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The Best Rich and Moist Chocolate Cake Recipe

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4.3 from 54 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 15 servings

Description

This rich and moist chocolate cake is the ultimate indulgence for chocolate lovers. Made with a Devil’s food cake mix combined with instant chocolate pudding, sour cream, eggs, and vegetable oil, it delivers a deep chocolate flavor and a tender crumb. Semi-sweet chocolate chips added throughout create pockets of melty chocolate, making every bite decadent. Perfect for any occasion, this cake is easy to prepare and bakes up beautifully in either a 9×13 inch pan or two 9-inch round pans.

Ingredients

Dry Ingredients

  • 1 box Devil’s food cake mix
  • 3.4 ounce package instant chocolate pudding mix
  • 1 1/2 cups semi-sweet chocolate chips

Wet Ingredients

  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup warm water
  • 1/2 cup vegetable oil

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9 x 13 inch baking pan thoroughly to ensure the cake doesn’t stick. Alternatively, you can use two 9-inch round cake pans if preferred.
  2. Mix the batter: In a large mixing bowl, combine the Devil’s food cake mix, instant chocolate pudding mix, eggs, sour cream, warm water, and vegetable oil. Use an electric mixer set to medium speed and mix for about 2 minutes until the batter is smooth and well blended.
  3. Fold in chocolate chips: Gently fold the semi-sweet chocolate chips into the batter using a spatula. Be careful not to overmix so the chips remain evenly distributed without breaking down.
  4. Bake the cake: Pour the batter into the prepared pan(s) and spread it evenly. Bake in the preheated oven for 30 to 40 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean with no wet batter attached.
  5. Cool and serve: Allow the cake to cool in the pan for at least 15-20 minutes before slicing to serve. This cake pairs wonderfully with a light dusting of powdered sugar or your favorite frosting.

Notes

  • You can substitute the 9 x 13 inch pan with two 9-inch round cake pans if you prefer layered cakes.
  • Using sour cream adds moisture and richness to the cake, making it extra tender.
  • For a more intense chocolate flavor, consider using dark chocolate chips instead of semi-sweet.
  • Ensure the water is warm, not hot, to help dissolve the pudding mix properly.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/the-best-rich-and-moist-chocolate-cake-recipe/