If you’re a fan of chocolate cake and love the convenience of Betty Crocker cake mixes, then you’re in for a real treat! With a box of Betty Crocker Super Moist™ Chocolate Cake Mix in hand, the possibilities for creating mouthwatering desserts are endless.
Whether you’re looking to bake a classic chocolate cake or get creative with fun twists like chocolate lava cakes or chocolate chip cookie dough cake, there’s a recipe for every occasion.
From easy dump cakes to elegant tortes, this collection of 25+ Betty Crocker chocolate cake mix recipes will inspire you to bake delicious desserts that are sure to impress.
Get ready to elevate your baking game with these irresistible recipes that are simple, satisfying, and guaranteed to bring joy to your kitchen!
25+ Decadent Betty Crocker Chocolate Cake Mix Recipes You Have to Try
With over 25 different recipes to explore, Betty Crocker chocolate cake mix proves to be a versatile and indispensable ingredient for all your dessert needs.
Whether you’re whipping up a simple weeknight treat or preparing a show-stopping cake for a special occasion, there’s a recipe on this list that’s sure to suit your cravings.
From classic chocolate cakes to creative combinations like chocolate cherry dump cake or chocolate caramel poke cake, these recipes make baking both easy and exciting.
So, grab a box of chocolate cake mix and start baking—your friends, family, and taste buds will thank you!
Triple Chocolate Bundt Cake
This decadent Triple Chocolate Bundt Cake is a chocolate lover’s dream. With layers of rich chocolate cake, creamy pudding, and velvety chocolate chips, this dessert is perfect for special occasions or just treating yourself to something truly indulgent. It’s made easy with a Betty Crocker chocolate cake mix, which saves time without compromising on flavor or texture.
Ingredients:
- 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
- 1 (3.9 oz) box instant chocolate pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup milk
- 1 1/2 cups semi-sweet chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and grease a Bundt pan.
- In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil, water, and milk. Mix until smooth and well combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared Bundt pan, spreading evenly.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10-15 minutes before turning it out onto a cooling rack.
- Serve with whipped cream or a drizzle of melted chocolate for extra indulgence.
This Triple Chocolate Bundt Cake is sure to satisfy even the most intense chocolate cravings. The addition of pudding and chocolate chips makes the cake moist, rich, and full of flavor. Whether you serve it for a holiday dessert or a casual gathering, it’s bound to impress your guests and leave them asking for seconds!
Chocolate Peanut Butter Cup Cake
The combination of chocolate and peanut butter is timeless, and this Chocolate Peanut Butter Cup Cake brings those flavors together in a delightful way. Made with a Betty Crocker chocolate cake mix and layered with a creamy peanut butter frosting, this cake is perfect for birthdays, potlucks, or simply celebrating the joy of dessert.
Ingredients:
- 1 box Betty Crocker™ Super Moist™ Devil’s Food Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup creamy peanut butter
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1/3 cup milk
- Mini peanut butter cups, for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- Prepare the cake mix by following the package instructions (combine cake mix, water, oil, and eggs), then divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely before frosting.
- For the frosting, beat together peanut butter, butter, powdered sugar, and milk until smooth and creamy.
- Place one cake layer on a serving plate, spread a thick layer of frosting, then top with the second cake.
- Frost the entire cake and garnish with mini peanut butter cups.
This Chocolate Peanut Butter Cup Cake is the ultimate treat for fans of the chocolate-peanut butter combo. With its light, fluffy layers and creamy peanut butter frosting, it’s sure to be a crowd favorite. Perfect for any celebration or as a simple treat for yourself, each bite delivers that classic, irresistible pairing.
Chocolate Raspberry Layer Cake
This Chocolate Raspberry Layer Cake is an elegant dessert that combines rich chocolate with the bright, tart flavor of fresh raspberries. Using a Betty Crocker chocolate cake mix as the base, this recipe is easy to follow yet produces a cake that looks and tastes like it took hours to prepare. Perfect for special occasions like anniversaries or Valentine’s Day.
Ingredients:
- 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup raspberry jam
- 2 cups fresh raspberries
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Chocolate shavings or curls, for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Prepare the cake mix by combining it with water, oil, and eggs. Divide the batter evenly between the two pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- In a small saucepan, warm the raspberry jam over low heat until it becomes spreadable. Spread it over the top of one cake layer, then sprinkle with fresh raspberries.
- Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream over the raspberries, then place the second cake layer on top.
