12ozdark chocolate or 2 cups semi-sweet chocolate chips.
1package chocolate cake mixDuncan Hines dark chocolate is great
1small package of chocolate instant pudding mix
2cupsminus 2 tablespoons milk of your choice
3eggs
2shots of espressoroom temperature
1/3cupvegetable oil
2tablespoonsall-purpose flour if in high altitude
¼cuppowdered sugaroptional for finishing
Instructions
Preheat the oven to 350°
Grease and flour a 12-cup Bundt pan or use a floured cooking spray.
Finely chop the chocolate either by hand or in a food processor. There should still be lumps but not as big as chocolate chips.
Combine the cake mix and pudding mix in a large mixing bowl.
Add the milk, eggs, espresso, vegetable oil, and flour if you are at a high altitude.
Beat with a whisk or spoon for 2 minutes to thoroughly combine.
Stir in the chopped chocolate.
Pour the batter into the prepared pan.
Drop the pan from about 2 inches onto the counter to break up large air pockets.
Place the pan into the oven and bake for 55-65 minutes or until the cake springs back firmly when pressed. A cake tester will not work, as there are chunks of chocolate in the cake.
Let the cake cool for 15 minutes before unmolding and cooling completely.
Sift some powdered sugar over the top just before serving if desired.
Recipe Notes
You can use a dairy alternative in this cake, such as almond or coconut milk. But it will not be quite as rich.
If you don’t have an espresso maker, any coffee shop will gladly make you a couple shots.