Death by Chocolate Bundt Cake: A Decadent Indulgence
For those with an insatiable craving for chocolate, look no further than this decadent Death by Chocolate Bundt Cake. This recipe promises to deliver a rich, indulgent experience that will satisfy even the most ardent chocoholic. A moist and fudgy cake base is generously studded with chocolate chips, then topped with a velvety smooth ganache. It's a symphony of chocolate flavors that will leave you craving more.
Ingredients
- 1 box devil's food cake mix
- 1 box instant chocolate pudding mix
- 5 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup vegetable oil
- 1 cup sour cream or buttermilk
- 3/4 cup brewed coffee, cooled
- 2 cups Nestle Toll House chocolate chips
For the Ganache:
- 1 stick unsalted butter
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1/2 cup chopped pecans (optional)
Instructions
Preparing the Cake:
- Combine dry ingredients: In a large bowl, whisk together the devil's food cake mix and instant chocolate pudding mix.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, vanilla, oil, sour cream or buttermilk, and brewed coffee.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in chocolate chips: Gently fold in the chocolate chips until evenly distributed.
- Bake: Pour the batter into a greased and floured bundt pan. Bake in a preheated 350°F (175°C) oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before inverting onto a serving plate.
Making the Ganache:
- Melt butter: In a small saucepan over low heat, melt the unsalted butter.
- Combine ingredients: Remove from heat and whisk in the cocoa powder, powdered sugar, vanilla, and milk until smooth.
- Add pecans: Stir in the chopped pecans, if desired.
Assembling the Cake:
- Pour ganache: Pour the warm ganache over the cooled cake, allowing it to drip down the sides.
- Serve: Serve immediately for a warm, gooey experience, or let it cool slightly before serving.
Tips for Success
- For a more intense chocolate flavor, use brewed coffee instead of water to make the cake mix.
- To prevent the ganache from seizing, make sure all the ingredients are at room temperature before combining.
- For a richer ganache, use dark chocolate cocoa powder.
- Experiment with different types of chocolate chips, such as semi-sweet or dark chocolate.
- If you don't have sour cream, you can use buttermilk or Greek yogurt as a substitute.
- For a gluten-free version, use a gluten-free devil's food cake mix.
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