This Chocolate Overload Cake is the indulgent, and decadent dessert you have been looking for with the most moist cake you've ever tasted and covered with rich chocolate ganache. This easy cake mix hack is sure to be a family favorite!
Preheat the oven to 325 degrees and grease a bundt pan with cooking spray. Set aside.
In a stand mixer or with a hand mixer, mix together cake mix, pudding mixes, water, oil and eggs until just combined.
Stir in the ¾ cups of chocolate chips if you're using them and put batter into the prepared bundt pan.
Bake for around 1 hour or until a cake tester comes out clean. Check it at 50 minutes, because it can go a little faster depending on your oven. Cool completely.
When the cake is cool, heat ½ cup heavy cream in a small pan stirring continuously until it's just beginning to simmer (it’ll be steaming).
Pour cream over 1 cup of chocolate chips and let it sit for a 1-2 minutes, then keep whisking until it turns into a silky, smooth ganache.
Let the ganache sit for a couple minutes to thicken slightly and then pour over the cake and top with sprinkles if you'd like. Serve immediately.
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Notes
Warm water works great! Don’t feel like you need to have water that’s so hot it’s boiling. I just run my tap water until it is warm, then fill my measuring cup for this cake recipe.
Be sure to grease the pan. Grease your cake pan with cooking spray so the cake pops out easily without sticking.
Chocolate chips can be omitted from the cake batter. The chocolate chips are totally optional, but I personally love the texture they add.
Don't leave batter behind. Be sure to scrape all the batter out of the large bowl with a spatula when you pour the batter into the bundt pan.
Check the cake early. Every oven is different, so start checking the cake at 40 minutes. If the tester comes out clean, pull it then.
Cool the cake completely. I let it cool quite a bit before inverting. Often, I’ll let it cool completely in the pan. It’s fine either way. But make sure it's completely cool before pouring over ganache, so that the ganache sits on top without being absorbed.
Tips for easy cake removal- When it’s time to remove the cake from the pan, run a butter knife around the outside between the cake and the pan, then place the serving plate on top of the pan and turn it all over. The cake slides right out onto the serving plate.
Leftovers and storage- the leftovers taste great for up to 5 days covered at room temperature.