Best Ever Chocolate Cake

Every family has favorite recipes, food you want to eat over and over again. This chocolate cake is one of our family favorites. This simple, delicious cake has become our go-to for family birthdays and gatherings. In fact, my youngest daughter’s first word was “cake”, and it was THIS cake.

I found the original recipe while at the gym. Yes, I see the irony. I was perusing an old copy of Paula Deen’s magazine in the waiting area and found this recipe in the reader’s contribution section. I am not even sure of the original submitter’s name anymore. Nonetheless, I thank them immensely for bringing this cake into our lives.

It is simple and uses basic ingredients, but is so moist and decadent. It’s the kind of cake that needs no frosting or further embellishment – unless you really want that.

The beauty of this cake is that it starts with a box mix. The original recipe called for a yellow cake, which is perfectly yummy. But my philosophy is more chocolate is always better. I now use a Devil’s Food Cake mix.

This cake is baked in a bundt pan, which I didn’t even own until I started baking this cake. A bundt pan is extremely handy for many cakes, and even some savory dishes. If you don’t have one, I highly recommend you pick one up for yourself. I have also learned that the secret to successful bundt pan cakes is Baker’s Joy, a cooking spray mixed with flour.

I have baked the cake before without Baker’s Joy and it has not come out of the pan nicely. When that happens, we call it Earthquake Cake. But Baker’s Joy consistently releases the cake with no stress and no mess.

You mix the dry cake mix with chocolate instant pudding and more sugar. Then you add oil, eggs and water and mix well. The depth and decadence is added when you mix in 8 oz. of sour cream and a full 12 oz. bag of mini semi-sweet chocolate chips.

Bake about 50 minutes, or until a toothpick comes out clean. The secret is to not over-bake it. You may think it needs more, but remember it will still cook for a bit after being removed from the oven.

Allow the cake to cool enough to handle the bundt pan, then flip the cake out of the pan to continue cooling. Serve alone, or with a side of ice cream or whipped cream and berries. I guarantee it will be a hit.

AuthorMelissa JoyDifficultyBeginner