For the Cake:
- 15.25 ounces dark chocolate fudge cake mix
- 3.4 ounces instant chocolate pudding dry mix
- 2 cups sour cream
- 3 large eggs
- 1/3 cup canola oil
- 1/2 cup strongly brewed coffee cooled
- 2 cups mini semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chips (NOT mini chocolate chips)*
- 1/4 cup heavy cream
Make the Cake:
- Preheat the oven to 350 degrees F.
- Using shortening, grease a 10″ bundt cake pan generously, then dust with flour. This will help the cake to come out cleanly, so use both shortening and flour.
- In a large bowl, combine the cake mix, dry pudding mix, sour cream, eggs, oil and coffee. Use a hand mixer to beat well.
- Fold in the mini chocolate chips.
- Pour the chocolate batter into the prepared bundt cake pan and smooth the top. Gently tap the pan a few times on the counter top to release any air bubbles.
- Bake for 40-50 minutes or until the top of the cake bounces back when you touch it.
- Allow the cake to cool for 10 minutes, then turn it out onto a place to cool completely.
For the Chocolate Drizzle:
- Combine the chocolate chips and heavy cream in a small bowl. Melt the chocolate slowly in 15 second intervals, stirring between each interval until the chocolate is completely melted and smooth.
- Drizzle the chocolate over the top of the cake. Allow the chocolate to set before slicing.
- Store the cake in an airtight container. This cake freezes really well!
