Description
Indulge in a decadent dessert with this Death by Chocolate Cake. Made with Devil’s Food cake mix, rich chocolate chips, and a luscious ganache icing, this cake is perfect for chocolate lovers! Serve warm with vanilla ice cream for the ultimate treat.
Ingredients
Scale
-
For the Cake:
- 1 box Devil’s Food cake mix
- 1 box (3.9 oz) instant chocolate pudding
- 5 large eggs
- 1 tsp vanilla extract
- 3/4 cup vegetable 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
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt cake pan.
- Mix the dry ingredients: In a large bowl, combine the cake mix and chocolate pudding mix.
- Mix the wet ingredients: In a separate bowl, whisk together the eggs, vanilla extract, vegetable oil, sour cream (or buttermilk), and brewed coffee.
- Combine: Gradually add the wet ingredients to the dry ingredients and mix until smooth. Fold in chocolate chips.
- Bake: Pour the batter into the bundt pan and bake for 45 minutes. Cool for 10 minutes before transferring to a cake plate.
- Make the ganache: In a small saucepan, melt butter over low heat. Stir in cocoa, powdered sugar, vanilla extract, and milk until smooth. Add pecans.
- Pour ganache over the cake while still warm. Serve warm, ideally with vanilla ice cream. Enjoy!
Notes
- The coffee enhances the chocolate flavor without making the cake taste like coffee.
- If you prefer a nut-free version, simply omit the pecan pieces.
- Be sure to cool the cake for at least 10 minutes before transferring it to the plate to prevent it from breaking.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 32g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg