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This Chocolate Overload Cake is the indulgent, and decadent dessert you have been looking for with the most moist cake you've ever tasted and covered with rich chocolate ganache. This easy cake mix hack is sure to be a family favorite!
Jump to:
- Why You'll Love Chocolate Pudding Cake
- Ingredient Information and Substitutions
- How To Make Chocolate Fudge Cake
- Frequently Asked Questions
- Tips For Making This Chocolate Ganache Cake
- Other Chocolate Desserts to Try...
- The BEST Chocolate Overload Cake
Why You'll Love Chocolate Pudding Cake
I recently changed the name of this cake. This is because it is so loaded with chocolate that a chocolate overload cake recipe seemed like the most accurate thing to call it. And I’m not exaggerating when I say this is the absolute BEST recipe for a moist chocolate cake you will ever taste.
Not everyone has the time to put a ton of work into a fancy, made-from-scratch dessert. But this cake is so perfectly rich and completely moist — your friends and family will beg you for the recipe, and they'll never know that it’s actually an easy cake mix with pudding hack! By the way- if you love a good cake mix hack but aren't craving chocolate- you've got to try my Poppy Seed Cake- everyone goes nuts over it!
So while this isn’t a “scratch” cake, I think it's nice to have an in-between option that takes mere minutes of your time to throw together (the rest is baking time), minimal ingredients, and is virtually foolproof. And of course, the big game changer is the variation of ingredients — or the "hack" — that results in winning dessert that blows your normal boxed cake mix right out of the water! Here's what I love about it:
- Made with pantry staples
- Super moist
- Party favorite
- Easy dessert for any occasion
- Great for holidays
- Fool-proof for beginning bakers (my 9 year old makes it all the time!)
Ingredient Information and Substitutions
- Dark chocolate cake mix - My preference is dark chocolate cake mix but you can use any chocolate cake mix you like, including Devil's food!
- Instant chocolate pudding mixes - It's important that you grab instant pudding not the kind that you have to heat up. And get the regular-size boxes which are 2.03 ounces.
- 5 eggs - Yes, 5! That's what gives the cake mix with pudding the ultimate texture and perfect amount of moisture.
- Vegetable oil - Also enhances the moistness of the cake with pudding. Canola oil also works, or your favorite neutral oil.
- Water - Or you can go wild and swap it for coffee or Kahlua!
- Chocolate Chips- Mini or regular chocolate chips work well for this, it all depends on how much texture you want in your cake.
- Heavy Cream- This is for the ganache and I do NOT encourage you to substitute milk or half and half for this. The high fat content in the heavy cream is what bring the ganache together.
How To Make Chocolate Fudge Cake
Step 1: Make the batter
Preheat the oven to 325 degrees and grease a bundt pan. Combine the box of cake mix, instant pudding, warm water, oil, and eggs together. Fold in chocolate chips.
Step 2: Bake
Pour the cake batter into the bundt cake pan. Bake for 1 hour or until the cake is done. Cool completely.
Step 3: Make the ganache
In a small pan, heat heavy cream over medium heat, stirring continuously to prevent scalding until just beginning to simmer. Pour over chocolate chips and let sit for 1-2 minutes. Whisk until it comes together and becomes a smooth and silky ganache. Let sit for a few minutes to thicken slightly for easier pouring
Step 4: Pour over the cake
After the cake has fully cooled, pour the ganache over the cake and if you want, add some sprinkles. Enjoy!
Frequently Asked Questions
Can you make this cake ahead?
Absolutely! I’d bake the cake and let it cool overnight.
Can I do this as a layer cake and frost it?
Sure! Prepare this moist chocolate cake recipe as directed, but don't use a bundt pan. Instead, spray two 9 inch round cake pans with cooking spray and line the bottom with parchment. Bake at 325 degrees for 30 minutes (begin checking it around 25 minutes just to be safe). You'll probably want to double the ganache so you have extra for filling. You can also whip the ganache for a fluffier frosting.
Can I make this recipe in a 9” x 13” pan?
Yes! It’ll take about an hour to bake at 325 degrees (give or take some time depending on your oven). Check it at 45 minutes and remove when a toothpick comes out clean.
Can I make this as cupcakes?
Yup — line a standard size muffin pan with cupcake liners and fill them ¾ of the way (an ice cream scoop works well for this!). Bake for 15-20 minutes at 325 degrees until your cake tester comes out clean.
