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
Alison @ Oopsey Daisy says
Oh YUM!!! This looks insanely good!! Thanks for sharing at oopsey daisy!
LDH says
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
Amy says
Looks so delicious & mouthwatering!!& I am going mad by seen all linked chocolate cake collection.All look so good. Thanks for sharing
Midweek Fiesta
Patti says
This reminds me of the pudding cake my mom used to make. Easy and just lovely with the raspberries!
Patti #28
Ellen says
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
Trish - Mom On Timeout says
WOW. My mouth totally started watering. I had to force myself to look away and scroll down the page. Lovely! Thanks for sharing at Taking A Timeout Thursday!
Becca @ Crumbs and Chaos says
How gorgeous! This looks delicious!
Rachel @ My Naturally Frugal Family says
That heavy layer of icing is indeed bliss.
scrapbook album says
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.
Nicole {WonkyWonderful} says
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 🙂
sheila devor says
I’m making this for sure. It looks divine! What is this challenge everyone is talking about??
Joan Hayes says
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.
Mary says
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…
Patti says
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.
Joan Hayes says
The Instant pudding Patti, I’ll clarify that in the recipe!
jane says
You don’t mix the pudding (with milk) before adding to cake mix, correct? You just use the pudding powder?
Joan Hayes says
Yes, just use the dry pudding mix. Enjoy!
Sandy_of_WV says
Please add to the recipe what “size” pudding and if “instant” or “cook” kind.
Thx! 🙂
Joan Hayes says
Just did, thanks!
Sandy_of_WV says
thx! … 🙂
amy says
I pour the topping over the cake, then where do I put the Lincolnshire cream?
Thanks,
Joan Hayes says
The Devonshire cream is served on the side as an optional topping.
Cheryl Audrey says
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
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
Thank you Joan.
I never realized how you have to do the math, even when it comes to baking.
Jen says
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?
Joan Hayes says
It’s served on the side as an option.
Sara says
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
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!
Jennifer Rusnak says
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!
Joan Hayes says
I stire it in the refrigerator, loosely covered but bring it to room temperature for serving.
Cheryl says
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.
alejandra says
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?
Joan Hayes says
You use the pudding as the dry mix, not prepared. And yes, use whatever brand cake mix you like. Enjoy!