chocolate bliss bundt cake
What is there not to love about chocolate pudding, chocolate chips, chocolate ganache, snickers candy bars, and, oh yeah, how about some caramel, too? And, yes, all in one amazing cake! *~Drool~* The original recipe comes from a Betty Crocker magazine, but I changed it to be from scratch instead of using a cake mix (it's how I roll...) and I changed a few of the ingredients and toppings. Because of requests, I've added the boxed cake mix instructions to the bottom of the recipe for those who may not want to follow the scratch recipe.
Blue Ribbon Recipe
We couldn't wait for this chocolate bliss Bundt cake to come out of the oven and finish baking so we could taste it. Then, we couldn't wait to get seconds. The chocolate cake is moist, tender, and rich. It's topped with a chocolate ganache and caramel to add to the decadence of the dessert. Last but not least, chopped Snickers bars are sprinkled over the cake. A tasty dessert for a special occasion.
Ingredients
- CAKE
- 2 cups all-purpose flour
- 1 2/3 cups granulated sugar
- 2/3 cup cocoa
- 2 teaspoons baking soda
- 1 box chocolate fudge instant pudding mix (3.4 oz)
- 3/4 cup chocolate milk
- 1/3 cup butter, melted
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- GANACHE GLAZE
- 1/4 cup milk chocolate chips
- 1/4 cup semi-sweet chocolate chips
- 1/3 cup whipping cream
- TOPPING
- 1/4 cup milk chocolate chips
- 1/4 cup semi-sweet chocolate chips
- 1/2 cup caramel topping
- 1 - Snickers candy bar chopped into pieces
How To Make chocolate bliss bundt cake
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Step 1Heat oven to 325 degrees F for dark/non-stick pans (350 degrees for all others). Generously grease a Bundt pan. In a large bowl, mix dry cake ingredients - flour, sugar, cocoa, baking soda, and instant pudding mix. -
Step 2Add wet items - chocolate milk, vanilla extract, eggs, and sour cream. Combine well.
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Step 3Stir in 2 cups chocolate chips. The batter will be very thick.
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Step 4Spoon into prepared pan.
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Step 5Bake for 55-65 minutes or until the top springs back when touched lightly in the center.
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Step 6Cool for 10 minutes in the pan.
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Step 7Turn pan upside down onto cooking rack or heatproof serving plate; remove pan. Cool completely for about 2 hours.
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Step 8Prepare ganache by placing chocolate chips into a heat-safe bowl. In a 1 quart saucepan, heat whipping cream to simmering;
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Step 9Pour over chips. Let stand for 5 minutes.
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Step 10Stir until smooth.
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Step 11Drizzle over the cake.
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Step 12Add toppings by sprinkling chocolate chips over the cake. Drizzle caramel topping over the cake. You can adjust the chocolate chips to suit your taste. Use all semi-sweet or all milk chocolate. I prefer a mix of the two but use what you like or what you have on hand.
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Step 13Sprinkle chopped Snickers bar over the cake. Store covered at room temperature.
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Step 14***BOXED CAKE MIX INGREDIENTS & INSTRUCTIONS** 1 box super moist chocolate fudge cake mix 1 box (4 serving size) chocolate fudge instant pudding mix 3/4 cup chocolate milk 1/3 cup butter, melted 3 eggs 8 oz sour cream 1 bag (12 oz) semisweet chocolate chips Combine all items except chocolate chips; stir them in by hand last. Spoon into the cake. Follow the remaining instructions above for ganache glaze, etc.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
