Chocolate Fudge Overload Cake
This isn’t your average chocolate cake. It’s a rich, fudgy masterpiece that combines the creaminess of chocolate pudding, the tangy moisture of sour cream, and the bold depth of coffee liqueur. Every bite is melt-in-your-mouth perfection. Whether you’re celebrating a special occasion or just giving in to your chocolate cravings (because why not?), this cake is guaranteed to deliver joy.
A rich, fudgy masterpiece that’s equal parts indulgence and nostalgia.
Why You’ll Love It
This isn’t your average chocolate cake—it’s a full-on chocolate experience. Moist, dense, deeply fudgy, and unapologetically rich, this cake is built for chocolate lovers. Sour cream keeps every bite soft and creamy, instant pudding makes it intensely fudgy, and the coffee liqueur brings out the deep cocoa notes. Best of all? It starts with a box mix. Simple, stress-free, and so worth it.
“The first time I made this cake, my boyfriend nearly ate the batter straight from the bowl. Now it’s the only chocolate cake I make—and the only one anyone ever requests.”
What Makes This Cake So Special?
Let’s be real—there are a million chocolate cake recipes online. But this one? It’s different. It’s low-fuss, high-reward, and delivers bakery-level results without a mixer or fancy equipment. You don’t need to be an experienced baker to pull this off. That’s the beauty of it: it’s delicious and doable.
It’s also perfect for every kind of chocolate lover. Want to dress it up for a birthday? Add ganache and sprinkles. Need a cozy dessert for a potluck? Slice and serve with a side of whipped cream. Craving something chocolatey at 10 p.m.? One bowl and a Bundt pan is all you need.
Ingredients & Substitutions
| Ingredient | Why It Matters | Must be instant, not cook-and-serve or sugar-free |
|---|---|---|
| Devil’s Food Cake Mix | Deep chocolate flavor and a moist, reliable base | Any rich chocolate cake mix (avoid sugar-free) |
| Instant Chocolate Pudding Mix | Adds a fudgy, dense texture and moisture | Cold, strong coffee or espresso for non-alcoholic |
| Sour Cream | Keeps it moist without thinning the batter | Full-fat Greek yogurt or plain yogurt |
| Coffee Liqueur | Enhances chocolate flavor without tasting like coffee | Cold strong coffee or espresso for non-alcoholic |
| Eggs | Provides structure and binding | No substitutes recommended for this texture |
| Unsalted Butter | Adds richness and fat | Can substitute with an equal amount of vegetable/canola oil |
| Chocolate Chips/Chunks | Little chocolate pockets throughout the cake | Use high-quality semi-sweet, bittersweet, or milk |
Make It Your Own
This recipe is super adaptable. Try one of these easy variations:
• Mocha Version – Swap the chocolate chips for espresso chips and add a mocha glaze.
• Mint Chocolate – Add ½ tsp peppermint extract and use chopped Andes mints.
• Triple Chocolate – Use a dark chocolate cake mix and white + milk chocolate chunks.
• Boozy Glaze – Whisk powdered sugar with a splash of extra coffee liqueur for a grown-up drizzle.
Hosting Tip: Bake It Ahead
This cake actually tastes even better the next day. The flavors deepen, the texture sets perfectly, and it slices like a dream. Bake it the night before your event and save yourself some stress—it’s one less thing to worry about.
FAQ
Can I make this without a Bundt pan?
Yes! You can use a 9×13-inch pan—just reduce the baking time slightly and start checking around 45 minutes.
Is the coffee flavor strong?
Not at all. The coffee liqueur (or cold coffee) simply enhances the chocolate without making it taste like coffee.
Can I skip the pudding mix?
It’s a key part of the texture here, so skipping it isn’t recommended. If you must, try adding an extra egg and a few tablespoons of cocoa powder—but expect a lighter, less fudgy result.
What’s the best way to reheat leftovers?
Microwave a slice for 15–20 seconds. It brings the chocolate back to life and makes it taste freshly baked again.
Chocolate Fudge Overload Cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 10-inch Bundt Cake
Equipment
Mixing Bowls
Whisk
Bundt Pan
Silicone Spatula
Measuring Cups and Spoons
Ingredients
1 package Devil’s Food or Chocolate Cake Mix of choice
1 package Instant Chocolate Pudding Mix
1 (16 ounce) container Sour Cream
3 Eggs
⅓ cup (75g) Unsalted Butter, melted
½ cup (110 mL) Coffee-Flavored Liqueur (or cold coffee for alcohol free option)
2 cups (340g) Semi-Sweet or Bittersweet Chocolate (chips or bars cut into chunks)
Directions
Step 1: Preheat the Oven
- – Preheat your oven to 350°F (175°C).
- – Grease and flour a 10-inch Bundt pan, ensuring all crevices are coated to prevent sticking.
Step 2: Prepare the Batter
- – In a large mixing bowl, whisk together the cake mix and instant chocolate pudding mix.
- – Add the sour cream, eggs, melted butter, and coffee-flavored liqueur (or cold coffee).
- – Using a whisk or silicone spatula, mix until fully combined and smooth.
- – Fold in the chocolate chips or chunks until evenly distributed throughout the batter.
Step 3: Bake the Cake
- – Pour the batter into the prepared Bundt pan, spreading it evenly.
- – Bake for 1 hour, or until a toothpick inserted into the center comes out with only a few moist crumbs.
Step 4: Cool and Serve
- – Remove the cake from the oven and let it cool in the pan for 10–15 minutes.
- – Carefully invert the cake onto a wire rack and let it cool completely before serving.
Baker’s Tips
• Choose a bold cake mix: Devil’s food or dark chocolate mixes bring the best depth.
• Use good chocolate: Ghirardelli, Guittard, or Trader Joe’s bars melt beautifully and taste amazing.
• Don’t overmix: You’re not trying to whip air into it—just stir until combined.
• Prep that Bundt pan well: Use a flour-based baking spray or a butter + cocoa powder combo to avoid sticking.
Final Thoughts from My Kitchen to Yours 💛
This cake isn’t light and fluffy like a sponge cake. It’s dense—in the best possible way. Think: the rich middle of a brownie, but in cake form. It’s moist (thanks to sour cream), slightly chewy, with melty chocolate in every bite.
