Prepare your insulin shots ladies and gents, it doesn’t get much better than this. Chocolate cake with chocolate chips and a pool of chocolate truffle poured over the top to take the place of icing. This recipe is not for the faint of heart.
This recipe takes a typical box chocolate cake mix and doctors it up into something decadent. Nobody would ever believe you if you told them it came as a mix, so you might as well call it homemade.
Makes 12 individual cakes or 1 large regular sized cake
For the Cake
• 1 box Duncan Hines Devils Food cake (or any other box chocolate cake mix)
• 1 box instant chocolate Jello pudding
• ¾ cup chocolate chips (I used milk chocolate for my own preference. Semi sweet works fine)
• 4 eggs
• ½ cup oil
• 1 cup water
For the Truffle Filling
• 1/3 cup heavy cream
• 6 tablespoons unsalted butter, cut into small pieces
• 1 ¾ cup chocolate chips (I used milk chocolate again)
1. Start by making the truffle filling. Pour the cream into a small saucepan and allow to come to a simmer.
2. Add in the butter and stir until melted.
3. Add in the chocolate chips and stir until melted and smooth.
4. Pour the hot truffle mixture into a bowl and allow to sit at room temperature until cool. If it is not as thick as you want by the time it is time to fill your cakes, place in the refrigerator for 15 minutes and stir. Repeat if you would like it even thicker.
5. For the cake, combine the dry mixes together in a bowl for the mixer.
6. On low speed, pour in the oil and water. Once mixed, add the eggs one at a time until fully incorporated.
7. Allow batter to mix on medium speed for two minutes. This step is very important to make sure you get the constancy and texture you want.
8. Once fully mixed, fold in the chocolate chips by hand.
9. For the cakes, I have mini bunt pans that have the indent in the middle to hold the truffle. If you don’t have one, never fear. A ramekin works fine if you still want the individual serving size, or a regular bunt pan/cake pan if you don’t.
10. Spray your pan. Fill mini bunt pan/ ramekin ¾ of the way with batter to allow for the cake to rise.
11. Bake at 325 for 15 minutes if you are making the individual cakes or for 35 minutes for a regular sized cake. Check to see if your cake is done before taking it out (a toothpick should come out clean when poked through the middle of the cake)
12. Take out of the pan and allow to cool.
13. Pour your truffle mixture over the top and serve.