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Darn Good Chocolate Cake



  • vegetable spray & flour OR bakers spray for misting the pan
  • 1 package (18.25 oz.) devil's food cake mix
  • 1 package (3.9 oz.) instant chocolate pudding
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup warm water
  • 1/2 cup vegetable oil
  • 1 1/2 cups semisweet chocolate chips


  • 3/4 cup heavy whipping cream
  • 8 oz. semi-sweet chocolate, finely chopped


  • Place a rack in the center of the oven and preheat the oven to 350 degrees.
  • Lightly mist a Bundt pan with vegetable oil spray and dust with flour (or spray with baking spray). Set pan aside.
  • In the bowl of a stand mixer or a large mixing bowl, add the cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large mixing bowl.
  • Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
  • Increase the speed to medium and beat 2 to 3 minutes more. The batter will be thick and well combined.
  • Add the chocolate chips and stir them in gently.
  • Pour the batter into the prepared pan, smoothing out the top with a rubber spatula.
  • Bake the cake until it springs back when lightly pressed with your finger and starts to pull away from the side of the pan, 40 to 50 minutes.
  • Remove the pan to a wire rack and cool for 20 minutes.
  • Run a long, sharp bladed knife around the edge of the cake.
  • Invert it onto a rack to cool completely before frosting.
  • While the cake is cooling, make the ganache.
  • Place the chopped chocolate in a large mixing bowl.
  • Heat the cream in a heavy bottomed sauce pan, stirring frequently, until it comes to a boil.
  • Immediately remove the boiling cream from the heat and pour over the chocolate.
  • Let stand 1 minute, then stir to combine.
  • Let stand at room temperature until it is thick enough to work with.
  • Frost the cake, using the entire batch of ganache.
  • Store frosted cake in the refrigerator, but bring to room temperature to serve.