Chocolate Cavity Maker Cake

READY IN: 1hr 25mins
Recipe by AnnNH

shared by: Caitlin Koch: "Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for frosting. This cake made me an instant star with my clients. I quickly became known as 'that incredible chocolate cake lady!'" Read top rated reviews at

Top Review by Ladybug73

I am requested to make this cake all the time for our church dinners. Instead of the coffee liqueur, I use milk or cream. I also use dark chocolate cake mix, dark chocolate pudding and dark chocolate chips. This is the most awesome cake ever!!!! You will have to make two. I have also changed it around with different cake mixes, puddings, and chip flavors. They are good but not as good as the chocolate.

Ingredients Nutrition

  • 517.37 g package dark chocolate cake mix
  • 110.56 g instant chocolate pudding mix
  • 453.59 g container sour cream
  • 3 large eggs
  • 78.07 ml canola oil
  • 118.29 ml coffee liqueur (I used Kapali)
  • 473.18 ml semi-sweet chocolate chips (I used Tropical Source-found at Whole Foods)


  1. Grease and cocoa a 10-inch Bundt pan. Preheat oven to 350° F (175° C).
  2. In a large bowl, sift cake mix to remove lumps and aerate. Whisk in pudding mix.
  3. Use 1 spoonful of dry cake mix to dust the chocolate chips to help suspend them, though batter is thick).
  4. In a medium bowl, combine sour cream, eggs, oil and coffee liqueur. Beat well.
  5. Add wet ingredients to dry ingredients (except chocolate chips) and mix until well blended.
  6. Fold in chocolate chips. Batter will be thick.
  7. Spoon into prepared pan.
  8. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then run a knife around sides and turn out and cool completely on wire rack.
  9. My notes: I preheat oven to 355° since you lose heat when you open the door. When cake goes in the oven, I reduce oven temp to 345°.
  10. This recipe makes a lot of batter, but it didn’t spill over. The toothpick method doesn’t work on this very moist chocolate chip cake.
  11. Freezing not recommended if you want the chips to remain gooey. Otherwise they may re-solidify.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a