Ingredients

1 package devil’s food cake mix (regular size)

1 cup sour cream

1 package (3.9 ounces) instant chocolate fudge pudding mix

4 large eggs, room temperature

1/3 cup canola oil

1/4 cup water

1/4 cup buttermilk

2 tablespoons chocolate syrup

2 teaspoons vanilla extract

For the frosting:

1 pound semisweet chocolate, chopped

6 tablespoons Dutch-process cocoa powder

6 tablespoons boiling water

1-1/2 cups butter, softened

1/2 cup confectioners’ sugar

Instructions

Step 1: In a large bowl, combine the devil’s food cake mix, sour cream, instant chocolate fudge pudding mix, eggs, canola oil, water, buttermilk, chocolate syrup, and vanilla extract. Beat on low speed for 30 seconds, then beat on medium speed for 2 minutes until well blended.

Step 2: Pour the batter evenly into two greased and floured 8-inch baking pans.

Step 3: Bake in a preheated oven at 350°F (175°C) for 38 to 43 minutes, or until a toothpick inserted into the center comes out clean.

Step 4: Let the cakes cool in the pans for 10 minutes, then remove them and place on wire racks to cool completely.

Step 5: To make the frosting, melt the semisweet chocolate in the microwave and stir until smooth. Allow it to cool to room temperature for 20 to 30 minutes.

Step 6: Dissolve the cocoa powder in boiling water and set aside to cool.

Step 7: In a large bowl, beat the softened butter and confectioners’ sugar until fluffy.

Step 8: Add the cooled melted chocolate to the butter mixture and beat on low speed until combined, scraping down the sides of the bowl as needed.

Step 9: Beat in the cooled cocoa mixture until the frosting is smooth and spreadable.

Step 10: Place one cake layer on a serving plate and spread with about 1-1/2 cups of the frosting. Top with the second cake layer.

Step 11: Use the remaining frosting to cover the top and sides of the cake evenly.

Tips & Variations

Use room temperature eggs and ingredients to ensure a smooth batter and even baking.

For a deeper chocolate flavor, substitute coffee for the water in the batter.

If you prefer a lighter frosting, reduce the butter slightly or add a tablespoon of milk to loosen the texture.

Add chopped nuts or chocolate chips to the batter for added texture and flavor.

FAQs

Can I use regular cocoa powder instead of Dutch-process cocoa?

Yes, you can substitute regular cocoa powder, but the flavor may be slightly more acidic and less mellow than Dutch-process cocoa.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/4 cup of milk. Let it sit for 5 minutes before using in the recipe.