Easy Moist Dark Chocolate Cake
Super Yummy Box-Based Chocolate Cake
Servings: 18 Servings
Ingredients
- 3/4 Cup Hot Water***
- 1 tsp Instant Espresso Powder***
- 1 Small Box Instant Chocolate Fudge Pudding Mix (unprepared)
- 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
- 1/4 Cup Dutch Cocoa Powder
- 1 Cup All Purpose Flour
- 1 tsp Baking Powder
- 3 Large Eggs
- 1 Large Egg White
- 1/3 Cup Vegetable or Canola Oil
- 1 Cup Sour Cream
- 1/2 Tbsp Vanilla
Instructions
- Add Espresso Powder to Hot Water and set aside.
- In a separate bowl, sift or whisk together the Pudding Mix, Cake Mix, Cocoa Powder, Flour and Baking Powder and set aside.
- Add Eggs, Sour Cream, Oil, Vanilla and dry ingredients to the bowl of a stand mixer fitted with the paddle attachment.
- Mix on Low, increasing speed to Medium High as ingredients are incorporated. Mix for about a minute
- With mixer on stir, add in the slightly cooled coffee mixture. Increase the speed to Medium and mix for another minute or until fully combined and slightly lighter in color.
- Divide batter evenly into prepared pans and bake at 350° until a toothpick inserted into the middle of each cake comes out with only a few moist crumbs.
Notes
***Instant Espresso Powder can be omitted, and Coffee can be substituted for the same amount of room temperature Water, Milk, or Buttermilk.
Baking Recommendations based on my Gas Oven at High Altitude:
3- 6" Pans filled 1/2 full for about 30 minute
2-8" Pans filled 1/2 full for about 38 minutes
3 Dozen Cupcakes 15-18 Minutes