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Must Try Chocolate Cake

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Ingredients

1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
1 cup sour cream
1⁄2 cup water
1⁄2 cup vegetable oil
4 large eggs
chocolate frosting
6 ounces semisweet chocolate (I use 6 squares baker's semisweet chocolate)
1⁄2 cup heavy cream
1 cup butter, cut into tablespoon sizes
2 1⁄2 cups confectioners' sugar, sifted

Must Try Chocolate Cake

  • 45 mins
  • Serves 8
  • Easy

Directions





Here’s for you the deliciously awesome Darn Good Chocolate Cake. So just go and grab this recipe now!



Steps

1
Done

Preheat oven to 350°F.

2
Done

Grease 2 9-inch round cake pans.

3
Done

Dust with flour and tap out the excess; set pans aside.

4
Done

Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.

5
Done

Blend with an electric mixer on low speed for 1 minute.

6
Done

Stop and scrape down the sides of the bowl.

7
Done

On medium low speed, continue to blend for 2-3 minutes more.

8
Done

The batter will be very thick and should look well combined.

9
Done

Pour batter into prepared pans and smooth it out.

10
Done

Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.

11
Done

Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.

12
Done

Allow to cool in the pans on a wire rack for 20 minutes.

13
Done

Now is the time to start preparing your frosting.

14
Done

Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.

15
Done

When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.

16
Done

Chocolate Frosting:

Place a large bowl, filled halfway with ice, in the sink (a bowl that is large enough to hold the pot that you will cook the frosting in).

In a medium size pot over medium low heat, melt chocolate, cream, and butter.

Stirring constantly, cook the mixture until all of the butter and chocolate melts and thickens.

Cook for 5-6 minutes.

DO NOT LET BOIL.

Remove pot from heat.

Whisk in the sifted confectioners' sugar until mixture becomes smooth (approximately 1 minute), then put the pot on top of the bowl of ice (be careful to not allow any ice from the larger bowl to get into pot with the chocolate mixture).

Beat with an electric mixer on low speed for 4-5 minutes until frosting becomes smooth, thick, and fudgy.

Remove from ice.

Spread onto cooled cake layers.

The frosting will thicken as it sets up.

If the frosting gets too hard to spread, put back on LOW heat and stir constantly until you get the spreading consistency desired.

***I have been adding 1 Tbs. of light corn syrup to the initial heavy cream and chocolate mixture to add more glossiness to the frosting.***.

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