Chocolate Truffle Cake is one of my absolute favorite go-to cakes. I use this chocolate cake base for a lot of different recipes. However, the original recipe is topped with a most luscious chocolate chip frosting! This recipe came from my sister Jessie. She has soooo many fantastic recipes in her arsenal and this one is no exception.
Last month I made this cake for my mother-in-law’s birthday. Actually, I made this Chocolate Truffle Cake twice for her birthday. In one day. You wanna know why? Because the first time I made it, I forgot one of the most key ingredients-the ingredient that just happens to make this one of the most moistest cakes on earth- sour cream!
The other sad part is, I didn’t even realize I had forgotten it until I pulled it out of the oven. So I rushed to remake the cake in time for her birthday dessert and popped the incomplete, sour cream-less one in the freezer. I tasted it and it tasted fine so I figured I’d find a use for the flopped cake sometime in the future.
Wanna know a secret? I despise boxed cake mixes. I can totally do box brownies, but not a cake mix, unless, like this recipe, it is totally souped up! Chocolate Truffle Cake uses a cake mix, pudding packets, and a few other simple ingredients, making this one of the quickest cakes to throw together in the history of birthdays. I promise, no one will have a clue it all started with a cake mix! And you are talking to a cake mix hater 🙂
Happy Birthday to you!
Although there’s no need to wait until your birthday to bake this beauty 🙂
- 1 box chocolate cake mix
- 2 boxes chocolate pudding mix (3.4 oz each)
- 2 cups sour cream
- 1/2 cup butter, melted
- 5 eggs
- 2 cups chocolate chips (we prefer milk chocolate)
- 1 1/2 cups sugar
- 1/2 cup milk
- 1/4 cup butter
- 1 1/2 cup chocolate chips (we prefer milk chocolate)
- 2 teaspoons vanilla
- 1. Preheat oven at 325 F and grease a standard size bundt pan.
- 2. Combine cake and pudding mixes. Create a well in the middle and dump sour cream, butter, and eggs into the well. Mix together until very well combined. The batter will be very thick.
- 3. Add the chocolate chips and fold into the batter.
- 4. Bake 50-55 minutes or until a toothpick inserted comes out clean. Let cool ten minutes and flip onto a serving plate.
- 1. In a medium size saucepan, bring sugar, milk, and butter to a boil. Boil for 45 seconds.
- 2. Remove from heat and add in the chocolate chips and vanilla. Stir until smooth. Let cool ten minutes and spread over the cooled cake. Enjoy!