So, a couple of you requested the recipe for the Chocolate Cake of Doom and Death and Destruction (or 3D Chocolate Cake – wow, I’m so unbelievably lame).
Like pretty much every cake I make, it’s from the Cake Mix Doctor cookbook (I only have the chocolate version, but I check out the original one from the library all the time and have made some really spectacular ones from that book as well).
I consider myself a fairly good cook and I even do prissy things like grow my own basil and parsley and mint, but I have no qualms about using a cake mix. First off, I think they are just generally better than a homemade cake – lighter and fluffier and far more fool-proof – and second, they are unbelievably cheap. I stocked up recently on a bunch of chocolate ones for 42 cents a box. So, yeah, I’m all for the cake mix.
Anyway, this is the “Darn Good Chocolate Cake” (the real name in the cookbook and, you know what, suddenly my 3D name doesn’t sound so cheesy).
1 package (18.25 oz) plain devil’s food cake mi
1 package (3.9 oz) chocolate instant pudding mix (I only had half a box of this and it worked fine).
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs (I used medium because I only ever buy medium eggs)
1 1/2 cups semisweet chocolate chips.
Preheat your oven to the magic setting – 350 degrees. Grease a bundt pan (isn’t grease kind of a yucky word?)
Dump all ingredients except for the chocolate chips in a bowl and mix with an electric mixer for 1 minute. Scrape the sides down (if you want; shockingly, I never want to and so I generally don’t) and mix on medium for 2-3 minutes until it’s all combined and smooth.
Toss the chocolate chips in and turn the beaters back on until they’re all nice and combined.
Pour the batter into the bundt pan and smooth the batter down with a spatula. Put the pan in the oven for 60 minutes or until it’s pulling away from the edges and a toothpick comes out clean.
Let cool for 20 minutes, invert on a rack and cool completely.
Make the frosting:
1/2 cup sugar
2 1/2 tablespoons butter
1/6 cup whole milk
1/2 cup chocolate chips.
Mix first three ingredients in a saucepan and cook over medium-high. Let come to a boil, stirring, and let it boil 1 minute.
Remove from heat and stir in chocolate chips and stir until very smooth.
Pour immediately over cooled cake and let drizzle down the sides (I was too slow getting mine on and by the time I got back to the other side of the cake, it had hardened up a bit and looked kind of lumpy on that one side of the cake. I tried to remelt it with a blowdryer but it didn’t work. You’re all laughing now, aren’t you? Stop that!)
Eat and think of that time that you could zip your pants. Shrug and decide it was worth it.