Double Chocolate Decadence Cake with an Almond Glaze.

by sweethannahhudd
Double Chocolate Decadence Cake with an Almond Glaze.

This cake is so delicious and addicting. I think the most dangerous part is that is so easy to make. This is a box recipe of chocolate cake that has been dressed up with items that you already have in your pantry. Most chocolate cake mixes really don’t used quality cocoa powder, therefore, the chocolate flavor in the cake is hard to detect. I use really good cocoa powder (Valharona) but if you have Hershey’s brand, or any other it really does make this cake so much more chocolatey.

Unforutunately when you add and extra dose of cocoa powder the cake can end up being dry. That is why I use extra half and half and chocolate pudding mix. The cake is almost like a custard cake. Its texture is moist and chocolaty.

Now I don’t just stop there I like to put a glaze on the cake. If you are a chocoholic you can add a chocolate glaze on top, but believe me the cake is plenty moist and doesn’t really need a glaze for moisture sake, just for flavor layering. Some amazing glaze ideas would be peanut butter glaze, almond glaze, chocolate glaze, hazelnut/Nutella glaze, or vanilla glaze with fresh berries. This cake is like a great black dress, it makes anything else you put it with look or in this case taste great. You should not delay, make this cake it is the easiest most delicious show stopper. No one needs to know it wasn’t totally from scratch.

Double Chocolate Decadence Cake

This show stopper is the easiest most decadent Chocoloate cake that you will ever.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 box Chocolate Cake mix I use Betty Crocker Triple Chocolate Fudge Cake mix.
  • 1 box Chocolate pudding small box 3.7 oz
  • ½ cup Cocoa Powder (Unsweetened)
  • 2 cups Half and Half Buttermilk is amazing in this recipe or Milk will work in a pinch.
  • ½ cup oil
  • 3 eggs 3 whole Eggs
Amaretto Glaze
  • 3 cups Powdered Sugar
  • 7 tbs Milk *if you have Almond liquour feel free to substitute it here for the milk.
  • 1 tsp Almond Extract
  • ½ tsp Salt

Equipment

  • Bundt Cake pan

Method
 

  1. Pre heat the oven to 350°
  2. Prepare your bundt pan with spray oil, thourghly sprayin the entire pan then you can sprinke the insde fof teh bunt with sugar (if you like a crunchy carmalized crust)
    ***( cocoa powder and flour work as well so that you get a clean release.g)
  3. Add the cake mix, pudding and cocoa powder to a large mixing bowl or your stand mixing bowl if you have one. Mix on low for about 20 seconds. so that all the dry ingredients combine.
  4. Add in 2 cups of half and half, ½ cup of oil and mix for about 30 seconds.
  5. Finally add in one egg at a time mixing until incorporated, then adding the next, and then the next.
  6. Stop the mixer and scrape the bowl sides and bottom.
  7. Now mix for 2 minutes on medium.
  8. Pour the cake batter into your bundt cake pan, and place the bundt cake pan on a sheet pan with parchment on it.
  9. Bake for 60-65 minutes. (I usually have to bake mine65 min) make sure its done it should not giggle at all when you take it out of the oven.
  10. Take out of the oven and allow to cool completely before releasing from the bundt pan.
  11. Place a plate over the top of your bundt pan and flip the bundt an over with the plate underneath it so that the cake will be safely on the plate when you take the bundt pan off ot the cake.
Amaretto Glaze
  1. In a medium bowl add 3 cups of powdered sugar, if you want it to be very smooth I recomend sifting the powded sugar into the bowl.
  2. Add the almond extract and the milk.
  3. Mix on low, until it is well incorporated. If the glaze is too thick you can always add another teaspoon of milk. If it is too thin you can add more powdered sugar.