Ultimate Chocolate Overload Cake (Print Version)

# Ingredients:

01 - 1 pack Devil's Food cake mix

02 - 1 pack (3.9 oz) instant chocolate pudding mix

03 - 5 big eggs

04 - 1 teaspoon vanilla flavoring

05 - 3/4 cup of vegetable oil

06 - 1 cup of sour cream or buttermilk (your choice)

07 - 3/4 cup brewed coffee (not hot)

08 - 2 cups of chocolate chips (Nestlé Toll House works great)

09 - 1 stick of salted butter

10 - 2 tablespoons cocoa powder

11 - Half a box of powdered sugar

12 - 1 teaspoon vanilla flavor

13 - 3 tablespoons milk

14 - 1/2 cup chopped pecans

01 - Turn your oven on to 350°F (175°C). Coat a bundt pan with some grease.

02 - Mix together the cake mix and the pudding powder in a large bowl.

03 - Using a different bowl, whisk your eggs, vanilla, oil, brewed coffee, and sour cream (or buttermilk) until smooth.

04 - Pour the wet stuff into the dry ingredients little by little, stirring well. Toss in the chocolate chips at the end.

05 - Fill your greased bundt pan with the batter. Bake for about 45 minutes, then let it sit for 10 minutes before moving it to a serving plate.

06 - On low heat, melt the butter in a small pan. Mix in the cocoa, powdered sugar, milk, and vanilla until smooth, then toss in the pecans.

07 - Pour the warm ganache over your cake. Slice it while it’s still warm, and don’t forget a scoop of ice cream if you like!

01 - Coffee brings out the chocolate taste without making anything too coffee-like.

02 - To keep it nut-free, just leave out the pecans.

03 - Wait at least 10 minutes before moving the cake to your serving plate to avoid breaking it.