Name: Chocolate Overload Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Asiatique
Ingredients: 2 cup (480 ml) s sugar; 1 cup (240 ml) butter, softened; 2 teaspoon (10 ml) s vanilla; 3 eggs; 21/2 cup (2520 ml) s cake flour (all-purpose can also be used); 1 cup (240 ml) cocoa powder (dark cocoa powder is a great option); 1 tsp (5 ml) instant espresso powder; 2 teaspoon (10 ml) s baking soda; 1 teaspoon (5 ml) salt; 1 box instant chocolate pudding mix (3.4 to 3.9 oz (111 g) size); 2 1/4 cup (540 ml) s buttermilk; 1 cup (240 ml) chocolate chips; 1/2 cup (120 ml) butter; 1/2 cup (120 ml) water; 1 tsp (5 ml) vanilla; 1/2 tsp (3 ml) salt; 1 cup (240 ml) cocoa powder (dark cocoa powder is a great option); 1/2 tsp (3 ml) instant espresso powder; 3 1/2 cup (840 ml) s powdered sugar; 2-3 TBSP (38 ml) milk or cream

Description

Indulge in the ultimate Chocolate Overload Cake recipe, mastering rich layers of chocolatey goodness. Discover baking tips to create a decadent dessert everyone will love.

Ingredients

Scale

2 cup (480 ml) s sugar
1 cup (240 ml) butter, softened
2 teaspoon (10 ml) s vanilla
3 eggs
21/2 cup (2520 ml) s cake flour (all-purpose can also be used)
1 cup (240 ml) cocoa powder (dark cocoa powder is a great option)
1 tsp (5 ml) instant espresso powder
2 teaspoon (10 ml) s baking soda
1 teaspoon (5 ml) salt
1 box instant chocolate pudding mix (3.4 to 3.9 oz (111 g) size)
2 1/4 cup (540 ml) s buttermilk
1 cup (240 ml) chocolate chips
1/2 cup (120 ml) butter
1/2 cup (120 ml) water
1 tsp (5 ml) vanilla
1/2 tsp (3 ml) salt
1 cup (240 ml) cocoa powder (dark cocoa powder is a great option)
1/2 tsp (3 ml) instant espresso powder
3 1/2 cup (840 ml) s powdered sugar
2–3 TBSP (38 ml) milk or cream

Instructions

Set your oven to 350°F to warm up.
In a large mixing bowl, cream together the softened butter, sugar, and vanilla extract until fully blended.
Gradually incorporate the eggs, ensuring they are thoroughly mixed in.
Add the cake flour, cocoa powder, baking soda, salt, instant espresso powder, and dry chocolate pudding mix, blending until everything is evenly combined.
Pour in the buttermilk and stir until the mixture is smooth. Gently fold in the chocolate chips.
Pour the batter into a bundt cake pan with a minimum capacity of ten cups, which has been well-coated with non-stick spray.
Place in the oven and bake for 30 minutes at 350°F. Lower the heat to 325°F and continue baking for an additional 30-40 minutes or until a skewer inserted into the center comes out clean. Take the cake out of the oven and let it cool for no less than 15 minutes before removing it from the pan.
In a medium saucepan, melt together butter and water over heat. Stir in the instant espresso powder and vanilla extract.
Take the saucepan off the heat and mix in the powdered sugar and cocoa powder until smooth.
Gradually add milk or cream, a tablespoon at a time, until you achieve the desired thickness.
Let the glaze cool slightly, then drizzle it over the cake, allowing it to flow over the sides. Ensure you have a plate or tray to catch any excess glaze.

Notes

Enhance flavor with dark cocoa and instant espresso for rich chocolate taste
Soften butter completely before creaming with sugar and vanilla for a smooth batter
Cool glaze slightly before drizzling to ensure it sticks well to the cake

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Asiatique

Nutrition

Calories: 300
Fat: 12g
Protein: 20g

Keywords: bundt cake recipe, chocolate bundt cake, dark cocoa cake, espresso chocolate cake, chocolate glaze cake, moist chocolate cake