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.

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
- – Chocolate Cake Mix: With its higher protein content than traditional all-purpose flour, bread flour helps provide the perfect chewiness that a high-quality chocolate chip cookie should have. If you prefer a more cakey or crispy cookie, you can use all-purpose flour in place of the bread flour.
- – Chocolate Pudding Mix: The chocolate pudding does 2 things in this recipe: it provides additional moisture AND gives the cake that fudgy texture we all crave. Make sure it is the instant pudding, not the cook-and-serve kind, and look for the 5-ounce box. DO NOT try to substitute the sugar-free variety, as it creates an unpleasant aftertaste in the cake from the sugar substitute that they utilize.
- – Sour Cream: Chocolate cakes can be dry, but not this one. Sour cream adds additional moisture that ensures this cake stays moist until the end.
- – Coffee Liqueur: Coffee and chocolate were a match made in heaven. The coffee note in the liqueur helps bring out the richness of the chocolate. You can substitute cold coffee for the liqueur if you want to ensure this is alcohol-free.
- – Eggs: Without eggs, the cake would have no structure and just fall apart.
- – Butter: unsalted, melted butter adds that background buttery note and aids in moisture. Vegetable or canola oil can be substituted if necessary
- – Chocolate Chips: I love a good bittersweet or dark chocolate chip in this cake. You can use chips or chopped chocolate and experiment with different chocolates—milk, dark, or even semi-sweet—and see what tickles your fancy. You decide.
Cake Recipe Tips
- – Get high-quality cake mix: The bulk of the flavor for this cake comes from the cake mix you use. I prefer using the Betty Crocker Devil’s Food or Dark Chocolate type cake mix for this particular cake since they both have a richer, deeper, more moist chocolate flavor compared to other brands.
- – Don’t cheap out on the chocolate: Aside from the cake mix, the chocolate chips are the other place where high quality makes a noticeable difference. Nestle Tollhouse uses emulsifiers in their chocolate so the chips keep their shape. Try to go with Ghiradelli or Guittard Brand if possible for the ultimate chocolate experience.
- – Do not overmix: This cake is meant to be dense and fudgy; however, overmixing results in a tough cake with too much air that makes it dry. Stick to hand whisking and mixing only.
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.