Can you freeze this cake?
Yes, just freeze before frosting and wrap it really well. It will last up to 3 months in the freezer.
What makes this chocolate cake moist?
In this particular chocolate pudding cake recipe, the eggs are what makes it super moist and delicious. Do not cut down the number of eggs (it may seem excessive, but if you’re going to eat a cake, go big and eat a cake!). That said, you do not need to use extra large eggs. They’re ideal, but I’ve made this several times with large eggs, and it’s come out perfect every single time.
What is the best topping for this cake?
My favorite is making chocolate ganache and pouring it over the top. It adds an extra "wow" factor and ganache is pretty fool proof to make. If you really don't want ganache, a simple dusting of powdered sugar adds a little something extra without any additional work.
Tips For Making This Chocolate Ganache Cake
- Warm water works great! Don’t feel like you need to have water that’s so hot it’s boiling. I just run my tap water until it is warm, then fill my measuring cup for this cake recipe.
- Be sure to grease the pan. Grease your cake pan with cooking spray so the cake pops out easily without sticking.
- Chocolate chips can be omitted from the cake batter. The chocolate chips are totally optional, but I personally love the texture they add.
- Don't leave batter behind. Be sure to scrape all the batter out of the large bowl with a spatula when you pour the batter into the bundt pan.
- Check the cake early. Every oven is different, so start checking the cake at 40 minutes. If the tester comes out clean, pull it then.
- Cool the cake completely. I let it cool quite a bit before inverting. Often, I’ll let it cool completely in the pan. It’s fine either way. But make sure it's completely cool before pouring over ganache, so that the ganache sits on top without being absorbed.
- Tips for easy cake removal- When it’s time to remove the cake from the pan, run a butter knife around the outside between the cake and the pan, then place the serving plate on top of the pan and turn it all over. The cake slides right out onto the serving plate.
- Leftovers and storage- the leftovers taste great for up to 5 days covered at room temperature.
Other Chocolate Desserts to Try...
- Old Fashioned Chocolate Pie
- Peanut Butter Double Chocolate Chip Cookies
- Chocolate Mousse Cups
- S'mores Icebox Cake
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie onInstagramandTikTok!
The BEST Chocolate Overload Cake
Jessy Freimann
This Chocolate Overload Cake is the indulgent, and decadent dessert you have been looking for with the most moist cake you've ever tasted and covered with rich chocolate ganache. This easy cake mix hack is sure to be a family favorite!
4.94 from 49 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr 10 minutes mins
Cooling time 1 hour hr
Total Time 2 hours hrs 20 minutes mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 522 kcal
Equipment
Ingredients
- 1 box chocolate cake mix
- 2 small boxes instant chocolate pudding
- 1 cup warm water
- ¾ cup oil
- 5 extra-large eggs (large is also fine)
- 1 ¾ cup chocolate chips divided
- ½ cup heavy cream
Instructions
Preheat the oven to 325 degrees and grease a bundt pan with cooking spray. Set aside.
In a stand mixer or with a hand mixer, mix together cake mix, pudding mixes, water, oil and eggs until just combined.
Stir in the ¾ cups of chocolate chips if you're using them and put batter into the prepared bundt pan.
Bake for around 1 hour or until a cake tester comes out clean. Check it at 50 minutes, because it can go a little faster depending on your oven. Cool completely.
When the cake is cool, heat ½ cup heavy cream in a small pan stirring continuously until it's just beginning to simmer (it’ll be steaming).
Pour cream over 1 cup of chocolate chips and let it sit for a 1-2 minutes, then keep whisking until it turns into a silky, smooth ganache.
Let the ganache sit for a couple minutes to thicken slightly and then pour over the cake and top with sprinkles if you'd like. Serve immediately.
Video
Notes
- Warm water works great! Don’t feel like you need to have water that’s so hot it’s boiling. I just run my tap water until it is warm, then fill my measuring cup for this cake recipe.
- Be sure to grease the pan. Grease your cake pan with cooking spray so the cake pops out easily without sticking.
- Chocolate chips can be omitted from the cake batter. The chocolate chips are totally optional, but I personally love the texture they add.
- Don't leave batter behind. Be sure to scrape all the batter out of the large bowl with a spatula when you pour the batter into the bundt pan.
- Check the cake early. Every oven is different, so start checking the cake at 40 minutes. If the tester comes out clean, pull it then.
