This Chocolate Overload Cake is the indulgent, decadent dessert you’ve been searching for: an incredibly moist cake coated in rich chocolate ganache. This simple cake mix hack is sure to become a family favorite.
Why You’ll Love Chocolate Pudding Cake
I renamed this cake because it truly is an overload of chocolate — and honestly, it’s one of the most moist chocolate cakes you’ll ever taste. It’s perfect when you want a decadent dessert without spending hours on a from-scratch recipe.
This version uses a boxed cake mix with instant pudding and a few simple tweaks that make a dramatic difference in texture and flavor. It’s quick to assemble, uses pantry staples, and produces reliably delicious results. If you prefer scratch baking, great — but this recipe is a welcome, easy option for busy days or last-minute gatherings.
- Made with pantry staples
- Super moist
- Party favorite
- Easy dessert for any occasion
- Great for holidays
- Foolproof for beginning bakers
Ingredient Information and Substitutions
- Dark chocolate cake mix – Dark chocolate or devil’s food both work well.
- Instant chocolate pudding mixes – Use instant (no-cook) pudding; the small 2.03 oz boxes are ideal.
- 5 eggs – Five eggs give this cake the extra structure and moisture that sets it apart.
- Vegetable oil – Neutral oils like canola work fine; oil improves tenderness and moistness.
- Warm water – You can substitute brewed coffee or Kahlua for deeper flavor if desired.
- Chocolate chips – Mini or regular chips add texture; they’re optional but delicious.
- Heavy cream – Needed for the ganache; the high fat content gives a smooth, glossy finish. Avoid substituting milk or half-and-half for best results.
How To Make Chocolate Fudge Cake
Step 1: Make the batter
Preheat the oven to 325°F (163°C) and grease a bundt pan. In a large bowl or stand mixer, combine the cake mix, instant pudding mixes, warm water, oil, and eggs. Mix until just combined, then fold in the chocolate chips if using.
Step 2: Bake
Pour the batter into the prepared bundt pan and bake for about 1 hour, or until a toothpick or cake tester inserted near the center comes out clean. Start checking around 50 minutes, since ovens vary. Let the cake cool completely before adding the ganache.
Step 3: Make the ganache
Heat 1/2 cup heavy cream in a small saucepan over medium heat, stirring so it doesn’t scald. When it just begins to simmer and steam, remove from heat and pour over 1 cup of chocolate chips in a heatproof bowl. Let sit 1–2 minutes, then whisk until smooth and glossy. Allow the ganache to thicken slightly for easier pouring.
Step 4: Pour over the cake
Once the cake is completely cool, pour the ganache over it and add sprinkles if you like. Slice and serve.
Frequently Asked Questions
Yes. Bake the cake and cool it completely; you can leave it overnight before adding ganache.
Yes. Use two 9-inch round pans (sprayed and parchment-lined) and bake at 325°F for about 25–30 minutes, checking early. Double the ganache if you want extra for filling, or whip the ganache for a lighter frosting.
Yes. Bake at 325°F for about 45–60 minutes; check at 45 minutes and remove when a tester comes out clean.
Yes. Fill liners about 3/4 full and bake at 325°F for 15–20 minutes, until a tester comes out clean.
Yes. Freeze before frosting, wrap well, and it will keep up to 3 months.
The combination of extra eggs, oil, and instant pudding creates an especially tender, moist crumb. Don’t reduce the eggs for best results.
Chocolate ganache is my favorite for a glossy, rich finish. If you prefer something simpler, a dusting of powdered sugar also works.
Tips For Making This Chocolate Ganache Cake
- Warm water is fine. It doesn’t need to be boiling—warm tap water works well.
- Grease the pan. Use cooking spray so the cake releases easily.
- Optional chocolate chips. They add texture but can be omitted.
- Scrape the bowl. Use a spatula to transfer all the batter to the pan so you don’t lose any.
- Check early. Start testing the cake around 50 minutes or earlier depending on your oven.
- Cool completely. Make sure the cake is fully cool before pouring ganache so it sets on top rather than soaking in.
- Easy removal. Run a knife around the pan, invert onto a plate, and the cake should release cleanly.
- Storage. Leftovers keep well at room temperature, covered, for up to 5 days.
Other Chocolate Desserts to Try…
-
Old Fashioned Chocolate Pie
-
Double Chocolate Peanut Butter Chip Cookies
-
Chocolate Mousse Cups
-
Icebox S’mores Cake
The BEST Chocolate Overload Cake
Ingredients
- 1 box chocolate cake mix
- 2 small boxes instant chocolate pudding
- 1 cup warm water
- 3/4 cup oil
- 5 extra-large eggs (large eggs work too)
- 1 3/4 cups chocolate chips, divided
- 1/2 cup heavy cream
Instructions
- Preheat oven to 325°F (163°C) and grease a bundt pan.
- In a mixer or with a hand mixer, combine cake mix, pudding mixes, warm water, oil, and eggs until just combined.
- Fold in 3/4 cup chocolate chips if using and transfer batter to the prepared bundt pan.
- Bake about 1 hour or until a tester comes out clean; begin checking around 50 minutes. Cool completely.
- To make ganache, heat 1/2 cup heavy cream until steaming and just beginning to simmer. Pour over 1 cup chocolate chips and let sit 1–2 minutes, then whisk until smooth.
- Let ganache thicken slightly, pour over the cooled cake, add sprinkles if desired, and serve.
Notes
- Warm tap water is sufficient—no need to boil.
- Grease the pan well so the cake releases easily.
- Chocolate chips in the batter are optional.
- Scrape the bowl to get all the batter into the pan.
- Start checking the cake early since oven times vary.
- Ensure the cake is completely cool before adding ganache so it stays glossy on top.
- Store leftovers covered at room temperature for up to 5 days.