- Frost the top of the cake with more whipped cream and garnish with chocolate shavings and extra raspberries.
This Chocolate Raspberry Layer Cake is as beautiful as it is delicious. The combination of rich chocolate, tart raspberries, and light whipped cream makes for a dessert that’s both luxurious and refreshing. It’s perfect for impressing guests at a dinner party or simply enjoying a slice with someone special!
Chocolate Coconut Poke Cake
This Chocolate Coconut Poke Cake is a tropical twist on the classic chocolate cake, combining the richness of chocolate with the sweet and creamy flavors of coconut. Using Betty Crocker’s chocolate cake mix, this easy-to-make cake is soaked in coconut cream and topped with whipped topping and shredded coconut. It’s a moist, flavorful dessert that’s sure to impress at any gathering.
Ingredients:
- 1 box Betty Crocker™ Super Moist™ Chocolate Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (14 oz) coconut cream
- 1 can (14 oz) sweetened condensed milk
- 1 container (8 oz) whipped topping, thawed
- 1 cup sweetened shredded coconut
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the cake mix according to package instructions, using the water, oil, and eggs.
- Pour the batter into the prepared dish and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Once the cake is out of the oven, use the end of a wooden spoon to poke holes all over the cake.
- In a small bowl, mix the coconut cream and sweetened condensed milk. Pour the mixture over the warm cake, making sure it soaks into the holes.
- Allow the cake to cool completely. Once cool, spread the whipped topping over the cake and sprinkle with shredded coconut.
- Refrigerate for at least 2 hours before serving.
This Chocolate Coconut Poke Cake is a delightful combination of rich chocolate and tropical coconut flavors. The coconut cream soaking into the cake ensures that every bite is moist and flavorful. It’s a refreshing and crowd-pleasing dessert that’s perfect for summer picnics or any special occasion.
S’mores Chocolate Cake
Bring the campfire favorite indoors with this S’mores Chocolate Cake! Made with Betty Crocker chocolate cake mix and topped with gooey marshmallow frosting, graham cracker crumbs, and melted chocolate, this cake delivers all the beloved flavors of a classic s’more in an easy-to-make dessert form. Perfect for parties or a fun family treat.
Ingredients:
- 1 box Betty Crocker™ Super Moist™ Chocolate Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup graham cracker crumbs
- 1 jar (7 oz) marshmallow creme
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 2-3 tbsp milk
- 1 cup milk chocolate chips, melted
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the cake mix according to package instructions, using the water, oil, and eggs.
- Stir in 1/2 cup of graham cracker crumbs into the batter and pour into the prepared baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake cools, prepare the marshmallow frosting by beating together the marshmallow creme, butter, powdered sugar, and milk until smooth.
- Once the cake is cooled, frost with the marshmallow frosting.
- Drizzle the melted chocolate over the frosting and sprinkle with the remaining graham cracker crumbs.
This S’mores Chocolate Cake is a fun, nostalgic dessert that brings the flavors of the campfire right to your kitchen. The combination of graham crackers, marshmallow frosting, and melted chocolate makes each bite irresistible. It’s the perfect cake for outdoor-themed parties or when you’re simply craving a taste of summer.
Chocolate Mint Cake Roll
The Chocolate Mint Cake Roll is a refreshing twist on traditional chocolate cake, featuring a light and fluffy chocolate sponge cake rolled with a cool and creamy mint filling. Made using Betty Crocker’s chocolate cake mix, this elegant dessert is surprisingly easy to prepare. The combination of rich chocolate and refreshing mint makes it a perfect dessert for holiday celebrations or special occasions.
Ingredients:
- 1 box Betty Crocker™ Super Moist™ Chocolate Cake Mix
- 1/3 cup water
- 1/4 cup vegetable oil
- 3 large eggs
- 1 tsp mint extract
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 3-4 drops green food coloring (optional)
- 1/2 cup mini chocolate chips
- Powdered sugar for dusting
Instructions:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease the paper.
- Prepare the cake mix by combining it with water, oil, and eggs. Spread the batter evenly in the prepared pan.
- Bake for 12-15 minutes, or until the cake springs back when touched.
- While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Gently roll the cake up in the towel and let it cool completely.
- In a large bowl, whip the heavy cream, powdered sugar, and mint extract until stiff peaks form. Add the food coloring, if desired.
- Unroll the cooled cake and spread the mint cream evenly over the surface. Sprinkle with mini chocolate chips.
