Deep Dark Secret Chocolate Cake
This decadent chocolate cake is incredibly moist and rich, thanks to the combination of Devil’s Food cake mix, instant chocolate pudding, and sour cream. A dark rum kick and a generous helping of chocolate chips add to the indulgence, while a smooth, glossy ganache elevates it to a truly special dessert.
Ingredients:
Cake Ingredients:
| Ingredient | Quantity |
|---|---|
| Devil’s Food Cake Mix (13.25 oz) | 1 box |
| Instant Chocolate Pudding (3.9 oz) | 1 box |
| Eggs | 3 |
| Brewed Coffee | ⅔ cup |
| Sour Cream | 8 oz |
| Oil | ½ cup |
| Dark Rum | 2 tablespoons |
| Chocolate Chips | 1 ½ cups |
Ganache Ingredients:
| Ingredient | Quantity |
|---|---|
| Semi-sweet Chocolate, chopped | 8 oz |
| Heavy Cream | 1 ¼ cup |
Instructions:
- Preheat oven to 350°F (175°C). Grease a standard bundt pan thoroughly.
- In a large mixing bowl, combine the eggs, sour cream, oil, coffee, and dark rum. Mix until smooth.
- Gradually add the Devil’s Food cake mix and instant chocolate pudding mix to the wet ingredients, mixing on low speed until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared bundt pan.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before inverting it onto a serving plate.
- Prepare the Ganache:
- Heat the heavy cream in the microwave or on the stovetop until it is hot to the touch (approximately 80-90 seconds in the microwave).
- Place the chopped semi-sweet chocolate in a heat-safe bowl.
- Pour the hot heavy cream over the chocolate.
- Let it sit for 1 minute, then stir gently until the ganache is smooth and glossy.
- Drizzle the ganache evenly over the cooled cake.
- Serve and enjoy!
