This chocolate cake tastes as good as it looks! It’s a dense, moist and simply perfect chocolate cake. And honestly, it’s a fairly easy cake to make from scratch. What makes it great? It’s the extra chocolate pudding mix and semi-sweet chocolate chips that take it to the next level.
Here’s what you need to make this lovely dessert at home.
For the cake:
2 cups granulated sugar
1/2 cup (1 stick) of unsalted butter, softened
3 large eggs
2 1/2 cups cake flour
1 cup baking cocoa, sifted (splurge on this cake and get the best available.)
2 tsp. baking soda
1/2 tsp. salt
1 (3.4 oz.) box of instant chocolate pudding mix
2 1/4 cups buttermilk
1 cup 62% semi-sweet baking chunks or morsels
For the Ganache Icing:
1/2 cup boiling water
1/2 cup (1 stick) of unsalted butter
1 tsp. vanilla extract
1 cup of baking cocoa
3 1/2 cups confectioner’s sugar
3 Tbs. heavy whipping cream
1/2 cup of mini chocolate morsels- for topping
Step 1: before you do anything else, set 2 sticks of butter out to warm a bit and soften. You can also set out the three eggs.
Step 2: Preheat the Oven to 350 degrees- convection bake this cake for best results. Grease a bundt or a tube pan. (I use a spare tube pan that I’ll never use for baking an angel food cake. I don’t know if this is really necessary, but my grandma would never let grease touch her angel food cake pan even if it could be throughly washed.)
Step 3: Now it’s time to make the batter. Beat the sugar, softened butter and vanilla extract in a large bowl. Add the three eggs and continue to mix. In a separate bowl, sift the cake flour, baking cocoa, soda, salt and chocolate pudding together. Slowly add the dry mixture, alternating with the buttermilk, continuing to mix. Fold in the chocolate chunks or morsels.
Step 4: Pour the batter into the greased bundt or tube pan. Bake on the convection bake setting at 350 degrees for approximately 62-65 minutes. Test with a toothpick until it comes out clean. (The convection bake prevents the bottom of the cake from burning while the remaining cake batter is still baking, since it is such a dense delicious mess.) When the cake is finished baking remove from the oven and let it completely cool on a wire rack.
Step 5: Once it has completely cooled, it’s time to make the icing. In a large mixing bowl, combine the 1/2 cup boiling water, softened butter and vanilla extract. Make sure the butter is melted. Stir in one cup baking cocoa. Add the confectioner’s sugar slowly, sift it into the mixture and mix well. Add the heavy cream one tablespoon at a time and mix to determine the consistency before adding any additional heavy cream.
Step 6: Pour the delicious ganache icing over the cake. (Note: use a cake plate or serving dish that has a lip; the icing will run otherwise.) Start from the center and work your way out and around the cake. You’ll have plenty of icing so be generous on the cake. There will still be enough icing to lick off of spoons afterward….promise. After letting the icing set for just a bit, sprinkle the top of the cake with mini morsels.
Oh, yes please, I’d like a slice… Happy cooking. If you bake this yummy cake let me know, or send me a pic on Facebook. I hope you like it as much as me and my family.
- 2 cups granulated sugar
- 1/2 cup (1 stick) of unsalted butter, softened
- 3 large eggs
- 2 1/2 cups cake flour
- 1 cup baking cocoa, sifted (splurge on this cake and get the best available.)
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 (3.4 oz.) box of instant chocolate pudding mix
- 2 1/4 cups buttermilk
- 1 cup 62% semi-sweet baking chunks or morsels
- 1/2 cup boiling water
- 1/2 cup (1 stick) of unsalted butter
- 1 tsp. vanilla extract
- 1 cup of baking cocoa
- 3 1/2 cups confectioner's sugar
- 3 Tbs. heavy whipping cream
- 1/2 cup of mini chocolate morsels- for topping
- Set 2 sticks of butter out to soften.
- Preheat the oven to 350 degrees- For best results convection bake. Grease a bundt or tube pan.
- Beat the sugar, softened butter and vanilla extract in a large mixing bowl. (Or use a stand mixer.)
- Add the eggs, mix well.
- In a separate bowl, sift the cake flour, baking cocoa, soda, salt and chocolate pudding together.
- Slowly mix the dry ingredients with the sugar/butter mixture, alternating with the buttermilk.
- Mix well and then fold in the chocolate chunks or morsels.
- Pour into a greased pan and convection bake at 350 degrees for 62 to 65 minutes. Check with a toothpick to determine if it's done.
- Completely cool before making the icing.
- In a large bowl, combine 1/2 cup boiling water, softened butter and vanilla extract. Make sure the butter is melted. Slowly stir in one cup of sifted baking cocoa. Add the sifted confectioner's sugar slowly and mix well. Add the heavy cream one tablespoon at a time, until reaching desired consistency.
- Pour the ganache icing over the cooled cake. Start from the center and working outward. Be generous there is plenty of icing. If desired, sprinkle with mini-morsels or topping of your choice.