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.

Chocolate Fudge Overload Cake

I remember when I first made this cake. It was an instant hit with its dense, moist crumb and rich, chocolaty flavor that no one in the room could stop talking about. My boyfriend, who is a well-known chocoholic, had to be kicked out of the kitchen to stop him from eating the batter straight out of the bowl! With some simple pantry staples and a little help from a box, this cake is one any baker can put together.

Get ready to wow your taste buds with a cake that’s as decadent as it is simple! This isn’t just any chocolate cake—it’s a rich, fudgy masterpiece that combines the magic of chocolate pudding, sour cream, and coffee liqueur to deliver a moist, melt-in-your-mouth dessert. Whether you’re baking it for a special occasion or because life’s too short not to eat chocolate cake, this recipe guarantees pure bliss. And don’t skimp on the quality ingredients—your taste buds will thank you. One slice and you’ll be hooked. Go ahead, indulge—this is chocolate therapy at its finest!

Cake Ingredients


Cake Recipe Tips


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

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Set aside

2. In a small mixing bowl, combine the cake mix and pudding mix

3. In a large mixing bowl or large measuring cup, using a whisk, combine the eggs, melted butter, sour cream, and liquor or coffee until well combined.

4. Fold the cake mixture into the egg mixture until everything is just combined. Partway through mixing, add the chocolate. DO NOT OVERMIX. The batter will be very thick.

5. Spoon batter into bundt pan and spread to even out.

6. Bake in the preheated oven until cake springs back when lightly tapped, about 1 hour. Cool for 10 minutes in the pan, then turn out onto a wire rack and let cool completely.


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