chocolate cavity maker cake

Name: Chocolate Cavity Maker Cake
Prep time: 20 min
Cook time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 package(s) dark chocolate cake mix (18.25 oz); 1 package(s) instant chocolate pudding mix (3.9 oz); 16 ounce(s) vanilla yogurt or plain sour cream; 3 - eggs; 1/3 cup(s) vegetable oil; 1/2 cup(s) coffee flavored liqueur or coffee extract; 2 cup(s) chocolate chips (semisweet or milk chocolate)

(4 RATINGS)

1.06K Pinches 8 Photos

Lynette Gibbons

Boston, MA

Updated on Feb 2, 2023

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!

Rate

A slice of the Chocolate Cavity Maker Cake on a plate.

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

prep time 20 Min

cook time 1 Hr

method Bake

yield 12 serving(s)

Ingredients

1 package dark chocolate cake mix (18.25 oz)
1 package instant chocolate pudding mix (3.9 oz)
16 ounces vanilla yogurt or plain sour cream
3 - eggs
1/3 cup vegetable oil
1/2 cup coffee flavored liqueur or coffee extract
2 cups 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.

Step 1

In a large bowl, combine cake mix, pudding mix, yogurt or sour cream, eggs, oil, and liqueur.

Step 2

Beat until all ingredients are well combined.
Step 3

Fold in chocolate chips. Batter will be very thick.
Step 4

Transfer batter into a greased 10-inch Bundt pan.
Step 5

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.
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