Recipe type: Dessert
Serves: 16 servings
INGREDIENTS
Cooking spray with flour added (such as Baker’s Joy)
1 box (16.25 oz.) Devil’s Food Cake mix (without the pudding in the mix)
1 pkg. (3.9 oz.) chocolate instant pudding mix
4 large eggs
1 cup sour cream (full fat)
1/2 cup warm water
1 tsp instant coffee
1/2 cup canola oil
1 1/2 cups semi-sweet chocolate chips
1/4 cup unsalted butter
pinch of salt
3 TBS unsweetened cocoa powder
1/4 cup whole or 2% milk
2 cups powdered sugar
1 oz. milk chocolate (for shavings)
strawberries for garnish, optional
INSTRUCTIONS
Preheat oven to 350 degrees F. Spray a non-stick 12-cup bundt pan with cooking spray with flour. (such as Baker’s Joy) set aside.
Dissolve the instant coffee in the 1/2 cup of water.
In a large mixing bowl, combine the cake mix, pudding mix, eggs, sour cream, reserved water with the coffee, and canola oil on low speed of an electric mixer. Scrape down sides of bowl and continue to beat for 2 – 3 minutes on medium speed until thick and well combined. Fold in the chocolate chips.
Pour batter into prepared bundt pan and level off the top with a spatula.
Bake in oven for 45 -50 minutes, or until a toothpick inserted into center comes out clean (Note: you may have some melted chocolate on the toothpick if testing from the chips, but you should have no wet batter.)
Remove from oven and cool in pan for 10 minutes, then invert onto wire rack until cooled. About 20 minutes. Place onto a serving platter.
Make the icing by melting the butter, pinch of salt, cocoa powder, and milk in a small saucepan over medium low heat. Bring the mixture just to a boil and take off heat. Beat in the powdered sugar until thick. Pour over the cake. (I used about 3/4 of the recipe for the cake, and dipped strawberries in the rest)
The icing will set up fast. Working quickly, grate chocolate over the top. Allow to cool. The icing will form a skin and you can cover with plastic wrap not worrying about it sticking once it’s cool.
Garnish with strawberries, if desired, before serving.
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