Description
This Ridiculous Chocolate Pudding Cake is an indulgent dessert that combines a moist chocolate cake with a rich chocolate pudding layer. Topped with a luscious homemade chocolate frosting, this cake is perfect for chocolate lovers looking for a decadent treat that’s surprisingly easy to make.
Ingredients
Scale
Cake and Pudding:
- 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 and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the chocolate cake mix, instant chocolate pudding mix, sour cream, eggs, vegetable oil, and water. Beat the mixture with an electric mixer on medium speed until well blended and smooth.
- Add Chocolate Chips: Fold in 2 cups of semi-sweet chocolate chips evenly into the batter without overmixing.
- Bake Cake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for about 50 to 55 minutes, or until the top looks set and a toothpick inserted near the center comes out with moist crumbs.
- Prepare Frosting: While the cake is baking, make the frosting by creaming the room temperature butter and cocoa powder together in a bowl until smooth. Gradually add powdered sugar, alternating with the heavy cream, beating until the frosting is fluffy. Stir in the vanilla extract.
- Cool and Frost Cake: Allow the cake to cool completely in the pan on a wire rack. Once cooled, spread the prepared chocolate frosting evenly over the top of the cake.
- Serve: Slice into 12 servings and enjoy this rich, fudgy chocolate pudding cake as a perfect ending to any meal or an indulgent treat throughout the day.
Notes
- For best results, use room temperature eggs and butter for smoother mixing and frosting consistency.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
- Store leftover cake covered in the refrigerator for up to 5 days to maintain freshness.
- Let the frosting sit at room temperature for a few minutes before spreading if it becomes too firm from refrigeration.
