Ultimate chocolate overload cake
The Ultimate Chocolate Overload Cake is a dream come true for chocolate lovers, packed with layers of rich cake, frosting, and chocolatey additions. It's the perfect dessert for any occasion when you want to indulge in the ultimate chocolate experience.
Ingredients
- 1 box of chocolate cake mix
- 2 small boxes of instant chocolate pudding
- 1 cup of warm water
- ¾ cup of oil
- 5 extra-large eggs large eggs can also be used
- 1 ¾ cups of chocolate chips divided
- ½ cup of heavy cream
Instructions
- Preheat the oven to 325°F and grease a bundt pan with cooking spray. Set it aside.
- Using a stand mixer or hand mixer, combine the cake mix, pudding mixes, water, oil, and eggs until just blended.
- Stir in the ¾ cup of chocolate chips, if using, and pour the batter into the prepared bundt pan.
- Bake for about 1 hour or until a cake tester comes out clean. Start checking at 50 minutes, as baking time may vary depending on your oven. Let the cake cool completely.
- Once the cake has cooled, heat ½ cup of heavy cream in a small saucepan, stirring constantly until it begins to simmer and steam.
- Pour the cream over 1 cup of chocolate chips and let it sit for 1-2 minutes. Then, whisk until the mixture becomes a smooth and silky ganache.
- Allow the ganache to sit for a few minutes to thicken slightly, then pour it over the cake. Optionally, top with sprinkles. Serve immediately.
Notes
Warm water is perfect for this recipe—there’s no need for boiling water. I simply run my tap until the water is warm and then measure it out for the cake.
Always remember to grease your cake pan with cooking spray to ensure the cake releases easily without sticking.
Including chocolate chips in the batter is completely optional. While I personally love the texture they add, you can definitely skip them if you prefer.
Make sure not to leave any batter behind. Use a spatula to scrape every bit of it from the bowl into the bundt pan.
Start checking the cake at around 40 minutes since oven temperatures can vary. If a tester comes out clean, go ahead and remove the cake.
Let the cake cool thoroughly. I usually allow it to cool quite a bit before flipping it out, and sometimes I even let it cool entirely in the pan—it works either way. Just ensure it’s fully cooled before adding the ganache so it doesn’t melt into the cake.
To easily remove the cake from the bundt pan, run a butter knife around the outer edge between the cake and the pan. Then place your serving plate on top and invert it—your cake should slide right out onto the plate.
Always remember to grease your cake pan with cooking spray to ensure the cake releases easily without sticking.
Including chocolate chips in the batter is completely optional. While I personally love the texture they add, you can definitely skip them if you prefer.
Make sure not to leave any batter behind. Use a spatula to scrape every bit of it from the bowl into the bundt pan.
Start checking the cake at around 40 minutes since oven temperatures can vary. If a tester comes out clean, go ahead and remove the cake.
Let the cake cool thoroughly. I usually allow it to cool quite a bit before flipping it out, and sometimes I even let it cool entirely in the pan—it works either way. Just ensure it’s fully cooled before adding the ganache so it doesn’t melt into the cake.
To easily remove the cake from the bundt pan, run a butter knife around the outer edge between the cake and the pan. Then place your serving plate on top and invert it—your cake should slide right out onto the plate.