Devilishly Good Chocolate Cake Recipe

Name: Devilishly Good Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil, spray for misting the pan; flour, for dusting pan; 1 (1 ounce) unsweetened chocolate square, finely chopped; 1/2 cup water; 1 (18 1/4 ounce) package devil's food cake mix; 1 (4 ounce) package instant chocolate pudding mix; 4 large eggs; 3/4 cup buttermilk; 1/2 cup vegetable oil; 2 teaspoons pure vanilla extract

Servings: persons

1
Place rack in the center of the oven and preheat to 350u00b0F.
2
Spray a 12-cup Bundt pan with vegetable oil spray and then dust with flour. Shake out excess flour and set pan aside.
3
Place the chocolate and water in a small saucepan over low heat and cook, stirring, till chocolate melts. about 2-3 minutes.
4
Place cake mix, pudding mix, eggs, buttermilk, oil and vanilla in a large mixing bowl.
5
Fold in melted chocolate.
6
Blend with an electric mixer on low speed for 1 minute
7
Scrape bowl down. Increase speed to medium and beat 2-3 mins more.
8
The batter should look thick and well combined.
9
Pour into prepared pan.
10
Bake 45 - 50 mins or until cake springs back when lightly pressed and just starts to pull away from teh sides.
11
Remove from Oven, place on a wire rack to cool for 20 minutes
12
Run sharp knife along edges of cake and invert on wire rack to completely cool 20 mins more.
13
Frost with Chocolate Pan Frosting (see my recipe).Let frosting set for 20 mins, slice and serve.

994

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: vegetable oil, spray for misting the pan, flour, for dusting pan, 1 (1 ounce) unsweetened chocolate square, finely chopped, 1/2 cup water, and more.

Yes, Devilishly Good Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Devilishly Good Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions