This week is a chocolate cake kind of a week. One of those weeks, post vacation, where I feel like I just need another vacation. I just need to wrap my head around everything happening in my life. Tell me I’m not the only one who when you have no idea what to do, you do something completely unrelated to anything that needs resolution … you know, like baking an extravagant chocolate cake for no reason, and for no one. I’m not worried though, my brothers will happily inhale it.
I have a lot of work to do on the blog, and I’m hoping to launch a very special addition to MCO in 2018. More to come on that closer to launch date. Additionally, I am juggling my day job, some side projects and kinda-sorta–obviously not with this chocolate cake– trying to go to the gym. Just to make it really fun, in true “welcome to being an adult” fashion, Life went ahead and threw me for a loop (see #1)
Chocolate cake is never a bad idea. Neither is bread, but let’s not get off track here. This chocolate cake is my absolute favorite, and it’s a fan favorite as well. I’ve used the cake portion of the recipe for cupcakes, Oreo Cakes, and chocolate caramel cakes and it’s always a winner. Although it’s based on boxed devil’s food cake, I also add in a box of chocolate pudding mix and semi-sweet chocolate chips. It’s really for the chocolate lover, because aside from three kinds of chocolate in the cake batter (yes, I licked the paddle. It’s THAT good), there’s also cocoa powder in the frosting, and you can top it off with chocolate ganache (optional).
So when life’s got you down, I hope this chocolate cake makes you smile again, and realize that at least when everything else is out of your control… there’s certainty in chocolate cake!
Inspired by this recipe
- 1 package Devils Food Cake
- 1 chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- 2 cups Dark or Milk chocolate chips
- 3 Sticks Unsalted Butter
- 1 tablespoon Vanilla Extract
- 4-5 Cups Powdered Sugar
- 4 tablespoons Cocoa Powder
- 2-3 tablespoons milk (if needed for loosening up the frosting)
- 1 lb semi sweet chocolate chips
- 1 cup heavy whipping cream
- Preheat the oven to 350 F
- In the bowl of your stand mixer, mix together the cake and pudding mixes, sour cream, oil, eggs and water.
- Stir in the chocolate chips and pour batter into 2 well-greased cake pans
- Bake for 30-45 minutes, until wooden toothpick inserted comes out clean
- Cool the cake completely in the pan, then remove and place on a cooling rack. If you plan to frost the next day, wrap the cakes in plastic wrap and refrigerate
- In the bowl of your stand mixer, with the paddle attachment, beat together the butter and vanilla extract until light and fluffy
- Add sugar one cup at a time, beating for eat least 1 minute between adding the next cup
- Add cocoa powder and beat the frosting for another 3-4 minutes. Add milk, by the tablespoon if you feel it needs to be loosened up.
- Place chocolate chips in a medium bowl
- In a small saucepan, heat heavy whipping cream until just before boiling
- Pour whipping cream onto chocolate chips and whisk until smooth and creamy
- Pour the ganache over the top of the frosted cake, and use a frosting knife to spread evenly and slightly spill over the edges for a dripping effect
- Refrigerate for 30 minutes before serving
- NOTE: Be sure cakes have cooled completely before frosting.