Ingredients for Double Choc Delight Cake
- 2 cups all-purpose flour
- 1 (3.9 ounce) package instant chocolate pudding mix
- 2 teaspoons baking powder
- ¾ cup unsweetened cocoa powder
- 1½ cups granulated sugar
- Butter
- 1 cup buttermilk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1½ cups chocolate chips
- Tap Water
- Icing Sugar
- ¾ cup vegetable oil
- 1 (16 ounce) container chocolate frosting
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How to Make Double Choc Delight Cake
- Preheat oven to 180°C (350°F).
- Grease and flour a 20cm x 7cm round cake tin or a large bundt tin.
- In a large bowl, sift together 2 cups all-purpose flour, 1 packet (3.9 oz) instant chocolate pudding mix, 2 teaspoons baking powder, and ¾ cup unsweetened cocoa powder.
- Add 1 ½ cups granulated sugar, ¾ cup vegetable oil, 4 large eggs, 1 teaspoon vanilla extract, and 1 cup buttermilk to the dry ingredients.
- Beat with a spoon for 1 minute until just combined.
- Stir in 1 ½ cups chocolate chips.
- Pour batter into the prepared tin.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 5-8 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, frost the cake with the prepared chocolate icing.
- Decorate with extra chocolate chips or grated chocolate.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
174g
Fat
57g
Carbs
21g
