Real Recipes From Real Home Cooks ®

chocolate cavity maker cake

★★★★★ 3
a recipe by
Lynette Gibbons
Boston, MA

Over-the-top chocolatey-ness! So rich and moist, it doesn't even need frosting. Don't let the cake mix component fool you... this is highfalutin deliciousness!

Blue Ribbon Recipe

Tender and delicious, this Bundt cake is a chocolate lover's dream. It's firm like a normal Bundt cake, but inside it's rich, gooey, and super chocolaty. Adding coffee liqueur enhances the flavor of the chocolate, but there is no harsh alcohol flavor. We served this cooled, with a dusting of powdered sugar sprinkled on top for presentation, and a dollop of whipped cream on the side. Yum! But, we bet this cake would be delicious served slightly warm.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 12
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For chocolate cavity maker cake

  • 1 pkg
    dark chocolate cake mix (18.25 oz)
  • 1 pkg
    instant chocolate pudding mix (3.9 oz)
  • 16 oz
    vanilla yogurt or plain sour cream
  • 3
  • 1/3 c
    vegetable oil
  • 1/2 c
    coffee flavored liqueur or coffee extract
  • 2 c
    chocolate chips (semisweet or milk chocolate)

How To Make chocolate cavity maker cake

Test Kitchen Tips
We checked our cake at 55 minutes and the tester came out clean.
  • Cake mix, pudding mix, sour cream, eggs, oil, and liqueur in a bowl.
    In a large bowl, combine cake mix, pudding mix, yogurt or sour cream, eggs, oil, and liqueur.
  • Beat to incorporate ingredients.
    Beat until all ingredients are well combined.
  • Folding in chocolate chips.
    Fold in chocolate chips. Batter will be very thick.
  • Batter in a greased Bundt pan.
    Transfer batter into a greased 10-inch Bundt pan.
  • Baking the chocolate Bundt cake.
    Bake in preheated 350 degree oven for 1 hour, or until the top of the cake springs back when lightly tapped. Cool for 10 minutes in the pan. Then turn out and cool completely on a wire rack.