Death by Chocolate Cake is a sinfully delicious cake with 4x the chocolate! Packed with rich chocolatey goodness, this chocolate cake recipe is perfectly moist and sweet. Perfect for chocoholics!
Sometimes you just need a really, really good piece of chocolate cake. Wouldn’t you agree?! You know, the kind you hide from your kids and secretly eat for lunch while you’re filling their plates with celery sticks and hummus. That kind. This cake in a single word is indulgent.
It’s rich and moist and the chocolate flavor is incredible. The good news is though that while the taste hits at about 12 on a scale from 1 to 10, the ingredients aren’t truly enough to send you increasing your life insurance policy. Everything in moderation, right?!
I promise you won’t actually de from eating this chocolate cake, but you will feel like you died and went to heaven with its rich chocolate flavored goodness.
The pudding mix and sour cream help to make the cake moist and rich and thanks to the boxed cake mix in this recipe, it’s a lot simpler than trying to make a cake from scratch! Who has time for that these days?
With these easy “hacks” to the perfect chocolate cake you have yourself a tasty dessert faster and with much less effort!
What is death by chocolate cake?
Death by chocolate is a term given to the “overly” chocolate desserts, as if there were such a thing! It usually means that the dish features several different types of chocolate to increase its chocolatey goodness and that it tastes rich.
In this cake we start with a chocolate cake mix, add chocolate pudding mix and chocolate chips, then top it with a rich chocolate glaze!
What’s the difference between bundt cake and a regular cake?
Besides the obvious answer being the shapes, there’s actually more to it. Bundt cakes, because of the special pan that the batter is baked in must be more “wet” or “moist” than a regular cake. This is because there is more batter touching the pans and exposed to the heat of the oven than a regular cake pan.
Notice the fun designs and shapes embellished on the bundt pan for creating a gorgeous looking cake? Those little additions to the pan are what make all of the difference with the cakes batter, bake time, and end results. Because of them, the cake batter has to be wetter. If you used a regular cake batter in the pan you would find that it holds up okay, but that it may not result as delicious as a bundt cake recipe.
Here’s what you need to make the chocolate cake:
-1 box Devil Foods Cake Mix
-1 large box Instant Chocolate Pudding mix, 5.9 oz
-1 cup sour cream
-1/2 cup milk
-2 cups Mini Chocolate Chips**
-1 1/3 cups semi-sweet chocolate chips
-1/4 cup butter
-1/2 cup heavy whipping cream
Preheat your oven to 350F degrees.
Mix the cake batter
Using a stand mixer or handheld mixer, beat the cake mix, pudding mix, sour cream, oil, eggs, and milk. Note that the batter will be thick.
Fold in the mini chocolate chips.
Pour the batter into a well greased bundt pan. (Note: If you use coconut oil in the cake, it won’t stick. Coconut oil is wonderful like that!)
Using a greased rubber scraper, smooth the batter around a bit until it’s fairly even.
Bake for 50-55 minutes or until the top of the cake is springy to the touch.
Cool the cake for about 15 minutes, then turn it over onto a large plate and let cool completely.
Cool Cake & Make the Chocolate Glaze
To make the chocolate glaze, combine the chocolate chips, butter, and cream in a glass or ceramic bowl.
Microwave for 1 minute 30 seconds.
Open the microwave and place a plate on the top of the bowl and let it sit for 5 minutes. Remove the bowl from microwave and then whisk gently until the mixture comes together and creates a smooth chocolate glaze.
Let it sit for 5-10 minutes to thicken.
Pour the glaze on top of the cake, letting it drizzle down the sides. Top with grated chocolate curls, if desired. Let it cool to set.
Death by Chocolate Cake
- 1 box Chocolate Cake Mix
- 1 5.9oz box Instant Chocolate Pudding mix
- 1 cup Sour Cream
- 1 cup Oil
- 4 Eggs
- 1/2 cup Milk
- 2 cups Mini Chocolate Chips
- 1 1/3 cups Semi Sweet Chocolate Chips
- 1/4 cup Butter
- 1/2 cup Heavy Whipping Cream
- Preheat oven to 350 degrees F.
- Using a stand mixer or handheld mixer, beat together cake mix, pudding mix, sour cream, oil, eggs and milk. Batter will be thick.
- Fold in the mini chocolate chips.
- Pour into a well greased bundt pan. (Note: If you use coconut oil in the cake, it won't stick. Coconut oil is wonderful like that!) Using a greased rubber scraper, smooth the batter around a bit until it's fairly even.
- Bake for 50-55 minutes or until the top is springy. Cool the cake for about 15 minutes, then over turn your bundt pan onto a large plate and let cool completely.
- To make chocolate glaze, combine chocolate chips, butter and cream in a glass or ceramic bowl.
- Microwave for 1 minute 30 seconds. Open microwave and place a plate on top of the bowl and let sit for 5 minutes.
- Remove bowl from microwave and whisk gently until mixture comes together and creates a smooth chocolate glaze.
- Let sit 5-10 minutes to thicken. Pour glaze on top of cake, letting it drizzle down the sides. Top with grated chocolate curls, if desired. Let cool to set.
What kind of oil should I use for this cake?
You can use any type of baking oil such as canola, olive oil, vegetable oil or coconut. All will work but some will be better than others. For example olive oil often gives baked goods a distinct flavor that the others don’t and can be seen as off putting in most baked desserts. Coconut oil on the other hand would help to give you that perfectly greased cake that falls out of the pan without issues once baked (no chunks left behind).
Can I use regular chocolate chips?
You can use regular chocolate chips in this recipe but I think that the mini sized ones work much better because they melt perfectly into the cake. The bigger chips tend to sink to the bottom during the baking process.
Yes! It freezes perfectly well if you keep it well covered or wrapped. After your cake has cooled completely and the glaze has set (or before the glaze is added) You can wrap the cake in plastic wrap and then store in an airtight container in the freezer for up to a month. Then to eat simply let it thaw to room temperature. If it’s unglazed you can heat it up a little and add a fresh glaze to recreate that fresh from the oven feel.
Other incredible chocolate desserts you’re going to love:
- Double Chocolate Mint Cookies
- Cherry Chocolate Chip Cookies
- Hot Chocolate Cookie Cups
- Chocolate Chip Coconut Pie
- Cherry Chocolate Cream Cheese Pie
- Easy Chocolate Fondue
- Chocolate Chip Banana Bars
- Cheesecake Chocolate Chip Cookies Bars
- Chocolate Caramel Peanut Butter Bars
- Homemade Hot Fudge Sauce
- Brownies with Cheesecake Frosting
- Chocolate Raspberry Cake
- 3 Ingredient Reeses Fudge
- Oreo Krispie Treats
- Cheesecake with Berries and Chocolate Ganache
This death by chocolate cake is a delicious dessert that every chocolate love out there can love and appreciate. Death by Chocolate Cake is a sinfully delicious cake with 4x the chocolate! Packed with rich chocolatey goodness, this chocolate cake recipe is perfectly moist and sweet. Perfect for chocoholics!