It’s been a while. Our summer has been so fun and so busy! I’m sad that it’s over, but excited to be back to our routine. We’ve all been eating too much crap and staying up too late!
But my little blogging hiatus was worth it, because people, I am giving you a recipe that’s pretty damn amazing.
Years ago my friend Emily (yes, we have the same name) turned me onto this. It’s called Cavity Maker’s Chocolate Cake, and it is so simple to put together, yet so freaking good, that you will be blown away. I DON’T EVEN LIKE CHOCOLATE CAKE but I love this. Seriously. It’s that good. Every time I make it, people ask me for the recipe.
A few things about this recipe: it’s rich. Like, super rich, but not super sweet. There is no frosting or icing needed for this recipe, that’s why it calls for a bundt pan. Good luck icing a bundt pan cake! And yes, there is alcohol in this cake, but it cooks off.
You’ll want to preheat your oven to 350 degrees and grease and flour a bundt pan. I love Pam for Baking when any recipe calls for flouring a cake pan, because honestly, flouring a cake pan is a gigantic pain in the butt.
In a mixer, combine a box of dark chocolate cake mix (Pillsbury makes one,) sour cream, eggs, coffee liqueur (I always use Kahlua), oil, and instant chocolate pudding mix (just the powder, nothing more.) Mix in the chocolate chips. Pour (or spoon, because it’s thick) the batter into your bundt pan. Bake for one hour.
The instructions say to let it cool, and obviously, you’ll need to do that so the cake doesn’t fall apart. But trust me, this cake is AWESOME heated up. We often heat up our slices in the microwave and serve it with some vanilla ice cream. It’s heaven.
Cavity Maker's Chocolate Cake
A delicious, chocolaty masterpiece that is crazy simple to make!
- 1 package dark chocolate cake mix
- 1 package instant chocolate pudding mix
- 1 16 ounce container sour cream
- 3 eggs
- 1/3 cup vegetable oil
- 1/2 cup coffee flavored liqueur I use Kahlua
- 2 cups semisweet chocolate chips
Preheat oven to 350 degrees F. Grease and flour a 10 Bundt pan.
In a large mixing bowl, combine cake mix, pudding mix, sour cream, eggs, oil and liqueur. Beat until ingredients are well blended. Mix in chocolate chips. Spoon into Bundt pan.
Bake in preheated oven for 1 hour. Cool 10 minutes in pan, then remove from pan and cool on wire rack.