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Ridiculous Chocolate Pudding Cake


  • Author: Christine

Description

The Ridiculous Chocolate Pudding Cake is an indulgent dessert that combines the ease of a boxed cake mix with the rich, moist texture of instant chocolate pudding and the creamy decadence of homemade chocolate frosting. This cake is perfect for any occasion, from family gatherings to special celebrations, and is sure to satisfy the most discerning chocolate lover. The semi-sweet chocolate chips baked into the cake create delightful pockets of gooey chocolate, making each bite an irresistible treat.


Ingredients

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 extract
  • 1/4 cup heavy cream

Instructions

Make the Cake:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature when you’re ready to bake, which is key for even baking.
  2. Prepare the Pan: Grease a 10-inch bundt pan liberally with butter or shortening, then lightly dust it with flour. This step prevents the cake from sticking and helps it release smoothly after baking.
  3. Mix the Batter: In a large mixing bowl, combine the chocolate cake mix, instant chocolate pudding, sour cream, eggs, vegetable oil, and water. Mix on low speed for 30 seconds to combine, then increase to medium speed and beat until smooth, about 1 minute. Gently fold in the chocolate chips to ensure they are evenly distributed.
  4. Bake the Cake: Pour the batter into the prepared bundt pan and bake for 55-60 minutes. To check if the cake is done, insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s ready. Let the cake cool in the pan for 10 minutes before inverting it onto a plate. Allow it to cool completely before frosting.

Make the Frosting:

  1. Mix the Frosting: In a stand mixer fitted with the paddle attachment, beat the butter, cocoa powder, and powdered sugar on low speed until combined. Add the vanilla extract and heavy cream, then beat on medium speed for 1-2 minutes until the frosting is smooth and creamy. Adjust the consistency by adding more cream if too thick or more powdered sugar if too thin.
  2. Frost the Cake: Spread the frosting evenly over the top of the cooled cake, using a spatula to create smooth or decorative swirls. Garnish with additional chocolate chips if desired.

Notes

  • Substitutions: If you don’t have sour cream, you can use plain Greek yogurt as a substitute. For a dairy-free version, opt for non-dairy yogurt and plant-based margarine in the frosting.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring the cake to room temperature before serving for the best texture.
  • Freezing: This cake freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight and frost before serving. The cake can be frozen for up to 3 months.