- Roll the cake back up (without the towel) and place seam-side down on a platter. Dust with powdered sugar and refrigerate for at least 1 hour before serving.
This Chocolate Mint Cake Roll is a show-stopping dessert that’s sure to impress your guests. The combination of rich chocolate cake and cool mint filling creates a refreshing and satisfying treat. It’s perfect for holidays, especially during the winter months, or anytime you want to serve something elegant yet simple!
Chocolate Caramel Poke Cake
Rich, decadent, and absolutely irresistible, this Chocolate Caramel Poke Cake is a treat for those who crave indulgence. The cake is made with Betty Crocker’s chocolate cake mix and soaked with caramel sauce, ensuring every bite is packed with flavor. Topped with whipped cream, more caramel drizzle, and crunchy toffee bits, this cake is perfect for birthdays, potlucks, or a cozy weekend treat.
Ingredients:
- 1 box Betty Crocker™ Super Moist™ Chocolate Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- 1 container (8 oz) whipped topping, thawed
- 1/2 cup toffee bits or crushed Heath bars
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the cake mix according to the package instructions using the water, oil, and eggs. Pour the batter into the prepared dish and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- While the cake is still warm, use the end of a wooden spoon to poke holes all over the cake.
- In a small bowl, mix the sweetened condensed milk and caramel sauce. Pour the mixture over the cake, letting it soak into the holes.
- Allow the cake to cool completely, then spread the whipped topping evenly over the top.
- Sprinkle with toffee bits and drizzle with extra caramel sauce.
- Chill the cake for at least 2 hours before serving.
This Chocolate Caramel Poke Cake is the perfect balance of rich chocolate, sweet caramel, and crunchy toffee bits. The combination of flavors and textures makes every bite a luxurious experience. Whether you’re celebrating a special occasion or just want a slice of indulgence, this cake is guaranteed to satisfy.
Chocolate Cherry Dump Cake
This Chocolate Cherry Dump Cake is an easy and delicious dessert that requires minimal effort but delivers big flavor. Using Betty Crocker chocolate cake mix, cherry pie filling, and a few simple ingredients, you can create a rich, moist cake that tastes like it took hours to make. Perfect for last-minute gatherings or when you’re craving a quick sweet treat.
Ingredients:
- 1 box Betty Crocker™ Super Moist™ Chocolate Cake Mix
- 2 cans (21 oz each) cherry pie filling
- 1/2 cup butter, melted
- 1/2 cup chopped pecans (optional)
- Whipped cream or vanilla ice cream, for serving
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Spread both cans of cherry pie filling evenly in the bottom of the prepared dish.
- Sprinkle the chocolate cake mix evenly over the cherry pie filling.
- Drizzle the melted butter over the top of the cake mix, making sure to cover as much of the surface as possible.
- Sprinkle with chopped pecans, if using.
- Bake for 40-45 minutes, or until the top is set and the cake is bubbling around the edges.
- Let the cake cool slightly, then serve warm with whipped cream or vanilla ice cream.
This Chocolate Cherry Dump Cake is the ultimate no-fuss dessert. With only a few ingredients and a simple “dump and bake” process, you’ll have a delicious dessert in no time. The rich chocolate cake pairs perfectly with the sweet-tart cherries, making this a crowd-pleaser at any gathering.
German Chocolate Cake Bars
For those who love German chocolate cake, these German Chocolate Cake Bars are a simplified version of the classic dessert. Made with Betty Crocker’s chocolate cake mix and topped with a rich coconut-pecan topping, these bars are easy to serve and perfect for parties or bake sales. The gooey topping combined with the soft chocolate cake makes for a dessert that’s impossible to resist.
Ingredients:
- 1 box Betty Crocker™ Super Moist™ Chocolate Cake Mix
- 1/2 cup butter, softened
- 1/2 cup evaporated milk
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix together the cake mix, softened butter, and evaporated milk until combined. Press the mixture into the bottom of the prepared dish.
- Bake the base for 10-12 minutes, until it begins to set but is not fully baked.
- Meanwhile, in a small saucepan, combine the coconut, pecans, brown sugar, heavy cream, and vanilla extract. Cook over medium heat, stirring frequently, until the mixture thickens (about 5-7 minutes).
- Remove the cake base from the oven and pour the coconut-pecan topping evenly over the top.
- Return the dish to the oven and bake for an additional 15-20 minutes, or until the topping is golden and bubbly.
- Let the bars cool completely before cutting into squares and serving.
