Double chocolate fudge cake is super moist, decadent, uses simple ingredients, and is so easy to make! Mix the cake batter in one bowl with this dump and go recipe. It’s perfect for any special occasion, and is topped with a homemade chocolate fudge icing that is rich and sweet, it will cure all chocolate cravings!
A Devil’s Food cake is a chocolate lover’s dream! While some think using a boxed cake mix is taking the easy way out, by jazzing it up with a few other ingredients it tastes just like a homemade chocolate cake. It’s also the star ingredient in my Better Than Sex Cake.
If you believe good things come in the form of chocolate, be sure to try my double chocolate cupcakes, chocolate kiss cookies, Chocolate Blossom Cookies, and no bake chocolate lasagna!
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🍫 Ingredients:
Cake Ingredients:
- Devil’s Food Chocolate cake mix – we love using a box cake mix for ease.
- large eggs – bring to room temperature before adding to the batter.
- rich coffee – espresso is preferred, but instant coffee will work in a pinch.
- vegetable oil – while any type of oil will work, we like the neutral taste of vegetable oil for baking.
- sour cream – a secret ingredient for the best moist chocolate cake recipe, especially when using a boxed cake mix. We used full fat sour cream.
- semi-sweet chocolate chips – can swap for chopped chocolate chunks if you have baker’s chocolate.
- cocoa powder – since we are only using it to dust the pan, dutch-processed cocoa powder or unsweetened cocoa powder will work.
For the Chocolate Glaze:
- chocolate chips – any variety can be used.
- corn syrup – adds a shiny look to the chocolate glaze.
- vanilla extract
- butter – salted or unsalted butter can be used.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Double fudge chocolate cake is garnished with a sweet and rich chocolate glaze. You could also dust it will a little bit of powdered sugar. If you are serving this as a birthday cake, don’t for the ice cream!
Equipment Needed:
Bundt Cake pan (you can find the one I used here through this referral link)
Substitutions and Variations
- Chocolate ganache – use my dark chocolate ganache recipe to drizzle over the top.
- Round cake – divide the cake batter into 8 inch round cake pans. After baking, allow the cake layers to cool completely, then add a layer of chocolate frosting between and to the top of the cake or use the chocolate glaze.
- One-layer cake – bake in a 9×13 baking pan and use the best chocolate frosting recipe from my classic chocolate cake. It’s made with butter, cocoa powder, heavy cream, and powdered sugar and is delicious on a double fudge chocolate cake.
- Without espresso – use hot water in place of the espresso/coffee if you would like to omit.
- Cupcakes – divide batter into a paper lined muffin pan and bake as directed
🔪 Instructions:
Step 1: In a large mixing bowl, or the bowl of a stand mixer, combine cake mix, eggs, espresso (or hot coffee), vegetable oil, and sour cream. Beat until fluffy and well combined at medium speed.
Step 2: Gently fold in dark or semi-chocolate chips using a rubber spatula or wooden spoon until thoroughly combined into the cake batter.
Step 3: Grease the bundt pan or spray with a non-stick cooking spray. Be sure to get the grease into all of the curves of the pan. Sprinkle a good amount of cocoa powder into the pan and tap the sides and base of the pan, tilting it in every direction until the cocoa powder has completely coated the inside of the pan.
Step 4: Pour the chocolate cake batter carefully into the bundt pan. Gently drag a spatula across the top of the batter to ensure that it is evenly distributed within the pan and smooth across the top.
Pro Tip: Coating the pan with cocoa powder helps to keep it from sticking when you are ready to transfer to the cooling rack.
Step 5: Bake in a 350 degree Fahrenheit oven for 40-45 minutes or until the cake springs back when touched and a toothpick inserted in the center of the cake comes out clean or with only a few moist crumbs. Allow the cake to cool for 15-45 minutes. Use a spatula to lightly loosen the side of the cake from the pan, as much as possible.
Step 6: Place a wire rack over the opening of the bundt pan. While holding the cooling rack and bundt pan in place, tip the cake over and place the cooling rack onto the counter. You should hear the light thud of the cake falling loosely and perfectly from the pan. If some of your cake has stuck in the pan, gently loose it from the pan and place it into its spot on the cake.
Step 7: In a double boiler (or in a glass/ceramic bowl placed over a pan of simmering water), over low heat, combine chocolate chips, corn syrup, and butter and cook until melted. Remove from heat and add in vanilla extract.
Step 8: Place your cake on the cooling rack over a cookie sheet to catch the drips and then pour the chocolate glaze over the cake, letting the glaze run down the crevices.
SERVE: Start slicing and serve with vanilla ice cream if desired.
Recipe Tips for Double Fudge Chocolate Cake
- It is very important to allow the cake to cook substantially before removing it from the pan. The pan should be cool enough to handle it with your bare hands. The cake will retract slightly from the pan as it cools, which will also aid in the removal process. Heavier bundt pans will take longer to cool that lightweight bundt pans. Most of the time a light powdered sugar dusting or a bit of frosting will disguise any pieces that didn’t make it perfectly out of the pan.
- The espresso/coffee brings out the chocolate flavor; the coffee flavor will not be noticeable in your cake.
- Be sure to use fresh oil. When oil has been opened for a long time, it can turn rancid, which will ruin the cake. Always store it in a cool dark place.
- By using a box cake mix, we are able to cut down on our dry ingredients but still make a delicious cake!
Fun Fact
Devil’s food cake got its name because it was sinfully delicious with the chocolatey flavor. -Southern Living
Recipe FAQs
This fudgy cake will stay fresh when kept in an airtight container for up to a week in the refrigerator. To freeze, allow the cake to cool completely and wrap in a double layer of plastic wrap. Freeze for 1 month.
Devil’s Food Cake is a special type of chocolate cake that’s known for its rich and moist texture. It typically uses cocoa powder for a deep chocolate flavor, often enhanced with coffee or hot water to make it extra moist. Regular chocolate cake can vary in texture and richness, and might use different forms of chocolate to flavor the cake. So, while both are chocolatey delights, Devil’s Food Cake is usually darker and more decadent.
More Decadent Chocolate Desserts
If you tried this Double Fudge Chocolate Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Double Chocolate Fudge Cake
Equipment
- bundt pan
Ingredients
- 1 box Devil's Food cake mix
- 2 eggs
- ½ cup espresso
- ¼ cup vegetable oil
- 16 oz. sour cream
- 12 oz. semi-sweet chocolate chips
- cocoa powder for dusting pan
Chocolate Glaze
- ¾ cup semi-sweet chocolate chips
- 1 tablespoon corn syrup
- 4 tablespoon butter
- ½ teaspoon vanilla extract
Instructions
Making the Cake
- Combine cake mix, vegetable oil, sour cream, espresso, and eggs and beat well.
- Gently fold in chocolate chips and stir until combined.
- Prepare bundt pan by spraying with non-stick spray and sprinkle with cocoa powder to coat well.
- Pour batter into prepared bundt pan and spread evenly.
- Bake in a 350 degree Farenheit oven for 40-45 minutes or until toothpick inserted in center comes out clean.
- Allow cake to cool until you can handle the pan with bare hands. Turn cake over onto cooling rack and allow to cool the rest of the way.
Making the Chocolate Glaze
- Heat chocolate chips, corn syrup, and butter in a double boiler until melted and combined.
- Remove from heat; stir in vanilla extract.
- Drizzle glaze over cooled chocolate cake and serve!
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