Ingredients
Scale
- 1 box devil’s food chocolate cake mix
- 1 box (3.9 oz) instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 cups Nestlé Toll House semi-sweet chocolate chips
- ½ cup mini chocolate chips (optional, for garnish)
- 1½ cups Nestlé Toll House chocolate chips (for ganache)
- 1 cup heavy cream (for ganache)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, whisk together sour cream, oil, eggs, milk, and vanilla extract until smooth.
- Sift in the cake mix and pudding mix. Mix until just combined.
- Fold in the 2 cups of chocolate chips.
- Pour the batter into the prepared pan. Tap lightly to remove air bubbles.
- Bake for 50–55 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10–15 minutes. Then turn out onto a rack or plate. Allow it to cool completely.
- Heat heavy cream in a small saucepan until it just simmers. Remove from heat and pour over the ganache chocolate chips in a bowl. Let sit for 2–3 minutes, then stir until smooth.
- Drizzle the ganache over the cooled cake. Garnish with mini chocolate chips if desired. Let set before slicing.
Notes
For deeper flavor, add 1 tsp espresso powder to the batter.
Do not overbake—check for doneness at the 50-minute mark.
Ganache can be reheated gently if it begins to thicken before pouring.
Cake texture improves after resting for several hours at room temperature.
- Prep Time: 15
- Cook Time: 55