Okay, friends, let’s talk chocolate. Like, really talk chocolate. I’ve been thinking a lot lately about those days where you just…need something. Not necessarily something fancy, not something Instagram-worthy (though, let’s be real, this is pretty Instagrammable 😉), but something that just wraps you up in a warm hug. For me, that’s almost always chocolate. And not just any chocolate, but a seriously good, deeply satisfying chocolate cake.
I remember being a kid, and my grandma, Nana Rose, always had a Bundt cake cooling on the counter. It wasn’t always chocolate, sometimes it was lemon, sometimes spice, but it was always there. It was the smell of her house, the feeling of being loved, all baked into one beautiful, ring-shaped cake. I’ve been trying to recreate that feeling for years, and honestly? I think I’ve gotten pretty close with this easy chocolate chocolate chip cake recipe.
It’s funny, you know? I have a degree in Nutrition and Culinary Arts, I’ve worked in professional kitchens, I spend hours perfecting techniques… but sometimes, the best recipes are the ones that are ridiculously simple. This one is a prime example. It uses a cake mix, yes, I said it! Don’t judge! It’s about making life easier, remember? “Fun Cooking, Easier Life!” – that’s my motto, and I stand by it. This isn’t about showing off culinary skills; it’s about creating a moment of joy. And honestly, adding that instant chocolate pudding mix? Game changer. It makes the cake unbelievably moist and fudgy.
I was actually testing this [easy chocolate chocolate chip cake recipe] last week when my friend, Liam, came over. He’d had a rough day – work stress, car trouble, the whole nine yards. He walked in looking completely defeated. I didn’t even ask what was wrong, I just started mixing this cake. The smell alone started to lift his spirits. By the time it came out of the oven, he was practically beaming. We sat at the kitchen table, devoured a slice (okay, maybe two), and just talked. It was a reminder that sometimes, the simplest things are the most powerful.
And let’s talk about those chocolate chips! Mini semi-sweet are the way to go. They distribute perfectly throughout the cake, ensuring every single bite is packed with chocolatey goodness. I’ve tried using different kinds – dark chocolate, milk chocolate, even white chocolate – but the mini semi-sweet just hit the spot. It’s a classic for a reason.
I’ve made this cake for birthdays, potlucks, just-because-it’s-Tuesday nights… it’s always a hit. It’s also surprisingly versatile. You can frost it with a simple chocolate ganache, dust it with powdered sugar, or even serve it with a scoop of vanilla ice cream. Honestly, it’s delicious all on its own. I’ve even experimented with adding a swirl of raspberry jam to the batter – it’s divine! This [easy chocolate chocolate chip cake recipe] is a blank canvas for your creativity.
And the best part? It’s so incredibly easy. Seriously, if I can do it after a long day of filming for Easy Recipes List, you can do it too. Don’t be intimidated by baking. It’s not about perfection; it’s about having fun and creating something delicious. So, grab your ingredients, preheat your oven, and let’s get baking! You deserve a little chocolate in your life. And trust me, this [easy chocolate chocolate chip cake recipe] will deliver.
Easy Chocolate Chocolate Chip Cake Recipe
This easy chocolate chocolate chip cake recipe is the perfect comfort food! It’s ridiculously simple to make, using a cake mix and instant pudding for a moist and fudgy result. A warm hug in every bite!
- Prep Time: 15 mins
- Cook Time: 1 hr
- Total Time: 1 hr 15 mins
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
1 (15.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
4 large eggs
½ cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
- Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth.
- Stir in chocolate chips.
- Pour batter into prepared pan.
- Bake in the preheated oven for 1 hour.
- Allow to cool.
Notes
- For an extra decadent touch, drizzle with a chocolate ganache after cooling.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Feel free to experiment with different types of chocolate chips!
- Don’t forget to rate and comment below – I love hearing from you!
Nutrition
- Serving Size: 1 slice
- Calories: 516 Cal
- Fat: 35g
- Carbohydrates: 50g
- Protein: 6g
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