Chocolate Chocolate and More!

Welcome to my baking adventures.

Chocolate Bliss Cake

Chocolate Bliss Cake, this cake will cure any chocolate craving!
Chocolate Bliss Cake, this cake will cure any chocolate craving!
 
 

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!

Photobucket

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, this cake will cure any chocolate craving!

Chocolate Bliss Cake
adapted Affair from the Heart

Chocolate Bliss Cake

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

  1. 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.
  2. Pour batter into prepared bundt pan
  3. 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.
  4. Let cake cool completely.
  6. 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.
  7. Pour Ganache pour over cake.
  9. For the Devonshire Cream
  10. Whip cream, sugar and vanilla till thick, then fold in sour cream.
  12. 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

Hubby loved the Devonshire Cream but the kids and I preferred the sweeter whipped cream.
This cake didn’t last long in our house.

Chocolate Bliss Cake, this cake will cure any chocolate craving!

Chocolate, Raspberry and Whipped Cream, how could you go wrong with this combination?
Perfection!

 

Need more chocolate?

Chocolate Rum Cakes

Chocolate Applesauce Bundt Cake

Chocolate Kahlua Coffee Pound Cake

Chocolate Pumpkin Spice Cake

 

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Reader Interactions

Comments

  3. Carrie says

    February 7, 2012 at 6:40 pm

    Oh my! This is chocolate cake brought to a new level! This was the first month I’ve participated in the Crazy Cooking Challenge. So much fun… and what better thing to make then Chocolate Cake!

  8. Robyn says

    February 7, 2012 at 7:29 pm

    Miss Chocolate, your cake looks addicting! All that chocolate goodness and then more. Always need a simple no fail recipe on hand.

  9. CaySera says

    February 7, 2012 at 8:57 pm

    wow that choc cake looks truly blissful…….enjoyed going thro the selection of choc cakes……cant make uo my mind on which one to bake….they all look delicious…..thanks for sharing 🙂

  10. Michaela says

    February 7, 2012 at 11:26 pm

    Joan, it turned out positively GORGEOUS!! I am so glad that you all liked it!! 🙂 My kids felt the same about the Devonshire cream. Glad the hubby liked it!!

    Michaela, An Affair from the Heart

  13. Jenny says

    February 8, 2012 at 1:21 am

    This looks so beautiful! And I bet it tastes as amazing as it looks! Well done!

    Check out my cake #59 if you get a chance – Red Wine Chocolate Truffle Cake!

  31. Mindie Hilton says

    February 9, 2012 at 3:10 am

    Your cake looks amazing. I love chocolate too. Your title caught my attention because I just listed some chocolate style jewelry in my shop and called it Chocolate Bliss, great minds think a like 🙂
    Thanks for sharing. Hope to see you on Friday at the Anything Goes Bacon Time linky.

  34. SharleneT says

    February 9, 2012 at 7:43 am

    What is better than chocolate and raspberry? NOTHING! This looks so good. Will definitely try it. Don’t you just love this month’s Challenge! Come visit when you can; I’m entry #29 Pear and Chocolate Upside Down Cake

  36. Kristen says

    February 9, 2012 at 4:01 pm

    That is a cake to knock your socks off! My family would love the fruit/chocolate combination…not to mention the chocolate oozing off the plate!

  40. Ellen Zames says

    February 9, 2012 at 6:38 pm

    I never knew you can microwave cool whip with chocolate chips to make a frosting/glaze. Great idea!! I can’t wait to try it myself. This cake looks amazing.

    Ellen

  42. LDH says

    February 10, 2012 at 1:14 am

    Oh, wow! First time visiting your blog and am amazed at all of the fantastic posts you have here! Lots and lots of yummy food and photos! 🙂

    So nice stopping by!
    Kindly, Lorraine

  45. Ellen says

    February 11, 2012 at 3:05 am

    Your cake sounds amazing! Chocolate is a big hit at our house, too.

    Thanks for visiting me at A SEason for All Things. I’m youre newest follower and can’t wait to find more terrific recipes. ~ Ellen

  49. scrapbook album says

    March 2, 2012 at 3:18 pm

    Wow……. What a cake is this! It’s truly looking with full of chocolate. As I am totally surprised to see this Chocolate bliss cake. It’s authentically looking one of massive featured source with full of different types cakes. Incredibly, the great illustration of illustration. Thanks for sharing.

