« heaven: chocolate chocolate chip cake »
I took a break today to have a quick slice of Marcus' birthday cake. Sweet mother of Gumby, how I love this cake. I found this recipe when I was searching for a good chocolate cake to make for Alex's first birthday, and it has now become tradition for me to make this cake for each of our birthdays. I posted the recipe on my old site almost 4 years ago, but the recipe is so ridiculously easy, and the cake just so damned delicious, I thought I'd repost it here for those who may have missed it the first time.
CHOCOLATE CHOCOLATE CHIP CAKE
1 18.25-oz package chocolate cake mix (I tend to find cake mixes with the words "triple" and "fudge" and "supermoist" on the box work best)
1 3.9-oz package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips (I like the Ghirardelli ones)
1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celcius). Grease and flour a bundt pan.
2. Combine cake mix, pudding mix, oil, eggs, hot water, sour cream and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into bundt pan.
3. Bake for 1 hour. Allow to cool for 10 minutes, then invert cake onto wire rack and let cool completely.
And then, for the glaze, I do this:
DARK CHOCOLATE GLAZE
4 oz semi-sweet dark chocolate (again, I like Ghirardelli's)
3 tbsp butter
1 tbsp milk
1 tbsp light corn syrup
1/4 tsp vanilla
In small, heavy saucepan or microwave oven on medium, melt broken chocolate with butter. Stir frequently until smooth. Remove from heat. Stir in milk, syrup and vanilla. When glaze is cool, pour onto cake. Let glaze run down sides. Chill about 10 minutes to set glaze.
Dude, you are welcome. Once you make and taste this, you will want to die from ecstasy. I am so not kidding.
Thu, September 25, 2008
Reader Comments (33)
oh my goodness, i can't believe you posted this delicious looking picture without warning us first
now i'm on a chocolate mission...
thanks :)
goodness that photo is SO tempting...i'm not sure i'll be able to make it fast enough ;-)
can you say ~~~~~~~CHOCOLATE!!
Holy cats - that looks soooooo goood! I'm bookmarking it now!
seriously, my mouth is watering. I'll be over in 15 minutes.
You should put up food photos at least once a week!! Pleease? haha I'm going to make this cake for my birthday! Too bad it isn't until next year!
Oh Karen, Karen, Karen. This post just makes me want to weep - for so many different reasons. Firstly that you are posting chocolate cake (because doesn't everyone cry for the love of chocolate?) and secondly because you broke my heart when I read the words "cake mix." Ooooh, for the love of all that is holy and buttery, you CANNOT seriously be using cake mix. What, pray tell, is the point of cake mix if you're then going to go and add a jillion other ingredients? Oy. (I'm not going to talk about the corn syrup, even though I *really* want to.)
Consider this an open invitation: Come to Melbourne (Australia, not Florida) and I will personally give you a one-on-one baking session on how to make the most super, divine, fabulous, orgasmically good chocolate cake...without cake mix. I can guarantee it will be good...and if it isn't, well, I'll just get to brag forever more that you came to visit! :)
M
Michelle --
I know. I KNOW. When I was looking for a chocolate cake recipe, I was ADAMANT about looking for a recipe that didn't involve cake mix. ADAMANT. I am very very very very anti-cake mix, usually. I am actually very ANY kind of mix -- I make my pancakes from scratch every Saturday, and I flat refuse to use mixes when I cook.
But when I found this recipe, I'm not kidding, FIFTY OUT OF FIFTY people gave it five out of five stars. ONE HUNNID PERCENT. So out of curiosity, I made it.
And honestly? I have NEVER, EVER EVER had a cake -- fresh made, store-bought, bakery-made, restaurant-made or CATERER-made -- that tasted better than this cake. I'm not lying. It is INTENSE.
So, I hope you forgive me for this. Believe me, I had a serious issue with it when I first found it too, but one bite took all that doubt away. Really, really. When I serve it to people, they look at me in shock, like I've found the secret to the moistest, chocolate-y-est taste explosion in the universe. Like I'm the Messiah of Cake.
It is seriously THAT GOOD.
K.
P.S. That is not to say, however, that I won't take you up on that visit to Melbourne ... ;-)
Okay, okay...hoo-whee, this cake must be seriously good! Tell you what - for the purposes of research (of course. Why else would I be eating chocolate cake, right? *wink*) I'll make this one...even though it practically goes against my religion (religion of pastry chefs, that is) and I'll report back. :) (And not to mention it will require a trip to the American Supermarket to get most of these ingredients - hard to find corn syrup, ghiradelli products or pudding mix in normal markets here.)
...and btw, you get MEGA props for putting in the temp in C as well. Must be Marcus's UK heritage showing through (although if that were totally true it would say something like 375F/175C/Gas Mark 4.)
M
Dude, THANK YOU!