Chocolate Chip Cake - Love of Food

Chocolate Chip Cake

This could be considered a “dump” cake since it uses a box cake mix and some instant pudding mixes but when baked in a Bundt pan, it makes an impressive presentation.

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Prep Time: 20 min
Cook Time: 60 min

RECIPE
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Servings:

Yield: 16 servings

Ingredients:

Cake
1 18.25-ounce box white cake mix
1 3.9-ounce box instant chocolate pudding
1 3.4-ounce box instant vanilla pudding
1⁄2 cup canola oil
4 large eggs
1 cup semi-sweet chocolate chips
2 cups fresh raspberries, cleaned
2 cups fresh blackberries, cleaned
2 tablespoons light corn syrup

Ganache Glaze
4 ounces finely chopped bittersweet chocolate
2/3 cup heavy cream

Allergens:

Eggs, Gluten, Milk, Wheat

Nutritional Information

Vegetarian

Directions:

For the cake: Preheat oven to 350°F. Prepare a Bundt pan with pan spray and dust with flour.
Using an electric mixer on medium-low speed, blend together the cake mix, chocolate pudding, vanilla pudding, oil, and 1 ½ cups water until well combined – approximately 4 minutes. Add the eggs and mix for an additional minute. Stir in the chocolate chips.
Pour batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean – approximately 60 minutes. Cool in the pan for 10 minutes and then invert onto a rack until completely cooled to room temperature. Transfer cake to a serving platter.
For the ganache glaze: Place the chocolate in a stainless steel bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally, until very hot but not boiling. Remove from heat and slowly pour the hot cream into the chocolate, whisking until smooth.
Pour the ganache glaze over the cake and chill to set.
Combine raspberries, blackberries, and corn syrup in a bowl. Pour fruit into the center of the Bundt cake and serve.