A rich, indulgent cake loaded with chocolate chips and topped with a luscious ganache—perfect with a scoop of vanilla ice cream!

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Ingredients

For the cake:

1 box devil’s food cake mix
1 box (3.9 oz) instant chocolate pudding mix
5 eggs
1 tsp vanilla extract
¾ cup vegetable oil
1 cup sour cream (or buttermilk)
¾ cup brewed coffee
2 cups Nestlé Toll House chocolate chips

For the ganache:

1 stick (½ cup) salted butter
2 tbsp cocoa powder
½ box powdered sugar
1 tsp vanilla extract
3 tbsp milk
½ cup pecan pieces

Instructions

Step 1: Preheat oven to 350°F. Grease a bundt pan.

Step 2: In a bowl, whisk together cake mix and pudding mix.

In another bowl, mix eggs, vanilla, oil, sour cream, and coffee.

Step 3: Combine wet and dry ingredients until smooth. Fold in chocolate chips.

Step 4: Pour batter into the bundt pan and bake for 45 min.

Let cool for 10 min, then invert onto a plate.

Step 5: For ganache, melt butter over low heat.

Stir in cocoa, powdered sugar, vanilla, milk, and pecans.

Step 6: Pour warm ganache over cake.

Serve warm, microwaving if needed before serving. Enjoy!

Frequently Asked Questions (FAQs)

1. Can I substitute the coffee?

Yes! Use hot water or milk if you prefer.

2. Can I make this ahead of time?

Absolutely! Store at room temp for up to 3 days or refrigerate for up to a week.

3. Can I skip the pecans?

Yes! The ganache is delicious even without them.

4. How do I prevent the cake from sticking?

Grease the bundt pan thoroughly with butter or baking spray.

5. What’s the best way to serve this cake?

Warm with vanilla ice cream or a drizzle of caramel sauce!