Ingredientes para Chocolate Cavity Maker Cake
- Dark Chocolate Cake Mix
- Instant Chocolate Pudding Mix
- 1 cup sour cream
- 3 large eggs
- Canola Oil
- 2 tablespoons coffee liqueur
- Semi Sweet Chocolate Chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Cavity Maker Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Chocolate Cavity Maker Cake
- Grease and dust a 10-inch bundt pan with cocoa powder.
- Preheat oven to 350°F (175°C).
- In a large bowl, sift 1 box (15.25 oz) chocolate cake mix to remove lumps and aerate.
- Whisk in 1 package (3.4 oz) instant chocolate pudding mix.
- Lightly dust 2 cups chocolate chips with 1 tablespoon of dry cake mix to help prevent them from sinking to the bottom.
- In a medium bowl, combine 1 cup sour cream, 3 large eggs, ½ cup vegetable oil, and 2 tablespoons coffee liqueur.
- Beat wet ingredients until well combined.
- Add the wet ingredients to the dry ingredients and mix until just blended.
- Gently fold in the prepared chocolate chips.
- The batter will be thick.
- Spoon batter into the prepared bundt pan.
- Bake in the preheated oven for 60 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs (Note: the toothpick test may not work perfectly for this moist cake). Reduce oven temperature to 345°F (175°C) after 10 minutes of baking.
- Let the cake cool in the pan for 10 minutes before running a knife around the edges and inverting onto a wire rack to cool completely.
- This recipe makes a generous amount of batter, but it should not overflow a 10-inch bundt pan.
- Freezing is not recommended if you want to preserve the gooey texture of the chocolate chips; they may re-solidify.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
77g
Fat
29g
Carbs
10g
