Ingredients
→ Cake Base
1 box chocolate cake mix
1 package (3.9 oz) instant chocolate pudding mix
1 3/4 cups milk (whole milk preferred)
→ Mix-Ins
1 cup mini chocolate chips
→ Toppings
2 cups hot fudge sauce (warmed)
2 cups whipped cream or whipped topping
1 cup crushed Oreos or chocolate cookie crumbs
Optional: additional chocolate chips and cookies for garnish
Steps
Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the chocolate cake mix, instant chocolate pudding mix, and milk. Stir until fully combined. Fold in the mini chocolate chips.
Transfer the batter into a greased 9×13-inch baking dish. Spread evenly. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely. Use the handle of a wooden spoon to poke evenly-sized holes across the surface of the cake. Pour the warmed hot fudge sauce over the cake, ensuring it seeps into the holes.
Spread whipped cream or whipped topping over the cooled and fudged cake. Sprinkle with crushed Oreos or chocolate cookie crumbs. Add additional chips or cookies if desired.
Chill the cake in the refrigerator for at least 1 hour to allow the layers to set. Serve slices chilled or warm, as preferred.
Tips
- For a deeper chocolate flavor, substitute brewed coffee for milk in the batter.
- Warm the hot fudge sauce before pouring to achieve the ideal consistency.
- Chilling the cake before serving enhances the flavors and texture.
Required Tools
- 9×13-inch baking dish
- Wooden spoon
- Mixing bowls
- Whisk or spatula