Description
This Ridiculous Chocolate Pudding Cake is rich, indulgent, and incredibly easy to make. With its moist chocolatey layers enhanced by distinct pudding texture and decadent frosting, it’s a dessert your family and friends will love. The combination of cake mix, pudding, and sour cream ensures a perfectly dense and moist cake, while the chocolate chips add delightful bursts of texture and flavor. This dessert is perfect for chocolate lovers and is excellent for celebrations, potlucks, or any special occasion.
Ingredients
Units
Scale
For the Chocolate Cake
- 1 (15.25 ounce) box chocolate cake mix
- 1 (3.9 ounce) box instant chocolate pudding
- 1 (16 ounce) container sour cream
- 3 eggs
- 1/3 cup vegetable oil
- 1/2 cup water
- 2 cups semi-sweet chocolate chips
For the Chocolate Frosting
- 1/4 cup butter, room temperature
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1/4 cup heavy cream
Instructions
- Prepare the Bundt Pan
Preheat your oven to 350°F (175°C). Liberally grease a 10-inch bundt pan using butter or shortening and lightly dust it with flour to prevent sticking. Set aside. - Mix the Cake Batter
In the bowl of your stand mixer fitted with the paddle attachment, combine the chocolate cake mix, instant chocolate pudding, sour cream, eggs, vegetable oil, and water. Mix on low speed for 30 seconds to incorporate the ingredients, then increase to medium speed and beat until smooth, about 1 minute. Stir in the chocolate chips, then pour the batter into the prepared bundt pan. - Bake the Cake
Place the bundt pan in the preheated oven and bake for 55-60 minutes, or until the cake is set and a toothpick inserted into the cake comes out clean. Remove from the oven and allow the cake to cool in the pan for 10 minutes. Then, carefully invert the pan onto a serving plate and let the cake cool completely before applying frosting. - Make the Frosting
In the bowl of your stand mixer, combine the butter, cocoa powder, and powdered sugar on low speed until well combined. Add the vanilla extract and heavy cream, and increase the mixer speed to medium. Beat for 1-2 minutes until the frosting is creamy and smooth, scraping down the sides of the bowl as necessary. - Frost and Garnish
Spread the chocolate frosting over the top of the cooled bundt cake. For an extra decadent finish, garnish with additional chocolate chips if desired.
Notes
- Storage Tips: Keep the cake in an airtight container or cake saver on the counter for up to 3 days. Alternatively, refrigerate it for up to 1 week, but allow it to come to room temperature before serving.
- Freezing Tips: Freeze the cake (without frosting) by wrapping it tightly with plastic wrap and then a layer of foil. Store in the freezer for up to 1 month. Thaw the cake in the refrigerator, then add frosting before serving for best results.
- For even baking, ensure your oven is fully preheated before placing the cake inside.
- Use room-temperature eggs and sour cream for a smoother batter.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
