My friend, and budding cake baker, Ann was needing a chocolate-chocolate chip cake recipe. I played around with some ideas and gave her one better... and an extra "chocolate"!
This cake is a breeze to make! It has a dense yet light quality, with a soft textural bite on the inside and out from the chocolate chips. I wouldn't recommend this as a double layer cake, for that dense/light quality reason. It may fall or sink in on you if made into a double layer.
I serve this cake with fresh whipped cream just to cut the richness. *wink wink* Ohhh... Chocolate Whipped Cream.... that could be a fourth! Please enjoy Ann's cake, and Happy Baking! -Scotty
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty
Chocolate Chocolate Chocolate Chip Cake
1 (18.25 ounce) DEVIL’S FOOD CAKE mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup grapeseed oil
4 large eggs
1/2 cup hot brewed coffee
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini chocolate chips
- preheat oven to 350 degrees… grease and flour (or spray Baker’s Joy) a Bundt pan
- Combine the cake mix, pudding mix, grapeseed oil, sour cream, vanilla, eggs one at a time, and brewed coffee. Beat and mix until smooth. Stir in the chocolate chips.
- Pour the batter into your prepared cake pan, even the top and sides, tap on the counter to release air bubbles, and Bake for one hour or until your cake tester comes out clean. Cool completely.
Chocolate Ganache Glaze
1 cup Semi-Sweet mini chocolate chips, plus extra for garnish
2/3 cup heavy cream
1 tablespoon dark agave nectar or corn syrup (add shine to the ganache. May be omitted if you don't like shiny things)
small pinch salt
- Place the chocolate chips in a bowl. Bring the heavy cream and salt to a soft boil (careful of over-boil on the stove) . Pour over the chips and let rest for a minute.
- Mix until smooth, and add the Agave or corn syrup; mix well to a nice smooth shine. Place the cake on a metal cake rack with a pan or plate underneath, and pour the ganache over the top. Smooth the ganache out decoratively and let the excess drip off into the pan. Sprinkle the top with mini chocolate chips and let the cake rest.
- Carefully remove the cake to a cake plate or stand. Dig in when ready!