Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 24 servings
- 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
- 1/4 cup brown sugar corn syrup
- 1/2 cup water
- 1 cup mini chocolate chips
- Optional glaze (see below)
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, and water. Mix on low speed until combined, scraping down sides often, then beat on medium speed for 2 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 optional glaze.
Yield: 16 to 24 servings, depending on cut size
Whisk 2 to 3 Tablespoons of heavy cream or milk into 1 cup powdered sugar to a drizzling consistency. Spoon into a zip-top bag, squeeze out the air, and seal. Snip off one small corner of the bag and use as a pastry bag to drizzle the cooled chocolate cake with the glaze.
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 glaze.
Spiced Triple Chocolate Cake Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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