Imagine a rich and luscious chocolate cake slightly reminiscent of gingerbread, and you'll be drooling over this dessert. Chocolate cake with chocolate chips topped with a white chocolate drizzle is sure to please any chocoholic. May be made as a sheet cake or bundt cake.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 1 package chocolate cake mix, any variety
- 1 (4-serving size, 3.9 ounces) package chocolate flavor instant pudding and pie filling mix
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 4 eggs, at room temperature, lightly beaten with a fork
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 Tablespoons molasses
- 1/4 cup brown sugar corn syrup
- 1/2 cup water
- 1 cup mini chocolate chips
- White Chocolate Topping:
- 1 Tablespoon heavy cream or milk
- 1/2 teaspoon vanilla extract
- 1 cup white chocolate chips
Preparation:
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil. (See below for bundt cake preparation.)In a large bowl, stir cake mix, pudding mix, ginger, cinnamon, and allspice together until evenly distributed. Make a well in the dry ingredients and add eggs, sour cream, vegetable oil, brown sugar corn syrup, molasses, and water. Mix on low speed until combined, scraping down sides often, then beat on medium speed for 3 minutes. Fold in chocolate chips.
Pour into prepared baking pan and bake about 40 minutes, until center springs back when lightly touched and sides are pulling away from the pan. Cool to room temperature before adding the white chocolate topping.
Make White Chocolate Topping:
In the top of a double-boiler, gently warm cream or milk, vanilla extract, and white chocolate chips, stirring until smooth. Remove from heat before completely melted, continuing to stir until combined and smooth. Let cool off heat source at least 5 minutes. Pour into a ziptop bag, squeeze out the air, and seal. Cut off a tiny corner of the bottom of one side of the bag and drizzle white chocolate over the cake in a swirl or zigzag pattern. Refrigerate about 15 minutes to set icing before cutting and serving.
Makes 16 to 24 servings, depending on cut size
For Bundt Cake: Spray 10-cup Bundt pan with nonstick cooking spray, and dust with cocoa powder, tapping out any excess. Bake bundt cake about 50 minutes, until center springs back when lightly touched and sides are pulling away from the pan. Cool on rack for 15 minutes, remove cake from pan and cool completely before drizzling the topping.
