Chocolate Cavity-Maker Cake

Chocolate Cavity-Maker Cake
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 25 mins
  • SERVING
    12 People
  • VIEWS
    4.8K

Indulge in the decadence of this intensely moist and rich chocolate cake, where every bite is a symphony of deep, dark chocolate flavors. So intensely flavored that frosting is entirely unnecessary.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    66 g
  • Cholesterol
    63 mg
  • Fiber
    3 g
  • Protein
    6 g
  • Saturated Fat
    12 g
  • Sodium
    499 mg
  • Sugar
    46 g
  • Fat
    26 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to ensure easy release. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a large mixing bowl, combine the dark chocolate cake mix, instant chocolate pudding mix, sour cream, eggs, vegetable oil, and coffee liqueur. Beat with an electric mixer until thoroughly blended, creating a luscious, thick batter. (5 minutes)

Image Step 03
03 Step

Recipe View 2 mins Gently fold in the semisweet chocolate chips, distributing them evenly throughout the batter. (2 minutes)

Image Step 04
04 Step

Recipe View 2 mins Spoon the thick batter into the prepared Bundt pan, spreading it evenly. (2 minutes)

Image Step 05
05 Step

Recipe View 1 hrs Bake in the preheated oven until a toothpick inserted near the center comes out clean, or the cake springs back when lightly tapped, approximately 55-60 minutes. (60 minutes)

Image Step 06
06 Step

Recipe View 10 mins Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)

For an even more intense chocolate experience, use a high-quality dark chocolate cake mix and chocolate chips.
If you don't have coffee liqueur, you can substitute strong brewed coffee or espresso.
Be careful not to overbake the cake, as this can dry it out. The toothpick test is your best guide.
Dust the cooled cake with cocoa powder or powdered sugar for an elegant presentation.

Mohamed Cremin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 1.6K Ratings)
Total Reviews: (3)
  • Bobby Batz

    I substituted espresso for the liqueur and it was amazing!

  • Noemi Botsford

    My family devoured this cake in one sitting. Will definitely make it again!

  • Estella Wardbradtke

    This cake is a chocolate lover's dream! So easy to make and incredibly moist.

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