These German Chocolate Cake Bars are the perfect blend of chewy, gooey, and chocolatey. With a rich coconut-pecan topping and a moist chocolate base, they’re an easy-to-make version of the classic cake that’s sure to impress. Serve them at your next gathering, and watch them disappear in no time!
Chocolate Espresso Lava Cake
This Chocolate Espresso Lava Cake is a rich and indulgent dessert with a molten center of warm chocolate and a hint of espresso to elevate the flavor. Made with Betty Crocker chocolate cake mix, these individual cakes are surprisingly easy to make yet look and taste like a gourmet dessert. Perfect for dinner parties or a romantic evening, these cakes are sure to wow anyone who takes a bite.
Ingredients:
- 1 box Betty Crocker™ Super Moist™ Chocolate Cake Mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup strong brewed espresso, cooled
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter, cubed
- Powdered sugar for dusting
- Vanilla ice cream or whipped cream, for serving
Instructions:
- Preheat the oven to 425°F (220°C). Grease 6 individual ramekins and place them on a baking sheet.
- Prepare the cake mix by combining it with the eggs, oil, and espresso until smooth.
- In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring in between, until smooth.
- Divide half of the cake batter among the prepared ramekins.
- Spoon 1 tablespoon of the melted chocolate mixture into the center of each ramekin, then top with the remaining cake batter.
- Bake for 12-14 minutes, or until the edges are set but the centers are still soft.
- Let the cakes cool for 2-3 minutes, then carefully turn them out onto serving plates.
- Dust with powdered sugar and serve warm with vanilla ice cream or whipped cream.
Chocolate Espresso Lava Cakes are the ultimate dessert for chocolate lovers who appreciate a bit of sophistication. The warm, gooey center combined with the hint of espresso creates an indulgent experience. These cakes are a perfect way to impress guests or treat yourself to a luxurious dessert with minimal effort.
Chocolate Chip Cookie Dough Cake
If you love the flavor of cookie dough, this Chocolate Chip Cookie Dough Cake is the dessert for you! Made with Betty Crocker chocolate cake mix and layered with edible cookie dough frosting, this cake brings two beloved treats together. It’s fun, indulgent, and perfect for birthdays, celebrations, or whenever you need a dessert that’s guaranteed to make everyone smile.
Ingredients:
- 1 box Betty Crocker™ Super Moist™ Chocolate Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1 cup all-purpose flour (heat-treated)
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- Additional chocolate chips for garnish
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Prepare the cake mix according to package instructions using the water, oil, and eggs. Divide the batter evenly between the two pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- While the cakes are cooling, prepare the cookie dough frosting. In a large bowl, beat together the butter, brown sugar, and granulated sugar until fluffy. Add the milk, flour, and vanilla extract, beating until smooth.
- Stir in the mini chocolate chips.
- Once the cakes are cool, spread a thick layer of cookie dough frosting between the layers. Frost the top and sides of the cake with the remaining frosting.
- Garnish with extra chocolate chips and refrigerate the cake for at least 1 hour before serving.
This Chocolate Chip Cookie Dough Cake combines two dessert favorites into one irresistible treat. With layers of moist chocolate cake and a rich cookie dough frosting, it’s the perfect indulgence for anyone with a sweet tooth. Whether for a birthday or just because, this cake is sure to be a hit with kids and adults alike.
Chocolate Hazelnut Torte
For a sophisticated and nutty dessert, try this Chocolate Hazelnut Torte. Made with Betty Crocker chocolate cake mix and layered with a rich hazelnut cream, this torte is the perfect combination of decadent chocolate and the smooth, nutty flavor of hazelnuts. It’s an elegant dessert ideal for holidays, dinner parties, or special family gatherings.
Ingredients:
- 1 box Betty Crocker™ Super Moist™ Chocolate Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup hazelnut spread (like Nutella)
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Chopped hazelnuts for garnish
- Chocolate shavings for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Prepare the cake mix according to package instructions using the water, oil, and eggs. Divide the batter evenly between the pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- While the cakes are cooling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the hazelnut spread until smooth and creamy.
- Once the cakes are completely cool, spread a thick layer of hazelnut cream between the cake layers. Frost the top and sides of the cake with the remaining hazelnut cream.
- Garnish with chopped hazelnuts and chocolate shavings.
- Chill the cake for at least 1 hour before serving.
This Chocolate Hazelnut Torte is an elegant and flavorful dessert that’s perfect for special occasions. The combination of rich chocolate and smooth hazelnut cream creates a truly luxurious experience. Whether you’re hosting a dinner party or celebrating with family, this torte will impress your guests and satisfy their sweet tooth with ease.
