Description
This chocolate lover’s dream is dangerously delicious – one bite of this pudding-soaked, candy-topped cake might make you forget your own name.
Ingredients
Scale
- 1 box (15.25 oz) devil’s food cake mix
- Eggs, water, and oil as called for on cake mix box
- 2 packages (3.9 oz each) instant chocolate pudding mix
- 4 cups cold milk, divided
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 cups chocolate candy pieces (chocolate chips, chopped candy bars, or chocolate cookies)
- 1/4 cup chocolate syrup for drizzling
Instructions
- Preheat oven according to cake mix package directions. Prepare cake mix following package instructions and bake in a 9×13-inch pan.
- Remove cake from oven and cool for 5-10 minutes until warm but not hot.
- Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart.
- In a bowl, whisk together pudding mixes and 3 1/2 cups cold milk for 2 minutes until slightly thickened but still pourable.
- Pour pudding mixture over the cake, ensuring it fills the holes. Gently spread with a spatula to distribute evenly.
- Refrigerate cake for at least 2 hours to allow pudding to set.
- In a chilled bowl, beat heavy cream, powdered sugar, cocoa powder, and vanilla until stiff peaks form.
- Spread chocolate whipped cream evenly over the chilled cake.
- Sprinkle chocolate candy pieces over the top and drizzle with chocolate syrup.
- Refrigerate for at least 30 minutes before serving.