Description

This rich and moist Chocolate Cake recipe, made with Devil’s food cake mix, instant pudding, and a hint of coffee, is a chocolate lover’s dream. Topped with a warm, gooey ganache frosting and crunchy walnuts, it’s the ultimate dessert for any occasion. Easy to bake and irresistibly decadent, this chocolate cake is perfect for celebrations or indulgent evenings at home.

Ingredients

For the Cake:

1 box Devil’s Food Cake mix
1 box instant chocolate pudding
5 eggs
1 teaspoon vanilla extract
3/4 cup oil
1 cup sour cream or buttermilk
3/4 cup brewed coffee
2 cups Nestle Toll House chocolate chips

For the Ganache Frosting:

1 piece salted butter
2 tablespoons cocoa powder
1/2 bag powdered sugar
1 teaspoon vanilla extract
3 tablespoons milk
1/2 cup chopped walnuts

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Instructions

Preheat oven to 350°F (175°C).
In a bowl, mix together the dry ingredients (cake mix and pudding).
In a separate bowl, whisk together the wet ingredients (eggs, vanilla, oil, sour cream, and coffee).
Combine the dry and wet mixtures and stir until well incorporated.
Fold in the chocolate chips.
Pour the batter into a greased cake pan.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10 minutes before transferring to a serving plate.

Ganache Frosting:
9. Melt butter in a saucepan over low heat.
10. Stir in cocoa powder, powdered sugar, vanilla, milk, and walnuts.
11. Pour the warm ganache over the cake.
12. Serve warm or reheat in the microwave before serving if needed.

Notes

Sour cream makes the cake extra moist, but buttermilk is a great alternative.
Use freshly brewed coffee for enhanced chocolate flavor.
Optional: Add a pinch of salt to the ganache for a sweet-savory contrast.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking