Oh yes, make sure you take a good look at all that chocolate heaven almost dripping off the plate.
I was so excited when Tina announced what this month’s challenge would be for the Crazy Cooking Challenge!
Chocolate Cake!
And all I had to do was find a recipe from someone else’s blog, bake, and then write about it. I had scoped out a few possibilities then Affair from the Heart posted this. Chocolate Bliss Cake. But it’s not just the cake, it was also raspberry sauce and devonshire cream. When Michaela makes something you get the whole experience!
I gathered up my ingredients and headed into the kitchen.
Chocolate Bliss Cake
adapted Affair from the Heart
Chocolate Bliss Cake
Ingredients
- 1 package chocolate cake mix
- 1 package instant chocolate pudding mix (4 serving size)
- 1 cup sour cream
- 4 eggs
- 1/2 cup oil
- 1/2 cup water
for the Ganache
- 3 cups thawed Cool Whip
- 1 cup semi sweet chocolate chips
For the Devonshire Cream
- 1 cup heavy whipping cream
- 3-6 tablespoons powdered sugar
- 1 teaspoon vanilla
- 1 cup sour cream
Instructions
- Preheat oven to 350 degrees, spray bundt pan with cooking spray. Combine cake mix, pudding, sour cream, oil, water and eggs with mixer till combined. Beat for an additional 2 minutes on medium speed.
- Pour batter into prepared bundt pan
- Bake for 50-60 minutes, until a toothpick comes out clean. Remove from oven and let cool for 10 minutes before flipping onto a plate.
- Let cake cool completely.
- For the chocolate topping. Microwave Cool Whip and chocolate chips in microwave safe bowl on high for 1-2 minutes until melted and creamy, blend well with spatula.
- Pour Ganache pour over cake.
- For the Devonshire Cream
- Whip cream, sugar and vanilla till thick, then fold in sour cream.
- Slice and serve cake with a dollop of Devonshire cream and a few Raspberries, or serve the cream and raspberries on the side.
Notes
recipe source ChocolateChocolateandmore
This cake didn’t last long in our house.
Chocolate, Raspberry and Whipped Cream, how could you go wrong with this combination?
Perfection!
Need more chocolate?
Chocolate Applesauce Bundt Cake
Chocolate Kahlua Coffee Pound Cake
Jenny says
This chocolate cake came out perfectly. Will definitely be making again. Thank you for sharing.
Carolyn says
Why do you use cake mixes and instant pudding??? That seems crazy to me if you are touting your baking skills. What is your rationale for not baking from scratch? Scratch is so much better and you actually have control over what goes into your baked goods. All those processed food you use have preservatives and chemical stabilizers and additives in them. Not so healthy!
Joan Hayes says
There are plenty of from scratch recipes on this site. I’m not opposed to box mixes and would never judge someone for using them. My philosophy on baking is to get in the kitchen and make something, then enjoy it with family and friends. It really doesn’t matter what ingredients you’re using as long as the main one is love. That’s all anyone will remember later anyway. That someone took the time to make something for them instead of buying it at the store already made.
Lydia says
I made this as my husband’s birthday cake and he loved it! The only change I made was instead of serving with raspberries and cream, I chopped up some peanut butter cups and sprinkled them all around the edge of the cake. It was a huge hit! I used the recommended one cup of chocolate chips for the fan ache but the frosting was much thinner than in the picture. Next time I will try using the entire 12 oz. bag. Thank you for the great recipe!
janeen says
I have a 12 cup nordic bundt. There are different sizes. What size is this recipe for?
Joan Hayes says
I used a 10 cup bundt pan so the 12 cup will be fine. Enjoy!