Devil’s Delight Chocolate Pudding Cake
I swear I’ll post a salad recipe one of these days. I do eat green things. Honest.
This cake is one of my all-time favorites. It’s dense, moist, and rich. It’s not a molten cake, but it’s plenty gooey with pudding-y goodness (call it a cross between cake and fudge). It’s bursting with four different kinds of chocolate. It’s the tiniest bit boozey.
This isn’t really an elegant dinner party cake. It’s the kind of thing you eat and it makes you feel like you’re 8-years-old again (in the best possible way).
It’s also made with ingredients (sour cream, chocolate pudding, chocolate chips) that almost guarantee that it won’t dry out. That is, if it lasts.
Devil’s Delight Chocolate Pudding Cake
1/3 cup butter, softened
16 oz. sour cream
1/2 cup creme de cocoa
1 tsp. vanilla
2 cups flour
1 3/4 cups sugar
1/2 tsp. baking powder
1 3/4 tsp. baking soda
1 tsp. salt
2/3 cup cocoa
1 package instant chocolate pudding mix
2 cups semi-sweet chocolate chips
Creamy Chocolate Frosting
1 cup semi-sweet chocolate chips
1 cup heavy cream
1 Tbls. light corn syrup
1 Tbls. creme de cocoa
3 Tbls. butter
Preheat your oven to 350 degrees. Generously grease a 10-inch bundt pan and set aside.
Combine the wet ingredients
In a mixer, mix the eggs and butter together until completely combined. Add the sour cream and whip until frothy.
Add the creme de cocoa and vanilla. Mix well.
Combine the dry ingredients
In a large mixing bowl, add the flour, sugar, baking powder, baking soda, salt, cocoa, and chocolate pudding mix.
Stir well to make a uniform dry mix.
Mix the wet and dry ingredients together
Add the dry ingredients to the wet ingredients in your other bowl. Mix to combine.
Add the chocolate chips and mix quickly on medium-high to combine well.
Fill your pan and bake
The batter will be very thick. Spoon it into your greased bundt pan. Smooth it out to distribute evenly. Bake for about 60 to 65 minutes at 350 degrees.
When is it done?
This cake is a little tricky, because all the chocolate chips can screw up the normal toothpick test. You’ll know it’s done when the surface of the cake springs back when you touch it lightly with your finger.
If your finger leaves an indent, bake it for another 5 minutes and test it again. Don’t fret if the top of the cake cracks a little. Because this is a bundt, the surface is actually the bottom of the cake and won’t show.
Cool your cake for about 10 minutes in the pan. Then turn it out and let it finish cooling completely on a wire rack.
In the meantime, make the frosting
The Angry Chef likes frosting on his cake. I like mine plain. My solution is to make a rich chocolate frosting, and serve it on the side. So your slice of cake can be as fancy�or simple�as you like.
This is basically a ganache with some butter and creme de cocoa tossed in.
Make an improvised double boiler (or use the real thing if you have one) by filling a medium-sized saucepan with a few inches of water. Bring it to a boil on the stove. Set a stainless steel bowl in the top of the pot.
In the bowl, add the chocolate chips, heavy cream, creme de cocoa, and corn syrup.
Whisk until the chocolate is totally melted and the mixture is uniform.
Stir in the butter. Turn off the stove and take the bowl off the heat. Cool it on the counter til it’s room temp, then stick it in the fridge to get it nice and cold. Keep an eye on it. You want it to get cold, not solid.
When the frosting has cooled, whip it in your mixer until it’s thick and fluffy.
As it fluffs up, it will get thicker and lighter in color.
When it’s done, it will look about like this:
Serve thick slices of this cake�plain or slathered with frosting�with piping hot, strong coffee.
If you don’t want to bother with frosting, you could dress up a slice with a little fresh whipped cream, vanilla ice cream, or a simple dusting of powdered sugar.