One of my favorite gifts to give people is food, as you can probably imagine. And I really love making people birthday cakes! I think there just is something really special about giving someone a gift that shows that you thought about them and planned out making them something and took the time to do it all! Plus baking is always a good de-stresser for me so making people birthday cakes is also a little present for myself (oops is that selfish lol).
So all that brings me to why I made this delicious extra chocolaty cake! It was my fiances birthday and so of course I needed to make him a cake! He is an extreme chocolate lover so it really was no decision to make him the most chocolaty cake with chocolate frosting that I could.
This of course led to me to Pinterest to try and come up with a recipe to use or a recipe to convert or an idea for a recipe.... and I found some!! I decided to try making a cake recipe using chocolate instant pudding mix in it because I have never made one before! And I gotta say it really did turn out great! I think the instant pudding mix helps to give the cake an extra fudgy or moist texture. Then for the frosting recipe I picked one that has both cocoa powder and melted chocolate in it to make it extremely chocolaty for the guy!
The combination of the cake and frosting work well together with the different kinds of chocolate. This is definitely a cake to make for someone who loves to chocolate overload. It is not a healthy recipe at all though but perfect for a birthday or special event to help celebrate.
Chocolate Cake
- 2 1/2 cups flour
- 1 (3.9 ounce) package chocolate instant pudding mix
- 1/2 cup unsweetened cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup canola oil
- 1 cup buttermilk (see below on how to make your own)
- 1 large egg
- 2 teaspoon vanilla
- 1 cup hot coffee
Directions:
- Preheat the oven to 350 degrees F. Spray two 9-inch round baking pans and line the bottom with parchment paper, for the cake to easily release. Set these aside until needed.
- Mix in a bowl the flour, pudding mix, cocoa powder, baking soda, and salt.
- In another bowl mix together sugar, oil, buttermilk, egg, and vanilla. (If you do not want to buy a whole carton of buttermilk for just one cup you can make your own by putting 2 teaspoons of vinegar into a liquid measuring up then add milk up to 1 cup, mix then set aside for 5 minutes before using.)
- Mix the wet ingredients into the dry ingredients until just combined. Stir in the hot coffee until the mixture is smooth and well combined.
- Divide the batter between the 2 pans. Try to distribute the batter evenly between the 2 pans.
- Bake the cake for 30-45 minutes. Make sure to check the cake with a toothpick. Let the cakes cool on wire racks for 15 minutes before inverting them on the wire racks to cool completely.
Chocolate Frosting
- Preheat the oven to 350 degrees F. Spray two 9-inch round baking pans and line the bottom with parchment paper, for the cake to easily release. Set these aside until needed.
- Mix in a bowl the flour, pudding mix, cocoa powder, baking soda, and salt.
- In another bowl mix together sugar, oil, buttermilk, egg, and vanilla. (If you do not want to buy a whole carton of buttermilk for just one cup you can make your own by putting 2 teaspoons of vinegar into a liquid measuring up then add milk up to 1 cup, mix then set aside for 5 minutes before using.)
- Mix the wet ingredients into the dry ingredients until just combined. Stir in the hot coffee until the mixture is smooth and well combined.
- Divide the batter between the 2 pans. Try to distribute the batter evenly between the 2 pans.
- Bake the cake for 30-45 minutes. Make sure to check the cake with a toothpick. Let the cakes cool on wire racks for 15 minutes before inverting them on the wire racks to cool completely.
Chocolate Frosting
- 2 1/4 cups confectioners sugar
- 1/4 cup unsweetened cocoa powder
- Pinch of salt
- 8 ounces cream cheese, room temperature
- 8 Tablespoons butter, at room temperature
- 1 teaspoons vanilla
- 10 ounces chocolate (5 oz, milk chocolate, 5 oz. semi sweet chocolate)
- 3/4 cup sour cream
Directions:
- Mix together in a bowl the confectioners sugar, cocoa powder, and salt.
- Combine the cream cheese, butter, and vanilla in a mixing bowl. Beat together with electric mixer until smooth and creamy.
- Meanwhile mix the chocolate together in a pot and melt over low heat while stirring constantly or over a double boiler.
- Slowly add the dry ingredients into the electric mixer bowl and mix until combined.
- After all dry ingredients were combined into the cream cheese mixture pour in the melted chocolate and beat until smooth.
- Beat in the sour cream until smooth. Store the frosting in the fridge because of the cream cheese and sour cream.
The frosting recipe makes enough to use to cover the whole cake and a fill layer in between. It becomes very stiff once stored in the fridge so be sure to spread it on the cake before storing it. I also think this cake would be great with a layer in between with raspberries or a lighter frosting too. Have fun with this recipe and enjoy!!
The original recipe for the cake is found at: The Greatest Chocolate Cake
The original recipe for the frosting is from: Grandmothers Kitchen
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