Tuesday, November 29, 2011

Life by Chocolate Cake

I have always wondered how far one could push the chocolate envelope when it comes to cake.  I will wonder no more as I think this cake is the most intense chocolate cake I have ever eaten, made, or experienced.  If you are a true die hard chocoholic then this cake is for you.

I originally found this recipe from the Betty Crocker website and made very few improvements, I'll share the things I tweaked to make this cake "my cake." Right after I made this cake I began to think of other things I could do to make a "white chocolate" version of this cake using strawberries.  Doesn't that sound great?  I think it does.

This cake is incredibly dense, the batter was super thick, but tender and moist after baking.  The pudding and sour cream help to make this so moist even beyond the first day.  I chose to use mini chips in the cake batter instead of the big chips and really liked the resulting texture it gave the cake.  Of course adding vanilla to any cake is a must for me, it just makes me feel better knowing that it is in there.  There is a lot going on in this cake however.

The glaze is really a whole other post!  It was like pouring fudge on the cake.  I wasn't too thin, or too thick.  I found that it rolled nicely down the side of the cake, and unlike other glazes, stayed on the cake and didn't just keep on rolling to the counter.  After it cools is becomes this fudgey, gooey, chocolate coating.

Hot Coffee or Milk is a must, it's the only two things that could possibly compliment this cake to make it better.  I think this cake would freeze great, however I would advise that you glaze the cake when you plan to serve it.  Only because I'm not sure how it would turn out.

box Betty Crocker® SuperMoist® butter recipe chocolate cake mix
cup chocolate milk with 1 Tablespoon vanilla extract
cup butter, melted
container (8 oz) sour cream
package (4-serving size) chocolate instant pudding and pie filling mix
bag (12 oz) mini chocolate chips (2 cups)
Rich Chocolate Glaze
cup semisweet chocolate chips
tablespoons butter
tablespoons light corn syrup
1 1/2
teaspoons water

  1. Heat oven to 350°F.  Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
  2. In large bowl: mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding. Mix with hand held mixer until well blended, batter will be very thick. Stir in chocolate chips. Spoon into pan.  Make sure to spread the cake, evenly distributing it--it's THICK.
  3. Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
  4. In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. 

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