Chocolate Cavity Maker Cake
Ready In: 1 hr 25 mins
Serves: 25
Ingredients
- 1 (18 1/4ounce) package dark chocolate cake mix
- 1 (4ounce) instant chocolate pudding mix
- 1 (16 ounce) container sour cream
- 3 large eggs
- 1⁄3 cup canola oil
- 1⁄2 cup coffee liqueur (I used Kapali)
- 2 cups semi-sweet chocolate chips (I used Tropical Source-found at Whole Foods)
Directions
- Grease and cocoa a 10-inch Bundt pan. Preheat oven to 350° F (175° C).
- In a large bowl, sift cake mix to remove lumps and aerate. Whisk in pudding mix.
- Use 1 spoonful of dry cake mix to dust the chocolate chips to help suspend them, though batter is thick).
- In a medium bowl, combine sour cream, eggs, oil and coffee liqueur. Beat well.
- Add wet ingredients to dry ingredients (except chocolate chips) and mix until well blended.
- Fold in chocolate chips. Batter will be thick.
- Spoon into prepared pan.
- 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.
- 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°.
- 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.
- Freezing not recommended if you want the chips to remain gooey. Otherwise they may re-solidify.
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