Monday, February 2, 2009

Valentine's Day Decadence

I wanted to share a wonderfully decadent dessert that I've made for Valentine's Day for the past 4 years.  At the time, I was an avid follower of Chookooloonk's who first posted about the scrumptious cake she chose to make for her daughter's first birthday.  I still read her blog from time to time....she's an amazing photographer!  My family and friends have begged me to make this cake ever since day one.  It's an easy recipe and one that will not disappoint. Well, unless you're my mother and would prefer something made with vanilla or banana.  The less chocolate, the better.  However, you could be like my Nana who absolutely loves chocolate, in which case, you'll love this recipe.  Just like her.

By the way, you can buy the heart shaped bundt pan at Spoon's & Spice,  if you're wondering. 

My glaze, on this cake,  didn't turn out smooth because I didn't have any light corn syrup, but it was still yummy.  

You really don't even need frosting or glaze.  It's so rich and moist as is.  I'll have you know that I am one of those crazy people that removes 80% of the frosting before I even take a bite of cake.  I also prefer the middle,  so my "you don't need frosting" tip might not be for those of you who prefer a corner piece.  


1 18.25-oz package chocolate cake mix (I use the Devil's Food from Duncan Hines)

1 3.9-oz package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celcius). Grease and flour a bundt pan. I love the Crisco spray (like Pam) that has flour in it.

2. Combine cake mix, pudding mix, oil, eggs, hot water, sour cream and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into bundt pan.

3. Bake for 1 hour. Allow to cool for 10 minutes, then invert cake onto wire rack and let cool completely.


4 oz semi-sweet dark chocolate (again, I like Ghirardelli's)
3 tbsp butter
1 tbsp milk
1 tbsp light corn syrup
1/4 tsp vanilla

In small, heavy saucepan or microwave oven on medium, melt broken chocolate with butter. Stir frequently until smooth. Remove from heat. Stir in milk, syrup and vanilla. When glaze is cool, pour onto cake. Let glaze run down sides. Chill about 10 minutes to set glaze.

*Note* I did copy and paste the recipe from Chookooloonk's and added a few of my own recommendations.  Here is a direct link to that post.  

1 comment:

  1. Hey, I ate the cake one time and it was great you are a super cook. My claim to fame only comes with holiday cooking! And, Chloe doesn't like chocolate (or so she says) and likes vanilla better. You could always tell people what my mom and others say about my not liking chocolate - that I'm adopted! I just tell them if they ever want to hide chocolate candy it's safe with me! Mom