This Triple Chocolate Cake is a chocolate lover’s dream! 

The Hubster has his birthday along with the boys during ‘birthday season’ and even shares his birthday with Middle Man, so needless to say, he no longer gets his own birthday cake as we are usually overloaded with cake during those 10 days. But for Father’s Day I always make him his own special yummy cake!

He loves chocolate cake, and any old garden variety will do for him, but I wanted to make something a little more special and to be honest a boring box of betty crocker is not really my thing. I spiced it up a box mix cake with this recipe for Triple Chocolate Cake, and as if it wasn’t enough, I covered it in Chocolate Ganache!! It was delish! Pure chocolate heaven!!

Grab a glass of milk and enjoy!

Triple Chocolate Cake

1 package devils food cake mix
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet mini chocolate chips

Preheat own to 350 degrees

In a large bowl mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the mini chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50-60 min, or until top is springy to the touch and a wooden toothpick inserted comes out clean (with all that melted chocolate in there, it actually never did come out clean).
Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.
Dust cake with icing sugar or pour on a glaze or ganache.

Yield: 14

Triple Chocolate Cake

Print

This cake is a chocolate lover's dream

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 1 package devils food cake mix
• 1 package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet mini chocolate chips

Instructions

1. Preheat own to 350 degrees
2. In a large bowl mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the mini chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50-60 min, or until top is springy to the touch and a wooden toothpick inserted comes out clean (with all that melted chocolate in there, it actually never did come out clean).
4. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.
5. Dust cake with icing sugar or pour on a glaze or ganache.

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 461Total Fat: 29gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 63mgSodium: 330mgCarbohydrates: 49gFiber: 2gSugar: 30gProtein: 5g