Chocolate Cavity Maker Cake

Recipe by AnnNH
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 25
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) package dark chocolate cake mix
  • 1
    (16 ounce) container sour cream
  • 3
    large eggs
  • 13
  • 12
    cup coffee liqueur (I used Kapali)
  • 2
    cups semi-sweet chocolate chips (I used Tropical Source-found at Whole Foods)
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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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