- Cool the cake completely. I let it cool quite a bit before inverting. Often, I’ll let it cool completely in the pan. It’s fine either way. But make sure it's completely cool before pouring over ganache, so that the ganache sits on top without being absorbed.
- Tips for easy cake removal- When it’s time to remove the cake from the pan, run a butter knife around the outside between the cake and the pan, then place the serving plate on top of the pan and turn it all over. The cake slides right out onto the serving plate.
- Leftovers and storage- the leftovers taste great for up to 5 days covered at room temperature.
Nutrition
Calories: 522kcalCarbohydrates: 47gProtein: 8gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 133mgSodium: 508mgPotassium: 227mgFiber: 1gSugar: 27gVitamin A: 191IUCalcium: 101mgIron: 3mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Laura - The No Pressure Life says
This cake looks mouth-watering! I love that seems so simple. Definitely pinning this for later!
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Jessy says
Thanks Laura, it's as easy as it is delicious :)
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Sandra says
This looks yummy! I was always told to make chocolate cale with milk. Have you tried it in this recipe?
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Jessy Freimann says
Thank you! I haven't, but I've subbed in Kahlua without issue. Baking can be tricky because it's chemistry, but I suspect it would work well. Please let me know if you do.
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Mary says
I would like to know if i can put milk instead of water I always put milk instead of water in my cakes and if I'm adding two small boxes of instant pudding is I cup of milk enough
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Jessy Freimann says
I haven't tried it but I'd imagine t will work. I wouldn't alter the other amounts in this case.
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Aggie says
I’ve made this before using unsweetened coconut milk instead of water. Grandson has a dairy allergy. It was delicious
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Jessy Freimann says
Thanks for sharing this change!
Lisa Sell says
I love that this looks delicious and is simple to make. Going to try this out!
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Jessy says
Thank you, Lisa- I hope you LOVE it!
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Pamela @ Brooklyn Farm Girl says
I love how few ingredients there are in this lovely pudding cake! Pinning to enjoy soon!
Jessy says
Thank you- I hope you love it as much as I do!
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CJ Huang @ Morsels of Life says
Love these types of recipes! They're so perfect for those times when I either don't have the time or don't want to go through everything needed to make a cake completely from scratch, but want something scrumptious. :)
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Jessy says
Me too- I'm all for keeping it super simple but not sacrificing flavor and quality!
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Dee says
I would love a huge slice of this gorgeous cake! Thanks for sharing at Merry Monday. :)
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Jessy says
Thank you- but be careful, you won't be able to stop at one slice... :)
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sara says
How much is 1 box cake mix and pudding choc in gram? Thankyou😊
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Jessy says
According to the boxes in my pantry, the cake mix is 432 grams and each chocolate pudding is 110 grams. I hope this helps :)
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Julie says
Curious to know why you said chocolate chips, if you're using them. Is there a big difference if you don't?
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Jessy says
Hi Julie- It doesn't make a huge difference, it's more of an optional addition that adds a bit of texture. Some people like that texture but others don't, so I made it optional. It won't hurt the cake if you leave them out.
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Lisa says
Looks delicious! What type of chocolate chips...Semi Sweet?
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Jessy says
Thank you! I've made it with both dark chocolate chips (my favorite- though that's more about personal preference than anything else) and with semi-sweet. I've also made it with none, although I like the texture that it adds. I'd love to hear what you decide on!
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Sanaa says
Has anyone tried making muffins with this recipe?
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Jessy says
I've not gotten any feedback that anyone has tried this as muffins but I bet they'd work great. I'd probably recommend starting to check for doneness at 15 minutes and make sure to fill the cups 3/4 of the way. Let me know how it goes :)
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Sangita says
Delish in muffin pans... approx 20 mins
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Shannon Brooks says
Can I use just one box of pudding? My husband only bought one.
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Jessy says
I've never tested it out and baking can be trick since it's all chemistry. That being said, give it a try. It's a pretty forgiving recipe in general. Let me know how it goes!
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Kelly says
Is it supposed to be super gooey in the middle or did I just poison my family?
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Jessy says
You probably didn't poison your family, since most eggs are pasteurized. ;) While I wouldn't describe the texture as gooey, it is extremely moist compared to normal boxed mix cakes but it's always turned out just like the photos and videos (I make this very often as it's my go-to cake). It sounds like it may have needed to bake longer. Every oven is different. Did you test it with a toothpick or cake tester when it came out?
