Description
A decadent, rich chocolate cake made with a blend of devil’s food cake mix, chocolate pudding, and brewed coffee, topped with a luscious ganache icing. Perfect when served warm with vanilla ice cream for an indulgent treat!
Ingredients
Scale
For the Cake:
- 1 box Devil’s Food cake mix
- 1 box (3.9 oz) instant chocolate pudding
- 5 eggs
- 1 tsp vanilla extract
- 3/4 cup oil
- 1 cup sour cream or buttermilk
- 3/4 cup brewed coffee
- 2 cups Nestlé Toll House chocolate chips
For the Ganache Icing:
- 1 stick salted butter
- 2 tbsp cocoa powder
- 1/2 box powdered sugar
- 1 tsp vanilla extract
- 3 tbsp milk
- 1/2 cup pecan pieces
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a bundt cake pan.
- In a large bowl, mix together all the dry ingredients (cake mix and chocolate pudding).
- In a separate bowl, whisk together all the liquid ingredients (eggs, vanilla, oil, sour cream or buttermilk, and brewed coffee).
- Combine the dry and liquid mixtures and blend well.
- Fold in the chocolate chips.
- Pour the batter into the prepared bundt cake pan and bake for 45 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes before turning it over onto a cake plate or large round platter.
For the Ganache Icing:
- In a saucepan over low heat, melt the butter.
- Add the cocoa powder, powdered sugar, vanilla extract, milk, and pecan pieces. Stir until smooth.
- Pour the warm ganache over the cooled cake.
- Serve warm, preferably with vanilla ice cream. If necessary, reheat in the microwave before serving.
Notes
- Serve this cake warm for the best experience, especially with a scoop of vanilla ice cream.
- If you prefer, substitute buttermilk for a tangier flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 42g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg