Description
This Ridiculous Chocolate Pudding Cake is a decadent, rich dessert combining moist chocolate cake with a luscious chocolate pudding center and topped with a smooth chocolate glaze. Perfect for chocolate lovers, this dessert is easy to make and yields a crowd-pleasing treat with a perfect balance of flavors and textures.
Ingredients
Scale
Cake and Pudding Mixture
- 1 (15.25 ounce) box chocolate cake mix
- 1 (3.9 ounce) box instant chocolate pudding
- 1 (16 ounce) container sour cream
- 3 eggs
- 1/3 cup vegetable oil
- 1/2 cup water
- 2 cups semi-sweet chocolate chips
Chocolate Glaze
- 1/4 cup butter, room temperature
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare the batter: In a large mixing bowl, combine the chocolate cake mix, instant chocolate pudding mix, sour cream, eggs, vegetable oil, and water. Mix together until well blended and smooth.
- Fold in chocolate chips: Gently stir in the semi-sweet chocolate chips to add bursts of chocolate throughout the cake.
- Pour batter into pan: Grease a 9×13 inch baking dish and spread the batter evenly in the prepared pan.
- Bake the cake: Place the pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted into the center comes out with moist crumbs but not wet batter.
- Prepare the glaze: While the cake bakes, in a medium bowl, beat together the room temperature butter and unsweetened cocoa powder until smooth. Gradually add powdered sugar, vanilla extract, and heavy cream, beating until the glaze is creamy and spreadable.
- Apply glaze: Once the cake comes out of the oven, allow it to cool for about 10 minutes. Then spread the prepared chocolate glaze evenly over the top of the warm cake.
- Cool and serve: Let the cake cool completely to allow the glaze to set before slicing and serving. Enjoy this delicious, rich chocolate pudding cake!
Notes
- Make sure not to overbake the cake to keep it moist and pudding-like inside.
- Sour cream adds richness and moisture to the cake, substituting it with Greek yogurt is possible but may alter texture slightly.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on your preference.
- For a dairy-free version, use nondairy substitutes for sour cream, butter, and heavy cream.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
