This Death by Chocolate Cake is an intensely rich, moist, and decadent dessert that lives up to its dramatic name. By starting with a devil’s food cake mix and amplifying it with instant chocolate pudding, sour cream, and a generous amount of chocolate chips, this recipe creates a homemade-tasting cake with an incredibly fudgy, dense crumb. The secret ingredient is coffee, which doesn’t impart a coffee flavor but instead deepens and enhances the chocolate notes, making them taste more complex and sophisticated. Topped with a simple, glossy chocolate ganache frosting, this cake is a chocolate lover’s dream come true—each layer, from the tender cake to the melty chocolate chips to the smooth frosting, is designed to deliver maximum chocolate impact in every single bite.
The method for this cake is as straightforward as its flavor is complex. Combining all the liquid ingredients first ensures they are perfectly emulsified before being mixed into the dry ingredients, which results in a uniform, silky batter. The final folding in of chocolate chips guarantees pockets of melted chocolate throughout the cake. The ganache frosting is a classic and foolproof topping that comes together in minutes and pours beautifully over the cooled cake, setting into a shiny, professional-looking finish. The optional addition of walnuts to the frosting provides a delightful crunch and a slight bitterness that balances the sweetness. This cake is perfect for celebrations, potlucks, or any time a serious chocolate craving strikes. It’s a guaranteed crowd-pleaser that looks and tastes like it came from a bakery, but with the simple, reliable process of a boxed mix upgrade.
Why You’ll Love This Recipe:
• Ultimate Chocolate Intensity: Multiple sources of chocolate create an incredibly rich and deep flavor.
• Unbelievably Moist: The combination of pudding mix, sour cream, and oil guarantees a tender, fudgy crumb that stays moist for days.
• Simple Sophistication: Easy enough for a beginner but impressive enough for any special occasion.
• Customizable: Enjoy it with nuts, without, or even with a different frosting.
Ingredients:
For the Cake:
- 1 box (about 15.25 oz) Devil’s Food cake mix
- 1 box (3.9 oz) instant chocolate pudding mix
- 5 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup vegetable or canola oil
- 1 cup sour cream (full-fat recommended)
- 3/4 cup strong brewed coffee, cooled
- 2 cups (12 oz bag) semi-sweet chocolate chips
For the Ganache Frosting:
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 3 cups powdered sugar, sifted
- 1/2 cup chopped walnuts (optional)
Instructions:
Step 1: Preheat and Prepare
• Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a 10-cup Bundt pan.
Step 2: Make the Cake Batter
• In a very large bowl, combine the cake mix and instant pudding mix.
• In a separate bowl, whisk together the eggs, vanilla extract, oil, sour cream, and cooled coffee until smooth.
• Add the wet ingredients to the dry ingredients and beat with an electric mixer on medium speed for 2 minutes, until the batter is smooth and thick.
• Using a spatula, gently fold in the chocolate chips until evenly distributed.
Step 3: Bake the Cake
• Pour the batter into the prepared pan and spread it evenly.
• Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out with a few moist crumbs attached.
• Let the cake cool in the pan on a wire rack for 15-20 minutes before inverting it onto the rack to cool completely.
Step 4: Prepare the Ganache Frosting
• In a medium saucepan over low heat, melt the butter. Whisk in the cocoa powder and milk until smooth.
• Remove the pan from the heat and whisk in the vanilla extract.
• Gradually whisk in the sifted powdered sugar until the frosting is smooth and glossy. If using, stir in the chopped walnuts.
Step 5: Frost the Cake
• Once the cake is completely cool, place it on a serving plate.
• Pour the warm ganache frosting over the top of the cake, allowing it to drip down the sides.
• Let the frosting set for at least 30 minutes before slicing and serving.
Tips:
• Room Temperature Ingredients: Using room-temperature eggs and sour cream helps them incorporate more smoothly into the batter.
• Don’t Overbake: The cake is done when the center is just set. Overbaking will dry it out.
• Cool Completely: Ensure the cake is fully cooled before frosting, or the ganache will melt and become runny.
• Coffee Substitute: If you don’t have coffee, you can use an equal amount of hot water.
Storage Options:
• Room Temperature: Store covered at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep in the refrigerator for up to 5 days.
• Freezing: This cake freezes well. Wrap unfrosted cake layers tightly and freeze for up to 3 months. Thaw and frost before serving.
Death by Chocolate Cake is the ultimate indulgence for any chocolate enthusiast. Its deep, complex flavor and incredibly moist texture make it a legendary dessert that is sure to become a requested favorite.
