Description
Indulge in this rich and moist chocolate cake, perfectly complemented by a warm ganache icing. Serve it with a scoop of vanilla ice cream for a delightful dessert experience!
Ingredients
Scale
For the Cake:
- 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)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: In a large bowl, mix together the dry ingredients: cake mix and pudding mix.
- Blend Wet Ingredients: In a separate bowl, blend all the liquid ingredients: eggs, vanilla, oil, sour cream or buttermilk, and brewed coffee until well combined.
- Add Chocolate Chips: Fold in the chocolate chips.
- Pour Batter: Pour the batter into a greased bundt cake pan.
- Bake: Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake: Let the cake cool for 10 minutes before transferring it to a cake plate or large round platter.
Make the Ganache Icing:
- Heat Butter: In a saucepan over low heat, heat the salted butter.
- Add Ingredients: Add cocoa powder, powdered sugar, vanilla extract, and milk.
- Stir Until Smooth: Stir until smooth and combined.
- Mix in Pecans: If using, mix in pecan pieces.
- Pour Ganache: Pour the warm ganache over the cake.
Serve: Enjoy the cake warm with a scoop of vanilla ice cream!
Notes
For extra indulgence, drizzle more ganache on top of the ice cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
