Decadent Chocolate Cavity-Maker Cake Recipe | No Frosting Needed!
If you’re a chocolate lover looking for a dessert that hits all the right notes, the Chocolate Cavity-Maker Cake is your dream come true. This cake is so rich, so moist, and so deliciously decadent, it doesn’t even need frosting. It’s perfect for any occasion, making you an instant hit with everyone who tastes it.
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The Best Chocolate Cavity-Maker Cake Recipe
Indulge in a slice of heaven with this incredible Chocolate Cavity-Maker Cake. Made with dark chocolate cake mix, instant chocolate pudding, and a touch of coffee-flavored liqueur, it’s an experience in every bite. This recipe will make you famous among your friends and family, earning you the title of the “incredible chocolate cake maker.”
Notes on Ingredients
- Dark Chocolate Cake Mix: Provides the rich chocolate base for the cake.
- Instant Chocolate Pudding Mix: Adds moisture and an extra layer of chocolate flavor.
- Sour Cream: Ensures the cake stays incredibly moist.
- Eggs: Help bind the ingredients together.
- Vegetable Oil: Adds moisture without overpowering the chocolate flavor.
- Coffee-Flavored Liqueur: Enhances the chocolate flavor with a subtle coffee undertone.
- Semisweet Chocolate Chips: Melt into pockets of gooey chocolate throughout the cake.
How to Make Chocolate Cavity-Maker Cake
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to prevent sticking.
- Mix Ingredients: In a large bowl, combine the dark chocolate cake mix, instant chocolate pudding mix, sour cream, eggs, vegetable oil, and coffee-flavored liqueur. Beat until well blended. The batter will be thick.
- Add Chocolate Chips: Fold in the semisweet chocolate chips.
- Bake: Spoon the batter into the prepared Bundt pan. Bake for about 1 hour, or until the cake springs back when lightly tapped.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack. Allow it to cool completely before serving.
How to Serve Chocolate Cavity-Maker Cake
Serve this decadent cake as is—its rich chocolate flavor and moist texture stand on their own without the need for frosting. For an extra touch, dust with powdered sugar or add a dollop of whipped cream on the side. Perfect for dessert after a meal or as a star attraction at a party.
How to Store Chocolate Cavity-Maker Cake
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep the cake in the refrigerator for up to a week, ensuring it stays moist and delicious. You can also freeze the cake for up to 3 months; just wrap it tightly in plastic wrap and foil before freezing.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 495.67kcal | 25% |
| Total Fat | 26.42g | 38% |
| Carbs | 60.1g | 23% |
| Sugars | 42.97g | 48% |
| Protein | 5.62g | 11% |
| Sodium | 536.58mg | 27% |
| Fiber | 3.01g | 11% |
| Saturated Fat | 11.29g | 56% |
| Trans Fat | 0.31g | – |
| Monounsaturated Fat | 8.65g | – |
| Polyunsaturated Fat | 3.86g | – |
| Cholesterol | 63.22mg | 21% |
| Calcium | 92.12mg | 12% |
| Magnesium | 43.29mg | 12% |
| Potassium | 283.35mg | 8% |
| Iron | 2.61mg | 19% |
| Zinc | 0.8mg | 8% |
| Phosphorus | 96.21mg | 14% |
| Vitamin A | 68.51mcg | 9% |
| Vitamin C | 0.34mg | 0% |
| Thiamin B1 | 0.03mg | 3% |
| Riboflavin B2 | 0.15mg | 10% |
| Niacin B3 | 0.19mg | 1% |
| Vitamin B6 | 0.05mg | 3% |
| Folic Acid B9 | 11.56mcg | 6% |
| Vitamin B12 | 0.18mcg | 7% |
| Vitamin D | 0.23mcg | 0% |
| Vitamin E | 1.07mg | – |
| Vitamin K | 9.71mcg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Chocolate Cavity-Maker Cake
Can I use a different type of liqueur?
Yes, you can substitute the coffee-flavored liqueur with another type of liqueur, such as Kahlua or Bailey’s, to experiment with different flavors.
Can I make this cake without the liqueur?
Absolutely! If you prefer not to use alcohol, you can replace the liqueur with an equal amount of strong brewed coffee or even milk.
What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt or buttermilk, which will still provide the moisture and tanginess needed for the cake.
The Best Chocolate Cavity-Maker Cake Recipe
Ingredients
- 1 15.25 ounce package dark chocolate cake mix
- 1 3.9 ounce package instant chocolate pudding mix
- 1 16 ounce container sour cream
- 3 eggs
- ⅓ cup vegetable oil
- ½ cup coffee-flavored liqueur
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, beat cake mix, pudding mix, sour cream, eggs, oil, and coffee liqueur until well blended. Fold in chocolate chips. Batter will be thick. Spoon into the prepared pan.
- 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.
Enjoy baking and indulging in this Chocolate Cavity-Maker Cake, and watch as it becomes a favorite among all who taste it!