  50. Nicole {WonkyWonderful} says

    September 3, 2012 at 4:10 am

    Great – Now I will be dreaming about this cake! It looks so good – I’ve never tried the cool whip & chocolate chips for a chocolate sauce. Pinning & Craving 🙂

  51. sheila devor says

    November 6, 2013 at 7:30 am

    I’m making this for sure. It looks divine! What is this challenge everyone is talking about??

    • Joan Hayes says

      November 6, 2013 at 9:32 pm

      Thanks Sheila, the challenge was for a group of bloggers to all make something on the same day and then share with each other. This challenge happened once a month and lasted for just the one year.

  52. Mary says

    November 6, 2013 at 7:38 am

    Am I missing something here? There was a mention of raspberry sauce, but there are no ingredients nor are there any instructions for it….and yes the cake looks amazing, but I would love the raspberry sauce to go with it…

  53. Patti says

    November 8, 2013 at 11:57 am

    For the Chocolate Bliss Cake, do I use the instant or cook pudding? I’d like to make this for my Grandson’s birthday cake in a couple days.

  54. Sandy_of_WV says

    November 12, 2013 at 2:13 pm

    Please add to the recipe what “size” pudding and if “instant” or “cook” kind.
    Thx! 🙂

  56. Cheryl Audrey says

    December 16, 2013 at 1:42 pm

    You say 3 cups of cool whip, would you have to buy three containers of cool whip? It never measures out correctly.

    • Joan Hayes says

      December 18, 2013 at 9:05 am

      If you buy the 8 ounce container of Cool Whip, you’ll be pretty close to the 3 cups. I had to do a little math to verify. The serving size is 2 tablespoons and 25 servings (50 tablespoons) per container. 16 tablespoons=1 cup. 50 tablespoons = 3.125 cups. A little extra cool whip won’t hurt anything!

      • Cheryl says

        January 7, 2014 at 9:31 pm

        Thank you Joan.

        I never realized how you have to do the math, even when it comes to baking.

  57. Jen says

    December 16, 2013 at 9:27 pm

    This cake looks amazing. I have kind off a stupid question, are you serving the Devonshire cream on the side with the cake or is it mixed in somewhere?

  58. Sara says

    January 7, 2014 at 10:47 am

    Hello 🙂 this cake looks so delicious. Thank you for sharing 🙂
    Please can you tell me… If I dont have a bundt pan, can I substitute it by using a 9×13″ glass baking dish? Will it still turn out the same?
    Thank you for your input 🙂

    • Joan Hayes says

      January 7, 2014 at 8:08 pm

      Yes you can use a 9×13 baking dish. Your cooking time will be less, probably by about 15-25 minutes so check your cake, using a toothpick at about 35 minutes. It will still taste delicious!

  59. Jennifer Rusnak says

    May 13, 2014 at 10:12 pm

    What’s the best way to store the cake? Will it need to be refrigerated? Covered? Uncovered? I’m not sure about the cool whip/chocolate. I can’t wait to taste it!

    • Cheryl says

      May 15, 2014 at 11:22 pm

      Be sure to use the entire12 ounce package of chocolate chips. My husband starting munching on them, and I used less than 12 ounces, and it was not as thick as it should have been.

      I made mine in a 13×9 inch cake instead of the bundt pan, and I covered it when storing in the refrigerator. I would also cover the bundt pan, but be careful because the frosting may stick.

  60. alejandra says

    July 15, 2014 at 10:25 pm

    Dumb question but do I need to make the pudding first then mix it with the cake mix? Or mix everything together, and can I use any chocolate cake mix like devils food?

  61. Jenny says

    August 4, 2014 at 3:43 am

    This chocolate cake came out perfectly. Will definitely be making again. Thank you for sharing.

  62. Carolyn says

    August 14, 2014 at 11:10 am

    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

      August 14, 2014 at 9:57 pm

      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.

  63. Lydia says

    August 15, 2014 at 3:38 am

    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!

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