Description

This Ridiculous Chocolate Pudding Cake is a luscious dessert combining a moist chocolate cake base with a rich pudding center and a decadent chocolate frosting. Perfect for chocolate lovers, this cake features a blend of cake mix, instant pudding, and sour cream for incredible moisture and depth of flavor, topped with a creamy chocolate frosting made from cocoa powder and powdered sugar.

Ingredients

Scale

Cake and Pudding Mixture

1 (15.25 ounce) box chocolate cake mix
1 (3.9 ounce) box instant chocolate pudding
1 (16 ounce) container sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup water
2 cups semi-sweet chocolate chips

Chocolate Frosting

1/4 cup butter, room temperature
1/4 cup unsweetened cocoa powder
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup heavy cream

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish or line it with parchment paper to prevent sticking.
Prepare the Batter: In a large mixing bowl, combine the chocolate cake mix and instant chocolate pudding mix. Add the sour cream, eggs, vegetable oil, and water. Mix thoroughly until you have a smooth batter.
Add Chocolate Chips: Fold in 2 cups of semi-sweet chocolate chips into the batter evenly for extra chocolate bursts throughout the cake.
Bake the Cake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Make the Frosting: While the cake is baking, prepare the frosting. In a medium bowl, beat the room temperature butter until smooth. Add the unsweetened cocoa powder and powdered sugar alternately with the heavy cream, mixing well after each addition. Stir in the vanilla extract until the frosting is creamy and spreadable.
Cool and Frost: Once the cake is fully baked, remove it from the oven and allow it to cool slightly, about 15-20 minutes. Spread the chocolate frosting evenly over the warm cake to allow it to melt slightly and soak in.
Serve: Let the cake cool further to room temperature or refrigerate briefly for a firmer set. Cut into 12 servings and enjoy this rich, indulgent dessert.

Notes

For a more intense chocolate flavor, use dark chocolate chips instead of semi-sweet.
If you prefer a gluten-free version, substitute the cake mix with a gluten-free chocolate cake mix.
The frosting can be adjusted in thickness by adding more powdered sugar for thicker frosting or more heavy cream for thinner spread.
Store leftovers covered in the refrigerator for up to 4 days; warm before serving.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American