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Florence PHILLIPS says
As a diabetic, I need to know the nutritional values of all recipes. Please send for your chocolate pudding cake.
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Jessy says
Hi Florence- You can google "Nutrition Calculator" and find a variety of sites dedicated to calculating the nutritional values of foods. Enjoy! :)
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Katie says
How long should I let the cake cool before removing it from the bundt pan?
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Jessy says
As little as 15 minutes, although, I've also left it in the pan overnight and had no issues turning it (although, my bundt pan has never had anything stick, I don't know what it is- it's the cheapest Target bundt pan but it's like magic!). Enjoy!
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Lauryn says
Oh my goodness this cake! Wow! I don't even have words for how good this turned out! I ended up topping the cake off with a powdered sugar glaze and I swear it tasted like a krispy kreme donut. Make this cake today!!!!
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Jessy Freimann says
Hi Lauryn- thank you SO much- you totally just made my Friday night! These kind of comments are exactly why I share recipes! So glad you loved it as much as we do (I'm actually making it on Easter Sunday with some ganache on top!).
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Michelle says
Why 5 eggs? Did you ever use less?
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Jessy Freimann says
More eggs makes this cake incredibly moist. I've never gone with less, so I can't say how it would turn out. I highly recommend making it as listed, trust me. It's the best!
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Katie T. says
I am a VERY unexperienced baker. That said, will this recipe work for a 12-cup bundt pan? Or should I double it? Thank you.
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Jessy Freimann says
Hi Katie- Are you referring to a regular bundt pan or a 12 cup one that is like a muffin tin only with mini bundt shapes? It's my understanding that the average single bundt pan holds around 12 cups so if that's what you have I'd keep the recipe as is. If terms of the mini bundt pans, I'd say bake at the same temp as the cake (325 degrees) and begin checking them at 15 minutes- the total time will vary by oven. If a toothpick comes out clean and it bounces back when very gently pressed, they're ready to pull. Good luck and please let me know how it goes! This is a super forgiving cake, so that's always a plus :)
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Taryn Reagan says
This is really good and really easy. I have made it the way recipe states with the chocolate chips, but also in a vanilla form for my chocolate hating son, with sprinkles and white chocolate chips in the cake. I made a quick buttercream and sprinkled more on top because it was a birthday for both versions. I had to cook the cake much longer than recipe suggested, but do not overcook. My toothpick would not come out clean because of the addition of the chips. FYI, if you have room in your freezer and leftover cake, it freezes amazingly and is so moist when defrosted. Thanks for the recipe and I am going to try more variations!
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Jessy Freimann says
Sounds like a fantastic variation- I'm so glad you liked them! Yes, ovens can vary in heat- there are so many things that come into play in terms of bake time, but I'm so glad it worked out! Enjoy :)
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Beth says
I added 2 tsp instant espresso coffee powder to this recipe and everyone loved it. I don’t eat sweets or anything chocolate, so I rely on others to judge for me.
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Jessy Freimann says
I'm so glad everyone loved it, Beth! The espresso powder sounds like a fantastic addition- I'll have to try that! <3
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Sherry L. says
Hi! This was a wonderful base recipe for a gentleman’s cake (whiskey cake). I substituted 1/2 cup espresso coffee and 1/2 cup whiskey for the water. I also poked fork holes on the top and slowly spooned whiskey over the cake prior to adding the confectioners sugar. It was a holiday hit!
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Jessy Freimann says
OMG that sounds like some fantastic substitutions! I actually made it for a party last night with KAhlua in place of water and that was amazing too!
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Anjali Saigal says
Could I use a square cake tin instead of the a bundt pan?
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Jessy Freimann says
Yes, but I would probably for it in a rectangular 9" x 13" pan (or two 8" x 8" square pans). For a 9" x 13" I'd bake for around an hour but maybe start checking around 45 min. and for the 8" x 8" pans, I'd bake for around 30 minutes. Good luck!
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Melissa Bender says
Here it is day 4,535 of quarantine and my husband want chocolate pudding cake. He wanted it bad enough to risk going to Walmart in case we didn’t have everything I needed! Came across this gem in Pinterest and no lie the best chocolate cake! Hooray! Quarantine just got better! Yummy! It’s a keeper!
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Jessy Freimann says
Yaaaaaaassssssss! Sounds like a good life decision to me!!
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Gina says
Yum sounds so good! Quick question- I have a 5.9 oz instant jello chocolate pudding mix. Wil that work?
