Our family’s no-fail chocolate cake recipe
If you need a no-stress, never fails, go-to Holiday, pot-luck or party dessert, this is it. I swear! Before I perfected my made-from-scratch cake baking skills, this was the only chocolate cake recipe I would trust for a special occasion.
The recipe is actually my version of one our Web editor Ronie Reiley, aka my mom, clipped from a newspaper many moons ago. Over the years, we’ve modified the original. What we finally deemed our “perfect” easy chocolate cake recipe is the version we’re sharing with you today. The original, as it was clipped from newsprint, was dubbed “Better Than Sex Chocolate Cake.” Since we question that assertion, we’ve given our version a new name of simply Romance Chocolate Cake.
Tips for making the most flavorful, moist chocolate cake
As far as decadent desserts go, a chocolate cake recipe couldn’t be more simple since this bundt starts with a cake mix. Of course, it is a chocolate cake mix and since chocolate is an aphrodisiac of legendary repute, it gets this romance cake off to a good start.
However, you don’t have to make this cake from the base of a cake mix. If you’re adept at making chocolate cakes from scratch, by all means feel free to alter the recipe to incorporate your favorite rich, chocolatey cake batter. Just don’t skimp on the “extras.”
The additions of pudding mix and Greek yogurt–although they might sound strange–ensure moisture. And walnuts and raspberries push the aphrodisiac factor off the charts. And if you’re into a really intense, chocolate flavor, you can use a ganache instead of the chocolate glaze. (Scroll through this recipe to find our favorite ganache.) Romance? Yes, we think you’ll be making some romance when you serve someone special this cake.
Love cake baking? check out all of our cake recipes!
A variation on "Better than Sex Chocolate Cake," this chocolate-glazed chocolate bundt is made ultra moist by the addition of pudding mix, Greek yogurt and raspberries.
- 1 cup semi-sweet chocolate chips
- 3/4 cup walnuts
- 1 devil’s food cake mix
- 4 eggs
- 1/2 cup vegetable oil
- 2 tbsp water
- 1 tsp vanilla extract
- 8 oz instant chocolate pudding mix
- 1 cup Greek yogurt full fat recommended
- 1 12-oz bag frozen raspberries thawed
- 2 oz unsalted butter
- 3 tbsp milk
- 8 oz powdered sugar
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees.
- Coat nuts and chips with 1 tbsp cake mix and set aside. (This will help keep them from sinking to the bottom of the batter.)
- Beat the eggs using an electric mixer for one minute.
- Add the cake mix, oil, water, vanilla, pudding mix and Greek yogurt. Blend for three minutes on medium speed, making sure to scrape down the sides of the bowl.
- Fold in coated chips and nuts and the raspberries.
- Pour into a bundt cake pan that has been greased and coated with a fine layer of cocoa powder.
- Bake for 50-55 minutes, checking for doneness with a toothpick. (Note that you have to check carefully. If the toothpick comes out wet, make sure that moisture is from cake batter, not a chocolate chip.)
- Cool for 5 minutes before turning out of bundt pan. Let cake cool for 1 hour before topping with the glaze.
- Simmer butter, milk, cocoa for 3 minutes, stirring constantly.
- Reduce heat to low and add vanilla.
- Slowly stir in confectioner’s sugar, a little at a time.
- If mixture becomes too thick increase heat.
- Make sure glaze is warm enough so it drizzles over top and sides of cake.
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