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Some of my favorite recipes to share here on A Family Feast are those recipes that others share with us! And that is definitely the case with today’s recipe: Kathy’s Chocolate Chocolate Chip Cake.
Kathy is the wife of Reynold, who is my husband Jack’s manager at work. Last month, I enjoyed a wonderful dinner out with Jack and Reynold, while Reynold was in town for business. Jack’s co-worker and partner Glenn (creator of Glenn’s Sweet and Spicy Slow Cooker Chili) and his wife Keri also joined us.
During dinner, we mentioned that Glenn’s chili recipe has become one of the most popular recipes on our site since we shared it here last Fall. Then, Reynold mentioned that his wife Kathy makes a Chocolate Chocolate Chip Cake every year around the holidays, and it is so popular with their family and friends that they do a mass baking production in the kitchen!
So of course, we asked for the recipe! 🙂
Kathy’s Chocolate Chocolate Chip Cake is super moist, loaded with chocolate chips, and very easy to make! Jack decided to add a chocolate ganache frosting on top of Kathy’s Chocolate Chocolate Chip Cake – but that step is totally optional. (Kathy’s original recipe did not include the frosting.)
After we made it, our daughter Emma tasted the very first bite of Kathy’s Chocolate Chocolate Chip Cake and declared it, “The best cake I’ve ever had!” And then Emma, who just turned 10 years old, asked us to make it again for her birthday cake. (Which of course, we did!) We also shared Kathy’s Chocolate Chocolate Chip Cake with some friends who came over to our house to watch some football – and the rave reviews (and requests for the recipe) continued!
Thank you for sharing your recipe with us Kathy! It is fantastic!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Kathy’s Chocolate Chocolate Chip Cake
Ingredients
- 1 15.25–ounce box yellow cake mix
- 1 3.9–ounce box instant chocolate pudding mix (we used instant chocolate fudge flavor pudding)
- 4 large eggs
- 1 cup water
- 3/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- Butter and flour to prepare a 10” Bundt pan
Ganache (optional)
- 1 cup half and half or heavy cream
- 2 cups chocolate chips
- 1 tablespoon melted butter
- 1 tablespoon Dark Rum
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix all cake ingredients except chips with a wooden spoon until smooth. Stir in the chocolate chips.
- Butter and flour a 10” Bundt pan, tapping out any loose flour.
- Pour batter into pan spreading evenly.
- Bake for 45-50 minutes in center of oven until a tooth pick poked into the cake comes out clean.
- Cool for 10 minutes then invert onto a cooling rack. Cool to room temperature.
- Transfer cake to a serving plate.
- Make the ganache after the cake has cooled. Heat cream to hot and remove from heat just as it begins to start to boil. Do not let it boil.
- Add chocolate and let sit five minutes then stir with a whisk to melt all of the chocolate.
- Add butter and rum and whisk. Cool slightly, about 5 to 10 minutes.
- Drizzle the ganache over the cake covering as much of the surface as possible, letting the ganche drip down the sides of the cake.
- Cut into slices to serve.
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You may also like:
Toffee Pecan Bundt Cake with Caramel Drizzle
Spiced Eggnog Chocolate Chip Cake
Glenn’s Sweet and Spicy Slow Cooker Chili
Is there a substitute for the dark rum in the ganache?
You can just leave it out.
Looks amazing! Why didn’t you use a chocolate cake mix? Just curious.
Hi Shanna – We wanted to share the recipe exactly the way that our friend Kathy makes it – but you can use a chocolate mix if you prefer. The cake will likely come out darker in color, so using a white cake mix with the chocolate pudding is really just a preference. Enjoy!
After I originally commented I clicked the -Notify me when new feedback are added- checkbox and now each time a remark is added I get 4 emails with the same comment. Is there any approach you’ll be able to take away me from that service? Thanks!
Hi Frank! I’m so sorry for the delay in responding…I’m still trying to figure out how to unsubscribe you from the comment notifications. I’ve searched in a few places – and I can’t figure out where to access the ‘subscriber’ list for the comment notifications. I’ve just submitted a help ticket asking the question so it may take me a few more days to respond again. (I’m also not sure why you are getting 4 emails!) In the meantime, is there any sort of unsubscribe link at the bottom of the notifications you are receiving?) I’m sorry for the issue – I will help as soon as I can! Martha
Hi Frank – I didn’t forget about you! I think I’ve successfully changed the setting so you won’t get responses after each comment. (Hopefully you will receive this update!) If you DO still receive them – please email me back and I will try a different setting. Thanks! Martha
This cake looks delicious and I will make it this weekend for company. Is this a newer or older recipe? Not long ago, cake mixes weighed 18.25 ounces but now have been reduced to 15.25 ounces. I have needed to adjust some of my older recipes by adding 1/3 cup from another box of the same mix. The extra 1/3 cup really makes a difference in producing a fuller, tender cake.
Hi Sally – This recipe uses a 15.25 ounce cake mix.
Martha
That cake looks like a chocolate lover’s dream. I will be making it soon, for my grandchildren to share, never do they visit without a care package to go.
As I scrolled down, your recipe for The Best Ever Apple Cake caught my attention. I somehow misplaced, several years ago, my favorite apple cake recipe. Your recipe is sure to come close.
Happy Holidays,
Linda
Happy Holidays to you too Linda! We hope you enjoy both cake recipes!