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Extreme Chocolate Chip Chocolate Pudding Cake
I don't normally like chocolate, and would never have considered myself a chocoholic, but with all of the hormones that go along with trying to make a baby, I've been craving chocolate cake for like a week really bad.
As far as all of my friends go (and this includes my husband), just the idea that I would even have been considering making chocolate cake brought everyone over to my house last night for some.
And if I was going to do it, I figured that I might as well do it right. Chocolate chips, chocolate pudding, and sour cream . . . a dream come true for decadent chocolate cake lovers!
You can see that I made cupcakes instead of a cake. Of course, you could easily pour your batter into two round 9 inch cake pans and layer them with my Easy Homemade Chocolate Buttercream in between each layer and smeared over the top, garnished with fresh strawberries or raspberries of course.
But you end up getting much fewer servings from a large cake like that, and also end up having to each much larger amounts each time. (I know, Darn!)
Cupcakes were simply an easier way to serve a larger amount of people, and even easier to only eat one cupcake at a time for me. lol
This makes for an amazing chocolate cake with "extreme" being almost an understatement. This cake turns out fluffy, gooey with melted chocolate chips inside, and a moist pudding mix and sour cream filling.
Let's jump into this recipe and you can have one of your own!!
Cook Time
Ingredients
- 2 cups sugar
- 2 cups flour
- 3/4 cup cocoa powder
- 1 (5.9oz) package instant chocolate pudding
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup olive oil
- 2 teaspoons vanilla
- 1 cup water
- 1/2 cup sour cream
- 1 cup chocolate chips, dark chocolate preferably
Instructions
- Heat your oven to 350 degrees F. Place a single cupcake liner into each hole of 2 (12 hole) cupcake pans.
- Add your 2 cups of sugar to a large bowl.
- Measure out exactly 2 cups of flour into your bowl with your sugar.
- Now add 3/4 cup of cocoa powder to your bowl.
- Add one full (5.9oz) package of instant chocolate pudding powder.
- Pour in 1 1/2 teaspoons of baking powder.
- Pour in 1 1/2 teaspoons of baking soda.
- And finally, add in a pinch of salt.
- Mix all of your dry ingredients together well.
- Pull out your hand mixer to combine all remaining wet ingredients with your dry ones.
- Start by adding in your 1 cup of milk.
- Crack and add in your 2 eggs.
- And pour in your 1/2 cup of olive oil.
- Mix everything well with your hand mixer. The batter should be smooth and a nice dark color.
- Add in your 2 teaspoons of vanilla.
- Pour in your 1 cup of water.
- And finally, add in your sour cream.
- Mix everything again well with your hand mixer, and then clean off and set your hand mixer aside.
- With a wooden spoon, add in your chocolate chips and fold into the batter.
- Scoop out 1/2 cup portions of your cake batter into each of your cupcake liners, filling them only halfway.
- Slide your cupcake pans into the oven and bake them for 40 minutes.
- Let them cool completely before icing them (See my recipe for Easy Chocolate Buttercream Icing.).
- Enjoy! Yummy! Yummy!
| Nutrition Facts | |
|---|---|
| Serving size: 2 cupcakes | |
| Calories | 655 |
| Calories from Fat | 225 |
| % Daily Value * | |
| Fat 25 g | 38% |
| Carbohydrates 111 g | 37% |
| Fiber 6 g | 24% |
| Protein 7 g | 14% |
| Cholesterol 68 mg | 23% |
| Sodium 524 mg | 22% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
I made my chocolate cake into cupcakes.
I felt like if I had made a cake, it would have been harder to store in the refrigerator, and I would have felt pressure to eat it slice by slice over the next few days.
As cupcakes, my husband and I can eat them one at a time, one small portion at a time, without the need to have to put icing on each one. lol
Just know that with my first batch, I sprayed the cupcake liners with cooking spray and they ended up incorporating into the wet cake batter and were impossible to remove.
I also began with only one cup of flour due to the extra dry ingredients in the recipe, but the cupcakes caved in while cooking.They were hard on top and mushy inside. It was obvious that they needed more flour.
By simply adding in the extra portion of flour to the next batch, they all came out perfectly, as you can see in the pictures.
I also overfilled my cupcake liners the first time, and not only did they overflow their cups, but the edges burned. The next batch, I only filled the cups halfway (which I knew to do the first time and figured it would be okay), and they came out just perfect.
I haven't made a cake in a while, and so I had to work out the kinks. lol I now remember why I don't spray the cupcake liners (even though you would think it makes sense) and why I only fill the cups halfway.
I'll remember next time. I hope this helped you!! This cake was amazing!
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© 2014 Victoria Van Ness
