Ingredients:
1 (18 1/4 ounce) packages dark chocolate cake mix
1 (4 ounce) instant chocolate pudding mix
1 (16 ounce) containers sour cream
3 large eggs
1/3 cup canola oil
1/2 cup coffee liqueur ( I used Kapali)
2 cups semi-sweet chocolate chips ( I used Tropical Source-found at Whole Foods)
Directions:
Grease and cocoa a 10-inch Bundt pan. Preheat oven to 350F F (175? C).
In a large bowl, sift cake mix to remove lumps and aerate. Whisk in pudding mix.
Use 1 spoonful of dry cake mix to dust the chocolate chips to help suspend them, though batter is thick).
In a medium bowl, combine sour cream, eggs, oil and coffee liqueur. Beat well.
Add wet ingredients to dry ingredients (except chocolate chips) and mix until well blended.
Fold in chocolate chips. Batter will be thick.
Spoon into prepared pan.
Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then run a knife around sides and turn out and cool completely on wire rack.
My notes: I preheat oven to 355? since you lose heat when you open the door. When cake goes in the oven, I reduce oven temp to 345?.
This recipe makes a lot of batter, but it didn’t spill over. The toothpick method doesn’t work on this very moist chocolate chip cake.
Freezing not recommended if you want the chips to remain gooey. Otherwise they may re-solidify.
Servings: 25
Time preparation: 25 min.
Time total: 85 min.