Cakes are a pain. Literally.
Layer cakes are beautiful, rewarding, and… dangerous. I’ll spare you the gruesome details, but a slip up while cutting cake layers sent me to the ER last night. Now I can say that I’m one of the few people who got a laceration while making a birthday cake. Nonetheless, I was very lucky and it got stitched up really well… but I think I’m going to stick to making Bundt cakes for a while.
Reasons Bundt cakes rock:
- They’re super moist.
- It’s redonklulous how easy they are (just bake and pour the glaze on).
- They don’t need fancy frosting techniques, the pan does all of the decorating, making the end result look sophisticated and elegant effortlessly!
- Bundt cakes keep really well, and actually get better with age.
- Bundt cakes aren’t dangerous.
Now that I’ve hopefully convinced you to go and buy yourself a Bundt pan, let’s talk about this Bundt cake that I made for my friend Ian’s birthday.
It’s over the top, it pushes the limits, and it’s out-of-this-world.
Let me break it down for you.
It’s chocolate cake with chocolate pudding filled generously with chocolate chips and completely drenched in chocolate ganache. No wonder it’s called “too much chocolate cake.”
But seriously, can you ever have too much chocolate?
After tasting this cake, I don’t think so. In the words of Mae West, “too much of a good thing can be wonderful.”
P.S. Sorry this post took so long to write, it’s deceptively difficult to type with one hand.
1 package devil’s food cake mix
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1/2 cup warm coffee
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and coffee. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.
Adapted from All Recipes
Melt all ingredients in pot over low heat on the stove–stirring constantly–or in bowl in microwave. Pour over cooled cake.
Adapted from Shirley Corriher’s Bakewise
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