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| Prep Time Cook Time |
Servings 10 | Difficulty Easy |
Ingredients
- 1 package Dark Chocolate Cake Mix (18.25 Ounce Package)
- 1 package Instant Chocolate Pudding Mix (3.9 Ounce Package)
- ⅓ cups Oil
- 16 ounces, weight Sour Cream
- ½ cups Brewed Coffee, Cooled
- 3 whole Eggs
- 2 cups Semi-Sweet Chocolate Chips
Preparation Instructions
Preheat oven to 350 F.
Combine all ingredients (except the chocolate chips) in a large mixing bowl. It will take a few minutes to get fully combined and it will be a very thick batter. Once everything is combined, stir in chocolate chips.
Spray a bundt pan with cooking spray and spoon the mixture into it, making as even as possible. I use a spatula to smooth it out.
Bake at 350 F for 50 minutes, then remove the cake from the oven. Allow the cake to cool in the pan for about 10 minutes before inverting it onto a plate or serving tray. Although you should probably allow the cake to cool completely, it’s amazing when it’s still a bit warm. When I really want to go over the top, I’ll melt a small amount of Nutella and drizzle over the top of the cake.
