Chocolate Cake Served Warm with Vanilla Ice Cream

Indulge in this decadent chocolate cake, which pairs beautifully with a scoop of creamy vanilla ice cream. Perfect for gatherings or a cozy night in, this warm dessert is sure to satisfy your chocolate cravings.

Ingredients

• 1 box Devil’s Food Cake Mix
• 1 box (3.9 oz) Instant Chocolate Pudding Mix
• 5 eggs
• 1 tsp vanilla extract
• 3/4 cup oil
• 1 cup sour cream or buttermilk
• 3/4 cup brewed coffee
• 2 cups Nestlé Toll House chocolate chips

For the Ganache Icing:

• 1 stick salted butter
• 2 tbsp cocoa powder
• 1/2 box powdered sugar
• 1 tsp vanilla extract
• 3 tbsp milk
• 1/2 cup pecan pieces (optional)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Mix Dry Ingredients: In a large bowl, mix together the Devil’s Food cake mix and the instant chocolate pudding mix until well combined.
3. Blend Liquid Ingredients: In a separate bowl, blend together the eggs, vanilla extract, oil, sour cream (or buttermilk), and brewed coffee until smooth.
4. Combine Ingredients: Fold the chocolate chips into the liquid mixture, then pour this into the dry ingredients. Stir until just combined.
5. Bake: Pour the batter into a greased bundt cake pan. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Let the cake cool in the pan for 10 minutes before transferring it to a cake plate or large round platter.

Make the Ganache Icing

1. Heat the Butter: In a saucepan over low heat, melt the salted butter.
2. Add Ingredients: Stir in the cocoa powder, powdered sugar, vanilla extract, and milk. Mix until smooth and well combined.
3. Add Pecans: If desired, mix in the pecan pieces.
4. Pour Ganache: Pour the warm ganache over the cooled cake.

Serve

Enjoy the cake warm with a generous scoop of vanilla ice cream for the ultimate dessert experience!

Servings and Timing

This recipe yields approximately 12 servings. The preparation time is about 20 minutes, with a cooking time of 45 minutes, bringing the total time to approximately 1 hour and 5 minutes.

Variations

• Add Flavors: Incorporate a teaspoon of espresso powder for a more intense chocolate flavor.
• Different Chips: Use white chocolate chips or caramel chips for a unique twist.
• Frosting Options: Top with whipped cream instead of ganache for a lighter option.

Storage/Reheating

Store any leftover cake in an airtight container at room temperature for up to 3 days. To reheat, simply warm a slice in the microwave for about 10-15 seconds.

10 FAQs

1. Can I use a different cake mix?
   Yes, any chocolate cake mix will work, but the flavor may vary.
2. What if I don’t have brewed coffee?
   You can substitute it with hot water or milk, though the coffee enhances the chocolate flavor.
3. Can I make this cake in advance?
   Yes, you can bake it a day in advance and warm it up before serving.
4. Is this cake gluten-free?
   No, this recipe uses standard cake mix, but you could use a gluten-free chocolate cake mix.
5. Can I use a different type of pudding?
   While chocolate pudding is recommended, vanilla pudding can be used for a milder flavor.
6. What can I substitute for sour cream?
   Greek yogurt or a non-dairy yogurt can be used as a substitute.
7. How can I make this cake richer?
   Consider adding a layer of chocolate ganache filling between layers if you opt for a layered cake.
8. Is the ganache necessary?
   The ganache adds richness, but the cake is delicious on its own.
9. How long does the cake last?
   The cake can last up to 3 days at room temperature if stored properly.
10. What’s the best way to serve this cake?
    Serve it warm with vanilla ice cream for a delightful contrast of temperatures and textures.

Conclusion

This Chocolate Cake served warm with vanilla ice cream is a rich, comforting dessert that’s perfect for any occasion. Whether you’re celebrating a special event or just treating yourself, this cake delivers on flavor and decadence. Enjoy the delightful combination of warm chocolate and creamy ice cream for an unforgettable experience!

Print