“In A Pinch” Chocolate Chocolate Cake

Sunday February 6, 2011

Valentine, will you be mine?

You won’t believe this cake. It is really excellent. And the easiest, no brainer, bake-up-perfect-every-time little tube cake. With Valentine’s Day, the universal day of chocolate, is there not someone you need to make feel special by bringing them a homemade chocolate cake? No matter what level baker you are, you will love this cake. It is one of my go-to recipes when I need to show up with a dessert at a potluck or remember someone’s birthday. It is so rich and moist, as well as being easy to freeze and a good keeper.

I make quite a few variations on it, most notably my Mexican Chocolate Cake which has Kahlua, cinnamon, and orange added to the basic proportions. Stash a few boxes of the devil’s food cake mix when it goes on sale for under $1. You can make this in a plain tube pan or a basic bundt pan. No icing is necessary.

The only rule: if you want to make more than one cake, mix one recipe at a time. For some reason, it doesn’t bake well when doubled. Trust me.  I know from experience.

Makes one 10-inch tube cake, serving 16 to 20.

Ingredients

  • 1 package (18 1/4-ounces) devils food cake mix
  • 1 package (3 1/2-ounce) instant chocolate pudding mix
  • 1 cup sour cream
  • 1/2 cup light olive oil
  • 1/2 cup hot water or dark rum
  • 4 large eggs
  • 6-ounces (1/2 package) dark or white chocolate chips
  • 1 cup chopped walnuts or pecans

Instructions

Grease and flour a 10-inch tube pan or 12-cup plain bundt pan; set aside.  Preheat the oven to 350º (325º if using a dark finish pan).

In a bowl using an electric mixer on low speed, combine the dry cake mix, dry pudding mix, sour cream, oil, water or rum, and eggs one at a time.  Beat on medium-high speed 3 minutes, scraping the bowl often.  The batter will be smooth and creamy.  Add the chocolate chips and nuts; beat until just evenly distributed.

Pour the batter into the prepared pan.  Bake in the center of the preheated oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean and the cake springs back when touched lightly.  Cool on a wire rack about 1 hour before turning out of pan.


Your Comments

2 comments Comments Feed
  1. leu2500 06/02/2011 at 5:29 pm

    Checked my pantry; I have everything but the sour cream. But I have to go grocery shopping anyways. So looks like I’ll be baking this today to bring into the office tomorrow.

    I’d love to make the Mexican version. But how much zest, how much cinnamon? I’m guessing zest of 1 orange and 1 tsp cinnamon. Am I right?

  2. Beth 08/02/2011 at 10:58 am

    Here you go. Beth
    Mexican Chocolate Cake

    Makes one 10-inch tube cake

    1 package (18 1/4-ounces) devils food cake mix
    1 package (3 1/2-ounce) instant chocolate pudding mix
    1 cup sour cream
    1/2 cup vegetable oil
    1/3 cup Kahula coffee liqueur
    1/4 cup hot water
    Zest of 2 fresh oranges
    1 1/4 teaspoons ground cinnamon
    4 large eggs
    One 12-ounce package semi-sweet dark or white chocolate chips

    1. Grease and flour a 10-inch tube pan or fluted tube mold; set aside. Preheat the oven to 350º.

    2. In a bowl using an electric mixer on low speed, combine the dry cake mix, dry pudding mix, sour cream, oil, Kahlua, water, zest, cinnamon, and eggs one at a time. Beat on medium-high speed 3 minutes, scraping the bowl often. The batter will be smooth and creamy. Add the chocolate chips and beat until just evenly distributed.

    3. Pour the batter into the prepared pan. Bake in the center of the preheated oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean and the cake springs back when touched lightly. Cool on a wire rack about 1 hour before turning out of pan.

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