Thursday, November 1, 2012

Chocolate Cake

This cake is pretty damn amazing.  It's got a soft texture and thick creamy frosting.  Truly a memorable cake.

Yield: 12 servings


  • Cake
    • 1 box (18.25 oz.) chocolate cake mix + ingredients to prepare
    • 1 box (3.9 oz.) instant chocolate pudding mix
    • 1 cup mini chocolate chips
    • 1 cup sour cream
  • Frosting
    • 1 1/2 cups butter at room temperature
    • 4 oz. bittersweet chocolate, melted and tempered
    • 4 cups powdered sugar
    • Chocolate shavings


  1. Prepare the cake mix according to directions on the box.
  2. Add the pudding, chocolate chips, and sour cream to the cake mix.  Mix well.  Divide evenly into two greased & floured 9" round cake pans.
  3. Bake at 335°F for 38-40 minutes.  Cool on a wire rack.
  4. For the frosting, cream the butter in a stand mixer.  Add the chocolate & powdered sugar, mixing well.  Frost the cake layers with a smooth finish.  Pipe a star pattern along the base if desired.
  5. While the frosting is still soft, sprinkle the top with chocolate shavings.  Press gently  to push them into the frosting.  Store in the refrigerator.

Adapted from Whipper Berry.

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