Fudgy Chocolate Cake

This Fudgy Chocolate Cake is my favorite – it’s moist and covered in chocolate frosting, and it’s super easy to make!

You ever have one of those days where you jump into something new, feeling nervous but optimistic, and then you epically (is that a word?) fail?

That was me today.  So, at the moment, I’m kind of wishing I had some real chocolate cake.  Not that dry, store bought bakery chocolate cake (gross), but REAL chocolate cake.

If I had the ingredients, I would make one of these:


Yes, those are pig butts sticking up out of my cake.

I was looking for cute chocolate cake decor ideas awhile back, and came across those fun “pig in a hot tub” cakes where the decorator sticks candy bars all around the cake and places cute little pink fondant pigs on top, making it look like the pigs are wallowing in chocolate.  I decided to get optimistic and try my hand at fondant (yikes), and I actually managed to create these cute little pigs!  If I can do it, you can do it.  Trust me.


The instructions for the pigs aren’t included here since I’m focused on the cake recipe, but if you google “fondant pigs”, you will find a book long list of websites with instructions on how to make these little guys.

Note:  Generally I’m not a fan of cake mixes and very rarely use them, but in this particular recipe I love to use a cake mix.  So if you’re hesitating because you don’t care for a mix, I would suggest giving the recipe a try anyway. 🙂

Fudgy Chocolate Cake

  • Servings: 12
  • Print


  • 1 Devil’s Food cake mix (15 oz.)
  • 1 large box of instant chocolate or fudge pudding (6 oz.)
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup olive oil or vegetable oil
  • 1/2 cup water
  • 1 12-oz. bag semi-sweet or dark chocolate chips (I prefer dark)
  • 1 can chocolate fudge frosting (15 oz.)


Preheat oven to 350 degrees Fahrenheit.

Combine all ingredients except chocolate chips in a large bowl and stir until well combined.  (Batter will be thick – I use a spoon instead of a mixer.)  Fold in chocolate chips.

Pour mixture into well greased bundt pan.  Bake for 45-55 minutes.  Cake will still be slightly “jiggly” when it’s done.  If a toothpick comes out completely clean, you baked it too long.  I always check at 45 minutes.

Let cool in pan 10 minutes before removing to serving plate.   Let cool about 15 more minutes (just until cake is cool enough that frosting won’t melt and completely slide off).

Slather with frosting (preferably to a depth of about 2 inches).  Enjoy.




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