This is my basic go-to-chocolate cake recipe. It's super easy but after eating it people think that I slaved away in the kitchen all day to bake a delicious, all-from-scratch cake. Then they ask for the recipe and I have to give up and admit that it's really just a gussied up boxed cake.

I've been making it for over ten years and have brought it all sorts of  different events - baby showers, birthdays and even weddings. So, as you can guess, the recipe is really not much of a secret - it's so yummy that people ask for the recipe all. the. time. I am such a bad liar that I don't even attempt to  {lucky me, my daughter inherited the 'bad-liar' trait'}.

Recently my friend asked for the recipe {actually she suggested I blog it} so when I had a couple end of school year events to bring dessert to, I knew exactly what I would make {really, I probably would have made this anyway}.
Gather your ingredients
I prefer to use Devil's Food cake mix but you can honestly use any chocolate cake mix you like {for some reason I find myself always buying Betty Crocker probably because of the Box Tops - kudos to you, Box-Tops-Marketing-Man or Woman- you are a freaking genius}. I also usually use a small 3.4 ounce box of instant chocolate pudding but if you use a large size box of pudding it will make the cake super dense and super delicious as well. Also, grab semi-sweet chocolate chips, sour cream {full fat please, no reason to use that silly non-fat stuff}, canola oil and eggs.

Preheat oven to 350 degrees Fahrenheit.

Crack the eggs into your mixing bowl and give it a little stir. Add the rest of the liquid ingredients {water, oil, and sour cream} and mix until combined.

Add the powder ingredients {cake mix and pudding mix}. Stir until smooth and try to keep your kids from sneaking a little taste.

Add chocolate chips {I like to put a whole 12 ounce bag but you could do 6-12 ounces} and stir by hand, making sure to thoroughly mix the stuff on the bottom if you're using a stand mixer because sometimes it will not incorporate everything completely.

Now pour the mix into a grease and powdered bundt pan {I like to use a little of the leftover cake mix in the bag to powder the pan, or you can use flour or cocoa powder}

Or fill 24 lined cupcakes 3/4 full {I like to use a large scoop}
Or you can fill 3 9" round cake pans to do a double fill cake {or 2 pans for a single fill cake}
Once cooked, remove to rack to cool.
Whip up a batch of chocolate ganache glaze {for 24 cupcakes I use 1 cup of chocolate to 1/2 cup of whipping cream - and the same amount to pour over a bundt cake - double that for a 2 tier round cake}
Dip the cupcakes in the glaze

Or pour the glaze over the top of the bundt cake

Triple Chocolate Fudge Cake
recipe by Tristin Rieken at ONEarmedMAMA.com
  • 1 box devils food cake mix (or any chocolate cake mix)
  • 1 3.4 ounce package instant chocolate pudding
  • 1 cup sour cream
  • 6 ounces chocolate chips
  • 4 eggs
  • ¾ cup water
  • ¼ cup oil
  • Preheat oven to 350 degrees F. Grease a bundt pan (or any cake pan) and lightly dust with flour. Alternately you can use a lined cupcake pan.
  • Mix all ingredients except chocolate chips using an electric mixer. Stir in chocolate chips.
  • Pour batter into pan and bake (see below for baking times).
  • Remove to rack to cool.
Yield: 1 bundt cake (45-50 min), (2) 9” round cakes (20 min), or 24 cupcakes (18 min)

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