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Jessy Freimann says
Hi Gina- I've never tried it. Baking can be tricky in terms of precision, but I think it's worth a try because it's not a huge difference. Please let me know how it turns out.
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Clair says
Hi! Is 325 the correct oven temp? I’ve left two 9” pans in for 40 minutes and the centres are still not done. The instructions above for the layer cake (round cakes) suggests 25-30 minutes. Is this time correct too?Thanks!
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Jessy Freimann says
That is correct- I've made it several times this way. It's possible that the different time for you could be based on how hot your oven runs, altitude etc. Baking times for any recipe can often vary due to so many things. If you give me more details, I'd be happy to try and help you troubleshoot.
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Clair says
Thanks Jessy. I just took them both out after 45 minutes. One of the cakes’ centre’s was still not as done as it should’ve been ... but I just made that one the bottom of the layer cake, filled with the chocolate ganache and then more chocolate ganache on top - couldn’t even tell after all that scrumptious chocolate!Delicious recipe! Will def make again ;)
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Jessy Freimann says
I'm glad you liked it! If there are any ways I can help next time just let me know :)
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Cara says
Wasn’t as sweet as I thought it would be. Maybe it’s because I added cocoa to the Fudge cake mix since I didn’t have Dark Chocolate. I fixed it by turning it into a poke cake and filling it with chocolate creme.
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Jessy Freimann says
Hi Cara- I think the cocoa was definitely the issue. Baking is super technical and the addition of the cocoa altered the ratio. I ran into this when I was trying to develop a cookie recipe of my grandma's into a chocolate cookie (and still haven't dded it to this blog since it still needs work). I hope you'll try the recipe again as written- I make it several times a year with consistent success.
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Cavet Smith says
In the oven now I rated a 5 star already I know they are going to love it !
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Jessy Freimann says
Enjoy and thank you <3
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Anne says
This is my 2nd one this month!! Great cake love it!
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Jessy Freimann says
Woohoo! We made it for Christmas Eve <3
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Rachel says
I just made this but I altered it a little since I had already started prepping before I found the recipe. I made one box of pudding like normal. And I made the cake following the recipe minus the one box of pudding (and added a slight bit of orange zest and vanilla) and then swirled the pudding in, in layers. It’s still in the oven and it’s going to take a little longer to cook but it smells amazing and looks great so far!
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Jessy Freimann says
Sounds like some delicious changes- let me know how it was!
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Toni says
I was looking for a pudding cake recipe and found this one. My mother use to make a chocolate pudding cake when I was young . I must say this is the BEST I have ever had and has become a favorite of my husband. Today I'm trying mint in it for Valentine's day should be wonderful. Thank you for THIS recipe.
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Jessy Freimann says
Awwwww thank you Toni- I'm so glad you loved this, you made my day <3
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Caroline Von Esche says
Just took this cake out of the oven. Oh my goodness the house smells wonderful. I did use one box chic. Pudding and one box of vanilla pudding. I also used warm coffee in place of the warm water. I also just sprinkled 3 different kings of chips on top, dark choc , white choc. and butterscotch. I also added 2 teaspoon vanilla. I love vanilla. Well its fabulous. Thanks for the recipe even though I tweaked it to what I had in the house.
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Jessy Freimann says
It sounds like you made some tasty teaks Caroline- I hope you loved it!
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Phylis says
Can this be done in 2 9 inch cake pans round?
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Jessy Freimann says
Hi Phylis- you can! Line with parchment and spray with cooking spray and bake at 325 for around 30 minutes (check for doneness around 25 minutes)- good luck!
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Amy Stidham says
Was looking for a last minute boxed chocolate cake hack, gave yours a try. Was a huge hit! Made it exactly as listed, turned out fantastic and looked amazing and was so quick and easy. . Super moist, incredible dark chocolatey flavor, and the rich ganache really takes it next level. A definite keeper!
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Jessy Freimann says
THat's amazing, Amy- thanks for sharing! I'm so glad you loved it. It's one of my absolute favorites, I find myself making it again and again!
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Nancy says
I’m 73 years old and I’m here to say this is the best chocolate cake ever. Followed the recipe except used 1/2 cup water and substituted coffee for the other half. Smeared the ganache on it since it didn’t want to pour for me. Try it, you’ll love it. ❤️
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Jessy Freimann says
Awwww Nancy, your comment made my day- thank you so much for sharing! It sounds like you made some awesome substitutions!
