Chocolate Pudding Cake
This Chocolate Pudding Cake is rich, moist, and topped with a silky Guinness glaze, fresh whipped cream, and shaved chocolate. A showstopping bundt cake that's easy to make and perfect for any celebration.
Ingredients
- 1 15 oz pkg chocolate cake mix
- 1 3 oz pkg instant chocolate pudding
- 4 eggs
- 1 cup Guinness stout
- ¾ cup vegetable oil, or canola oil
- ½ cup semisweet chocolate chips
Guinness Glaze
- 1 cup butter, 2 sticks
- 1 cup sugar
- ½ cup Guinness stout, + ¼ cup water
- 3 oz bittersweet chocolate, chopped
Whipped Cream:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla
- Grated semisweet or bittersweet chocolate
Equipment
Instructions
Make the cake:
- Preheat oven to 350-F. Grease and flour a 12-inch bundt pan.
- In a large bowl, combine the cake mix and pudding and set aside.
- In another bowl (mixing bowl), beat the eggs, stout, and oil until blended. Pour in the dry mixture and beat for 2 minutes.
- Stir in the chocolate chips. Pour the batter into the prepared pan.
- Bake the cake for 55 minutes or until a toothpick inserted comes out clean. While the cake is baking, make the Guinness Glaze (because it needs time to cool).
- Remove the cake and allow to rest for 10 minutes. Invert the cake onto a cake plate. While the cake is still warm, brush about 1/3 of the glaze over the cake.
- Allow the cake to cool completely, and then drizzle the remaining 2/3 glaze over the cake.
Make the glaze:
- Combine the butter, sugar, and stout beer and water in a saucepan. Cook over medium heat, stirring, until melted.
- Remove from the heat and stir in the bittersweet chocolate pieces and stir until melted and smooth.
- COOL THE GLAZE to room temperature before using.
Make the whipped cream:
- Whip the heavy whipping cream until thick. Add in the powdered sugar and vanilla and gently mix together.
- Slice the cake into individual servings. Top with a dab of fresh whipped cream.
- Sprinkle on each serving the semisweet or bittersweet chocolate for garnish.
Notes
Sandy’s tips:
- Type of stout: Guinness stout is my pick for this cake, but any stout will work if you can’t find Guinness.
- Unsweetened versus bittersweet chocolate: These are not the same. Bittersweet chocolate has some sugar in it, while unsweetened has zero sugar. You can use unsweetened in the glaze, but taste it and add more sugar if needed to sweeten it up a bit.
- Chocolate shavings: For the prettiest garnish, either finely chop the chocolate with a knife or use a cheese grater. A vegetable peeler also works well on a thick chocolate bar.
- Make ahead: The cake can be baked and glazed a day ahead. Store it covered at room temperature. Add the whipped cream just before serving.
- Storage: The whipped cream topping won’t keep well or for long, a few hours at most. The rest of the cake, however, will keep fine in an airtight container in the fridge for 2-3 days.
- Freezing: The unglazed cake freezes well. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then glaze and serve.
Nutrition Facts
Calories: 539kcal, Carbohydrates: 29g, Protein: 4g, Fat: 47g, Saturated Fat: 22g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 130mg, Sodium: 154mg, Potassium: 137mg, Fiber: 1g, Sugar: 23g, Vitamin A: 997IU, Vitamin C: 0.2mg, Calcium: 42mg, Iron: 1mg