The Best Chocolate Cake
The Best Chocolate Cake doesn’t have to be hard. All you need is a doctored cake mix and the best chocolate frosting in the world. A rich, moist chocolate cake with tons of frosting to top!
THE BEST CHOCOLATE CAKE
My son is obsessed with fishing. He’s equally obsessed with chocolate (I have no idea where he gets that). So whenever his birthday rolls around, he asks for a chocolate cake and I make him one!
It all starts with a cake mix. Don’t be cynical. If you want a great from scratch chocolate cake, I have that too. I know. This is a food blog and if you wanted to make a cake mix cake, you can read the box.
But adding just a few essential ingredients make this cake the moistest cake with frosting that takes it to another level.
WHAT TO ADD TO A CAKE MIX
Just adding a few extra ingredients makes a cake mix that much better.
- an extra egg – helps give that fudgy texture.
- sour cream – makes it super moist.
- pudding mix – enhances the chocolate flavor and adds softness.
- chocolate chips – adds chocolate flavor in every bite.
You can make this in two cake pans, a bundt, or a 9×13.
Just cook according to the box directions. Might need to add about 10 minutes.
Add lots of really good frosting.
No one will ever know it started with a cake mix.
OTHER CAKE RECIPES:
The Best Chocolate Cake
The Best Chocolate Cake doesn't have to be hard. All you need is a doctored cake mix and the best chocolate frosting in the world. A rich, moist chocolate cake with tons of frosting to top!
Ingredients
- 1 box devil’s food cake mix, (chocolate cake mix works too)
- 1 (3.4 ounce) box instant chocolate pudding mix (not the sugar or fat free kind!), (see note)
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 eggs, beaten
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups semisweet chocolate chips, (optional - see note)
Chocolate Buttercream Frosting:
- 1 1/2 cups unsalted butter, softened
- 1 cup cocoa powder
- 5 cups powdered sugar
- 1/4 teaspoon salt
- 2 teaspoon vanilla extract
- 3/4 cup heavy whipping cream, (milk can be substituted)
Instructions
- Preheat oven to 350 degrees and line two 9-inch pans with parchment paper and spray with cooking spray. In a large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips if using. Pour batter into prepared pans (see note for other pan options). For cooking time, use the cooking times on the back of the devil’s food cake box as a guide and add around 10 minutes to whatever it says. For me, this cake takes around 35 minutes. Do the toothpick check to see if it's done.
For the Chocolate Buttercream Frosting:
- In a mixing bowl, cream butter and cocoa until fluffy. Add the powdered sugar, salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.
Notes
This recipe calls for a 3.4 ounce instant chocolate pudding but I've used the 5.9 ounce package of pudding too and it makes it extra fudgy.
You could use this batter to make any kind of cake: sheet cake, cupcakes, bundt cake, etc. Baking time will vary. Check the cake mix box for cooking times and do the toothpick test to see if it's done.
Chocolate chips are optional because a lot of people like them. I personally like it without.
Is there a reason your recipes cannot be shared to Facebook? Â Sure would be helpful! Â It is why I pass on so many of your recipes. Thanks.Â
Hmm. That’s weird. I’ll look into it.
I just tried it and it shares to FB. Are you using the share button on the top of the recipe or on the side?