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Jill B says
This is now my go-to cake and I’m not even a big chocolate fan!
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Brenda says
Can I make this using only one box of instant chocolate pudding?
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Jessy Freimann says
Hi Brenda- I haven't tested it that way so I can't guarantee how it would work out (baking is chemistry so it's tougher to add and subtract ingredients). Please let me know how it works out if you try it that way.
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J Rain says
I made this with a chocolate muffin mix verses cake mix. Also used milk vs warm water. It didn’t raise as much as I thought it would, very Heavy cake. It was very tasty. Should have made German chocolate icing vs cream cheese
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Lori says
I am a beginner baker. Do I need to change anything in the recipe for high altitude baking?
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Jessy Freimann says
I'm sorry, I don't have experience with high altitude baking- check out handletheheat.com - Tessa Arias is a baking expert and I bet she'll know.
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TAMIKKA says
I am making this cake for the third time: chocolate, vanilla and, now, half/half. It is a huge hit and so easy. Plus, what an effective way to save money on a delicious cake for parties. Thank you!
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TAMIKKA says
I am making this cake for the third time: chocolate, vanilla and, now, half/half. It is a huge hit and so easy. Plus, what an effective way to save money on a delicious cake for parties. Thank you! 😊
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Lisa R. says
Can this be made in a 13 x 9 baking dish or disposable aluminum pan?
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Jessy Freimann says
Yes! Just keep an eye on it and start checking for doneness around 30 minutes.
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Brenda Corrie says
I can't thank you enough for sharing this amazing cake recipe. It was soo good That it was cut before I could even take a picture of it. I did Chocolate Ganache for the top You get a 10 Thank you Brenda Corrie
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Niki says
Can the water be replaced with milk and the oil with butter?
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Jessy Freimann says
Yes.
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Brenda says
Do the Eggs have to be room temp?Thank you!
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Jessy Freimann says
Nope!
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Michelle says
Your recipe lists chocolate chips but the instructions state to ad "mini" chocolate chips. Which did you use?
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Pamela says
Hi Jesse I just placed it in the oven , I had to sub the instant chocolate pudding for vanilla but I did use the semi sweet chocolate chips - I hope it turns out as scrumptious as yours looks !
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Sherie Montalto says
Made this recipe, it was a huge hit with my family. The cake was moist and the chocolate chips added a great texture.
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Cynthia Casey says
Best chocolate cake ever!!!!!
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Michele Bahm says
This recipe is definitely a keeper! So soft and moist, doesn’t fall apart like other cakes I have made.
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Michelle Gray says
This cake is AMAZING!!!!!! It’s my go to cake recipe every time! I get asked to make it all the time!
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Kari says
This is our family’s go-to recipe for birthday cakes. Chocolatey, rich, dense, delicious!
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Lana Walter says
The choc pudding cake was delicious. Next I made same recipe using a lemon cake & 2 lemon instant pudding boxes& the rest of the ingredients in your recipe except I shaved 2 lemons and used the juice squeezed from them and added warm water to equal 1 cup & put the shaved lemon zest in the cake mix instead of mini choc chips. Put in Bundt pan and bake @325 for 55-60 min. It was delicious if you like lemon.
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Jeanne M Talberg says
got the cake batter all mixed up. Went to get my bundt pan...nowhere to be found! BF has been packing things up for a move.Yup! He packed it. So made in a 13x9 glass pan. I guessed at 35 minutes, 40 might've been perfect. It was delicious.Thanks for the chocolate dreams!
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Agnes says
I made this today as cupcakes to go with a unicorn cake. They were a big hit. Everyone loved them. Especially the birthday girl!
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Michelle WH says
This cake is delicious and super moist. I don't like chocolate cake. But I really love this cake. So goog
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Cari says
Have you tried this with a Red Velvet mix? Just wondering if the 2 boxes of chocolate pudding would over power it. I have made it a few times as written and it is delicious!
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Jessy Freimann says
I haven't, but I'd love to hear how it turns out if you give it a shot!
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Sangita says
Hi made once... confused about choc chips... 3/4 cup chipa in batter and if 1 cup for ganache... total amount of chips shouls be 1 3/4... tastes delish w peppermint chips... thanks
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Jessy Freimann says
Thanks for pointing this out- it was definitely a typo and I just fixed it- so glad you enjoyed it!
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