In days when only rich fudge chocolate would do, this simple cake recipe can be assembled in just 5 minutes. Pour the ingredients onto a plate, bake in the oven, and serve with a scoop of melted ice cream. The finished cake is the perfect combination of fudge fillings and crispy toppings. Pick up some ingredients at the store tonight and try your hand at making your own.
Chocolate Cake Toppings
You only need a small amount of ingredients to make this chocolate cake recipe.
- Cake mix: For the richest chocolate flavor, choose Devil’s Food cake mix. The extra cocoa powder and baking soda in the mixture help to create a rich chocolate flavor. In a pinch, you can definitely substitute a brownie mix.
- Pudding mix: Be sure to use an instant chocolate pudding mix for proper texture.
- Butter: Our test kitchen recommends using salted butter in this recipe to help bring out the sweet, rich flavor of chocolate.
- Chocolate Chips: We used semi-sweet chocolate chips in the development of this chocolate cake recipe. Our tasters found it to be the ideal balance of bitterness and sweetness. If you prefer, you can use milk or dark chocolate chips.
- Espresso powder: This ingredient is optional, but it makes the chocolate flavor in this simple dessert more pronounced. In a baked cake, you won’t taste the coffee. Instead, it will have a richer flavor and more chocolatey flavor.
How to Serve Chocolate Cake
This fudge chocolate cake is best served with a scoop of vanilla ice cream when it is fresh out of the oven. You can let it cool to room temperature, but it won’t be like gummies. We do not recommend refrigerating this cake as the texture may change.
How to Store Chocolate Cake
Place the cooled brownies in a covered dish and keep them in the refrigerator for up to 1 week. Do not store this cake on the counter as it will spoil faster. We recommend warming the cake slightly before serving.
raw material
- Nonstick cooking spray
- 1 pack of 2-layer Devil’s Food Cake Mix
- 1 pack of 5.1 oz instant chocolate pudding mix
- 2 1/2 cups milk
- 1/2 cup salted butter, melted
- 1 tablespoon instant espresso powder (optional)
- 1 12 ounces package semi-sweet chocolate chips
- Sweetened whipped cream or vanilla ice cream, to serve (optional)
Steps
Step 1
Preheat oven to 350°F. Coat a 3-quart baking sheet with cooking spray. Sprinkle the cake mixture evenly on the prepared plate and sprinkle the pudding mixture evenly on top.
Step 2
In a medium bowl, combine the milk, melted butter, and espresso powder (if using). Pour the milk mixture over the cake mixture.
Step 3
Use a blender to begin mixing the ingredients. (There will still be areas for dry mixes. And that’s okay.)
Step 4
Sprinkle evenly with chocolate chips. Bake for 40 to 45 minutes or until set. If desired, sprinkle whipped cream or ice cream on top.