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Chocolate Cavity Maker Cake Recipe

Indulge in the decadent richness of this intensely moist, intensely chocolatey cake! Shared by baking sensation Caitlin Koch, this recipe requires NO frosting – the incredible flavor speaks for itself. Caitlin's secret? A perfectly balanced blend of ingredients that creates a melt-in-your-mouth texture and leaves you craving more. Prepare to become *the* 'incredible chocolate cake person' in your circle! Get the recipe and read top-rated reviews at cakerecipe.com.

Prep Time 20 mins
Cook Time 85 mins
Calories 262.9 kcal
Protein 6g
Rating 5.0 (1 Reviews)
Chocolate Cavity Maker Cake 16

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Cavity Maker Cake

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How to Make Chocolate Cavity Maker Cake

  1. Grease and dust a 10-inch bundt pan with cocoa powder.
  2. Preheat oven to 350°F (175°C).
  3. In a large bowl, sift 1 box (15.25 oz) chocolate cake mix to remove lumps and aerate.
  4. Whisk in 1 package (3.4 oz) instant chocolate pudding mix.
  5. Lightly dust 2 cups chocolate chips with 1 tablespoon of dry cake mix to help prevent them from sinking to the bottom.
  6. In a medium bowl, combine 1 cup sour cream, 3 large eggs, ½ cup vegetable oil, and 2 tablespoons coffee liqueur.
  7. Beat wet ingredients until well combined.
  8. Add the wet ingredients to the dry ingredients and mix until just blended.
  9. Gently fold in the prepared chocolate chips.
  10. The batter will be thick.
  11. Spoon batter into the prepared bundt pan.
  12. 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.
  13. 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.
  14. This recipe makes a generous amount of batter, but it should not overflow a 10-inch bundt pan.
  15. 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation For Large Groups Desserts Cakes Number Of Servings 4 Hours Or Less