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Chocolatey Chocolate Chip Christmas Cake

cake collage

Good evening, everyone!

Last weekend I decided to give an age-old recipe a go and whipped up a super easy semi-homemade chocolatey chocolate chip cake. I stress the “semi” since the cake actually includes more than one ready-to-go mix. It’s a recipe that most everyone, especially you Americans, has probably tried at one point or another. For me, I remember my mom baking this tasty treat when I was younger, and, more recently, baking this bundt cake has become something of a Christmas tradition for my brother-in-law’s mom. It’s by no means my own innovative recipe, but I hope you’ll agree that this minor technicality shouldn’t stop me from posting it here on the site! :)

If you love chocolate even half as much as I do, you’re pretty much guaranteed to love this cake. Word for the wise: if you can’t polish it off for desert, it makes one heck of a breakfast of champions when paired with a creamy cup of coffee.

Ingredients:

  • 1 package chocolate cake mix (or any pre-made cake mix will do, really)
  • 1 package instant chocolate pudding mix
  • 4 eggs
  • 1 cup of sour cream
  • 3/4 cup vegetable oil
  • 3/4 cup warm water
  • 1 package of chocolate chips
  • and (optional) powdered sugar for a decorative touch of “snow”

If you ignore greasing the pan and preheating the oven to 350 F (175 C), this whole cake baking ordeal is really only a three step process: mix all ingredients together, stir in the chocolate chips, and bake for about an hour.

You can use either a bundt pan or, like I did, a cool-looking log pan snagged at a discount store. Sweet!

After generously sprinkling your chocolate chips into the batter and pouring the gooey goodness into your greased pan, place it in the preheated oven. Bake the cake for about an hour or until a skewer comes out dry.

The cake will probably rise to the point of making you worry, but don’t fret. Once the cake is done baking and you remove it from the oven to cool, it will sink back down to a normal level.

Even after about 1 hour and 15 minutes of baking, my skewer actually kept coming out a bit moist… but, seeing as the moistness of the chocolate cake is what makes it so special, I definitely didn’t want to over-bake it. I let it cool for about an hour before tipping it out of it’s mold, frosting it with “snow”, and serving it up with coffee.

It was admittedly a bit gooier in the middle than I’d remembered, but it tasted so great! Perhaps my heavy-handedness with the chocolate chips played a small role in the gooey center. Nevertheless, this will most definitely be on the menu during the upcoming holiday festivities… another excuse to indulge, tee-hee.

What about you guys? Has anything devilishly delicious made its way on to your holiday menu?

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