I’m going to let the secret out. I am finally sharing my chocolate explosion cake recipe.
I shared a picture of my scrumptious cake on my Instagram page, and my followers went wild when I offered to share how I make it.
You really don’t need any excuse to make something this delicious, but I have some great ideas if you are looking for some!
I made this chocolate cake recipe because my husband was finally coming home.. (Thanks for finally giving him back to me Uncle Sam!)
This dessert is perfect for birthdays, bake sales, Tuesdays, family reunions, quarantine activities..
This is a five star dessert recipe. Your family will be arguing over who gets to eat the last crumb.
All of the ingredients can be found at your local grocery store for around $8.
- Sour Cream
- Semi-sweet chocolate chips
- Vegetable Oil
- Instant chocolate pudding mix
- Devils food cake mix
- Powdered Sugar
Maybe your tastebuds are just craving something delicious, but your baking skills don’t have a good history.. That is totally okay! This recipe is fool proof.
Save yourself a little bit of time by preheating your oven to 350 degrees F before you start mixing your ingredients.
Whisk your eggs and add in all of the ingredients together excluding the powdered sugar and chocolate chips. When all of your ingredients are mixed, fold the chocolate chips into the mix. This mix is relatively thick, so don’t worry that you didn’t add enough liquid!
Make sure to heavily grease your bundt pan before you pour in the cake mixture. Top the mixture off with the remaining chocolate chips.
Pop your cake into the oven for about an hour.
After an hour has passed, test your cake near the middle with a toothpick or knife. If it comes out clean, then it is time to pull your cake out!
Let your cake rest for about an hour before you flip it onto a plate and sprinkle on the powdered sugar.
You do need a bundt pan and a conventional oven to make this chocolate cake recipe.
Make sure to heavily grease the bundt pan before you pour in the chocolate cake mixture.
It doesn’t matter what brand of chocolate chips you use.
This chocolate cake is good room temperature, but it is best warmed up. Throw your piece in the microwave for 10 seconds before you eat it. Pair a piece warm with some vanilla ice cream and you might devour the whole thing in one night.
Chocolate Explosion Cake
- 12 cup bundt pan
- Conventional oven
- 1 Box Devils food cake
- 1 Box Instant chocolate pudding mix
- 2-3 cups semi-sweet chocolate chips
- 1 cup sour cream
- 4 eggs
- 1 cup vegetable oil
- 1/2 cup water
- 1/2 cup powdered sugar OPTIONAL
- Preheat your oven to 350 degrees F.
- Mix together your beaten eggs, water, pudding mix, cake mix, sour cream, and oil.
- Fold 2 cups of chocolate chips into the mixture.
- Grease a large bundt pan.
- Pour mixture into bundt pan and top with the remaining cup of chocolate chips.
- Place bundt pan in the middle rack for approximately 55 minutes– long enough for a toothpick to come out clean.
- Allow cake to cool for approximately 1 hour.
- Flip the bundt pan onto a plate and dust with powdered sugar if desired.
The cost is low and the instructions are simple, so treat yourself.
I didn’t share the calorie count because quite frankly, I would hate to see what it is.. BUT THAT DOESN’T MATTER! If the argument is happy versus healthy, then we all know I’m picking happiness every single time!
You can store it on the counter in a covered dessert tray, but you might want to hide it from the rest of your family.
I would love to see pictures of anyone who takes the time to make my incredible chocolate explosion cake, so please send them to me!