist.
- Frosting Options: Top with whipped cream instead of ganache for a lighter option.
Storage/Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. To reheat, simply warm a slice in the microwave for about 10-15 seconds.
10 FAQs
- Can I use a different cake mix?
Yes, any chocolate cake mix will work, but the flavor may vary. - What if I don’t have brewed coffee?
You can substitute it with hot water or milk, though the coffee enhances the chocolate flavor. - Can I make this cake in advance?
Yes, you can bake it a day in advance and warm it up before serving. - Is this cake gluten-free?
No, this recipe uses standard cake mix, but you could use a gluten-free chocolate cake mix. - Can I use a different type of pudding?
While chocolate pudding is recommended, vanilla pudding can be used for a milder flavor. - What can I substitute for sour cream?
Greek yogurt or a non-dairy yogurt can be used as a substitute. - How can I make this cake richer?
Consider adding a layer of chocolate ganache filling between layers if you opt for a layered cake. - Is the ganache necessary?
The ganache adds richness, but the cake is delicious on its own. - How long does the cake last?
The cake can last up to 3 days at room temperature if stored properly. - What’s the best way to serve this cake?
Serve it warm with vanilla ice cream for a delightful contrast of temperatures and textures.
Conclusion
This Chocolate Cake served warm with vanilla ice cream is a rich, comforting dessert that’s perfect for any occasion. Whether you’re celebrating a special event or just treating yourself, this cake delivers on flavor and decadence. Enjoy the delightful combination of warm chocolate and creamy ice cream for an unforgettable experience!