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Chocolate Lovers' Favorite Cake
May 01, 2003

This cake was fantastic. A personal tip that I think would have helped all of the folks that had so much trouble . . . make sure you buy cake mix that DOES NOT already have pudding in the mix. I bet some people accidentally had double the pudding. Some other people's tips that I followed - 1 Tblsp of flour mixed in the mini chips before adding to batter. Really butter the non-stick bundt pan and leave 1 1/2 inches space between batter and top of pan. There will be batter left over. Vanilla instead of almond extract. Ovens vary so watch the cake carefully - mine was done in 60 minutes. Let the cake rest for 10 minutes and you will notice it falling significantly. That is supposed to happen. That's why the cake turns out so dense and fudgy! We drizzled the cake with a dark chocolate ganache and filled the center hole with fresh raspberries and chocolate leaves. It looked like something from Better Homes and Gardens! My 8 year old son won Most Chocolatey Cake at his Cub Scout cake auction. It also set a record for most money paid for a cake - $31.00!

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