Saturday, October 29, 2016

Death by Chocolate Cake

I wanted a deliciously chocolatey rich dessert for Halloween. Enter chocolate overload... It was a TOTAL hit at the party with only 3 small pieces remaining. Everyone raved! The only thing I wish is that there was a better way to present it than leaving it in a casserole dish.



DEATH BY CHOCOLATE CAKE
  • 1 Box Duncan Hines Chocolate fudge cake mix
  • 1 Box Hershey’s dark chocolate instant pudding mix (3.4 oz)
  • 3 large eggs
  • 2 tsp pure vanilla extract
  • 1 cup milk
  • ½ cup canola oil
  • ½ cup plain nonfat yogurt
For the topping
  • 1/2 bottle Hershey's chocolate syrup (24 oz bottle)
  • 1 box Hersey’s Special Dark Chocolate instant pudding mix (3.4 oz)
  • 2 cups milk
  • 2 cups heavy whipping Cream
  • 1 cup hot chocolate mix (about 6-7 sleeves of instant hot chocolate)
  • Additional hot fudge sauce for drizzling
  •  1/4 dark chocolate bar
Instructions
  1. Preheat oven to 350°F.
  2. Combine cake mix and dry pudding mix with eggs, vanilla extract, milk, vegetable oil and yogurt. Beat on medium speed for 2 minutes.
  3. Spray a 9x13 baking dish. Pour batter into dish and bake for 30-35 minutes. Check for doneness by testing the center of the cake. Cool for 10 minutes.
  4. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
  5. Squeeze syrup all over top of warm cake. Allow it to absorb in the cake until cake is cooled.
  6. When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 2 cups of cold milk. Pour pudding over cake BEFORE it sets. Place cake in fridge to set a minimum of 15 minutes.
  7. Prepare the whipped cream. In mixing bowl, pour in heavy whipping cream and beat on medium speed for 2 minutes. Add hot chocolate mix and increase speed to medium high. Beat until stiff peak form.
Spread whipped cream over the top of cake. Top cake with some chocolate syrup and sprinkle crushed chocolate bar over the top.


Inspiration from http://beyondfrosting.com/2013/12/08/triple-chocolate-poke-cake/


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