Chocolate Truffle Cake is one of my absolute favorite go-to cakes. I use this chocolate cake base for a lot of different recipes. However, the original recipe is topped with a most luscious chocolate chip frosting! This recipe came from my sister Jessie. She has soooo many fantastic recipes in her arsenal and this one is no exception. 

Last month I made this cake for my mother-in-law’s birthday. Actually, I made this Chocolate Truffle Cake twice for her birthday. In one day. You wanna know why? Because the first time I made it, I forgot one of the most key ingredients-the ingredient that just happens to make this one of the most moistest cakes on earth- sour cream! 

The other sad part is, I didn’t even realize I had forgotten it until I pulled it out of the oven. So I rushed to remake the cake in time for her birthday dessert and popped the incomplete, sour cream-less one in the freezer. I tasted it and it tasted fine so I figured I’d find a use for the flopped cake sometime in the future. 

Wanna know a secret? I despise boxed cake mixes. I can totally do box brownies, but not a cake mix, unless, like this recipe, it is totally souped up! Chocolate Truffle Cake uses a cake mix, pudding packets, and a few other simple ingredients, making this one of the quickest cakes to throw together in the history of birthdays.  I promise, no one will have a clue it all started with a cake mix! And you are talking to a cake mix hater 🙂

Happy Birthday to you!

Although there’s no need to wait until your birthday to bake this beauty 🙂

Chocolate Truffle Cake

2017-05-19 15:10:35

A beautiful and moist chocolate cake topped with the most luscious chocolate chip frosting!

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For the Cake

1. 1 box chocolate cake mix
2. 2 boxes chocolate pudding mix (3.4 oz each)
3. 2 cups sour cream
4. 1/2 cup butter, melted
5. 5 eggs
6. 2 cups chocolate chips (we prefer milk chocolate)

For the Frosting

1. 1 1/2 cups sugar
2. 1/2 cup milk
3. 1/4 cup butter
4. 1 1/2 cup chocolate chips (we prefer milk chocolate)
5. 2 teaspoons vanilla

For the Cake

1. 1. Preheat oven at 325 F and grease a standard size bundt pan.
2. 2. Combine cake and pudding mixes. Create a well in the middle and dump sour cream, butter, and eggs into the well. Mix together until very well combined. The batter will be very thick.
3. 3. Add the chocolate chips and fold into the batter.
4. 4. Bake 50-55 minutes or until a toothpick inserted comes out clean. Let cool ten minutes and flip onto a serving plate.

For the Frosting

1. 1. In a medium size saucepan, bring sugar, milk, and butter to a boil. Boil for 45 seconds.
2. 2. Remove from heat and add in the chocolate chips and vanilla. Stir until smooth. Let cool ten minutes and spread over the cooled cake. Enjoy!

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