Chocolate Peanut Butter Layer Cake
If you’re a fan of the classic chocolate and peanut butter pairing, this Chocolate Peanut Butter Layer Cake is the perfect dessert for you. Made with Betty Crocker chocolate cake mix, the cake is layered with a creamy peanut butter frosting and topped with a rich chocolate ganache. This indulgent, multi-layered cake is a showstopper, ideal for special occasions like birthdays, holidays, or any time you want to treat yourself to something truly decadent.
Ingredients:
- 1 box Betty Crocker™ Super Moist™ Chocolate Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (for ganache)
Instructions:
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- Prepare the cake mix according to the package instructions using the water, oil, and eggs. Divide the batter evenly between the two pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow the cakes to cool completely.
- While the cakes are cooling, prepare the peanut butter frosting by beating together the peanut butter, butter, powdered sugar, and 1/4 cup heavy cream until smooth and fluffy.
- Once the cakes are cool, spread a thick layer of peanut butter frosting between the layers. Frost the top and sides of the cake as well.
- To make the ganache, heat 1/2 cup heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
- Pour the ganache over the top of the cake, letting it drip down the sides.
- Refrigerate the cake for 1 hour before serving.
This Chocolate Peanut Butter Layer Cake is a dream for anyone who loves the iconic combination of chocolate and peanut butter. The moist chocolate cake paired with creamy peanut butter frosting and silky chocolate ganache makes each bite a rich and decadent experience. Perfect for celebrations or when you’re craving a special treat, this cake is sure to leave a lasting impression on your guests.
Chocolate Fudge Bundt Cake
For a rich, dense, and ultra-chocolatey dessert, this Chocolate Fudge Bundt Cake is the perfect choice. Made with Betty Crocker chocolate cake mix and enhanced with instant pudding and sour cream, this cake has a moist and velvety texture. Topped with a glossy chocolate glaze, this bundt cake is both simple to make and elegant enough to serve at any gathering, from family dinners to holiday parties.
Ingredients:
- 1 box Betty Crocker™ Super Moist™ Chocolate Cake Mix
- 1 package (3.9 oz) instant chocolate pudding mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup water
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (for glaze)
- 1/2 cup semi-sweet chocolate chips (for glaze)
Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
- In a large bowl, combine the cake mix, pudding mix, sour cream, oil, eggs, and water. Beat until well blended. Stir in the chocolate chips.
- Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- While the cake cools, make the chocolate glaze by heating the heavy cream in a small saucepan until it simmers. Remove from heat and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
- Drizzle the glaze over the cooled cake and let it set before serving.
This Chocolate Fudge Bundt Cake is a chocolate lover’s delight with its deep, rich flavor and soft, moist texture. The addition of pudding and sour cream creates an extra layer of indulgence, while the chocolate glaze adds a stunning finish. It’s the perfect dessert for those who want a fuss-free but impressive treat that everyone will enjoy.
Chocolate Raspberry Truffle Cake
The Chocolate Raspberry Truffle Cake is a sophisticated dessert that pairs the richness of Betty Crocker chocolate cake with the tartness of fresh raspberries. Layers of moist chocolate cake are filled with a silky raspberry chocolate ganache and topped with fresh raspberries. This dessert is perfect for elegant dinners, holidays, or anytime you want to indulge in a special treat.
Ingredients:
- 1 box Betty Crocker™ Super Moist™ Chocolate Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup raspberry preserves
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 cup fresh raspberries
- Powdered sugar, for dusting
Instructions:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Prepare the cake mix according to the package instructions using the water, oil, and eggs. Divide the batter between the two pans and bake for 25-30 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely.
- For the ganache, heat the heavy cream in a small saucepan until it simmers. Remove from heat and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Stir in the raspberry preserves until fully combined.
- Spread a generous layer of raspberry ganache between the cake layers. Frost the top and sides with the remaining ganache.
- Top the cake with fresh raspberries and dust with powdered sugar.
- Chill for at least 1 hour before serving.
The combination of rich chocolate and bright, tangy raspberries makes this Chocolate Raspberry Truffle Cake a truly elegant dessert. The silky raspberry chocolate ganache adds a luxurious touch, while the fresh raspberries provide a burst of flavor. Perfect for special occasions or when you want to impress your guests, this cake is a feast for both the eyes and the taste buds.
Note: More recipes are coming soon!
