Description
This Ridiculous Chocolate Pudding Cake is an indulgent, rich dessert that combines the decadence of chocolate cake with the creamy texture of chocolate pudding. Easy to prepare with simple ingredients, this moist and fudgy cake is perfect for chocolate lovers and makes a delightful treat for any occasion.
Ingredients
Scale
Cake and Pudding Mixture
- 1 (15.25 ounce) box chocolate cake mix
- 1 (3.9 ounce) box instant chocolate pudding mix
- 1 (16 ounce) container sour cream
- 3 eggs
- 1/3 cup vegetable oil
- 1/2 cup water
- 2 cups semi-sweet chocolate chips
Frosting
- 1/4 cup butter, room temperature
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cake once the batter is prepared.
- Prepare Batter: In a large mixing bowl, combine the chocolate cake mix, instant chocolate pudding mix, sour cream, eggs, vegetable oil, and water. Mix thoroughly until smooth and well blended.
- Add Chocolate Chips: Fold in the 2 cups of semi-sweet chocolate chips gently into the batter to ensure even distribution.
- Pour Batter: Pour the prepared batter evenly into a greased or parchment-lined 9×13 inch baking pan.
- Bake Cake: Bake in the preheated oven for approximately 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Prepare Frosting: While the cake is baking, in a medium bowl, beat together the room temperature butter and unsweetened cocoa powder until smooth. Gradually add the powdered sugar, then the vanilla extract, and finally the heavy cream, beating until the frosting is creamy and spreadable.
- Cool Cake: Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
- Frost Cake: Spread the prepared chocolate frosting evenly over the cooled cake.
- Serve: Slice into 12 servings and enjoy your rich, chocolaty pudding cake!
Notes
- For an extra fudgy texture, consider serving the cake slightly warm.
- Use high-quality cocoa powder for a richer chocolate flavor.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- Optional: Top with whipped cream or fresh berries for added contrast and freshness.
