Decadent Layered Chocolate Bliss Cake
Indulge in the ultimate chocolate experience with this Decadent Layered Chocolate Bliss Cake! This recipe takes inspiration from 'The Chocolate Cake Mix Doctor' by Anne Byrn and transforms a classic bundt cake into a homey, beautiful layer cake. Each slice reveals rich, moist layers that are wonderfully fudgy, enhanced by a generous serving of velvety chocolate frosting. The key to its moist texture lies in slicing each layer in half, allowing the frosting to melt beautifully into the cake, creating a delightful fudgy filling. Perfect for birthdays, celebrations, or any sweet tooth occasion, this cake is sure to impress friends and family alike with its luscious flavor and homemade charm!
N/A
Servings
200
Calories
7
Ingredients
Ingredients
Devil's food cake mix
1 (18 1/4 ounce) package (Dry)
Instant chocolate pudding mix
1 (4 ounce) box (Dry)
Sour cream
1 cup (Room temperature)
Water
1/2 cup (Room temperature)
Vegetable oil
1/2 cup (N/A)
Large eggs
4 (Room temperature)
Chocolate frosting
To taste (Homemade or store-bought)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease two 9-inch round cake pans thoroughly with butter or cooking spray, then dust them with flour to prevent sticking. Tap out any excess flour.
3
In a large mixing bowl, combine the devil's food cake mix, instant chocolate pudding mix, sour cream, water, vegetable oil, and eggs.
4
Using an electric mixer, blend the ingredients on low speed for about 1 minute until just moistened.
5
Scrape down the sides of the bowl to ensure everything is incorporated. Increase the mixer speed to medium-low and mix for an additional 2-3 minutes. The batter should be thick and well-combined.
6
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
7
Bake in the preheated oven for 27-32 minutes, checking for doneness at 25 minutes. The cakes should spring back when lightly touched, and a toothpick inserted into the center should come out with a few moist crumbs.
8
Once baked, remove the cakes from the oven and let them cool in the pans on a wire rack for 20 minutes.
9
Run a knife carefully along the edges of the pans and invert them to release the cakes. Let the cakes cool completely on the wire rack for another 20 minutes.
10
Once completely cool, use a serrated knife to slice each layer in half horizontally to create four layers total. Set aside the domed layer from one of the cakes for the top layer to enhance the homemade look.
11
Prepare your preferred chocolate frosting (a great option is the 'Perfect Chocolate Frosting' from Food.com) or use your own recipe.
12
Assemble the cake by spreading a generous amount of frosting between each layer. Once all layers are stacked, add a thick layer of frosting on top and around the sides of the entire cake.
13
Slice and serve this glorious chocolate layer cake to your delight!
Nutrition Information
10
Fat
30
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Layered Chocolate Bliss Cake?
It is a rich and moist four-layer chocolate cake inspired by Anne Byrn's 'The Chocolate Cake Mix Doctor'.
What type of cake mix is required for this recipe?
The recipe calls for one 18 1/4 ounce package of Devil's food cake mix.
Is pudding mix used in this cake?
Yes, the recipe requires one 4 ounce box of dry instant chocolate pudding mix.
How much sour cream should I use?
You should use 1 cup of room temperature sour cream.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How many cake pans are needed?
You will need two 9-inch round cake pans.
How should the cake pans be prepared?
Grease the pans thoroughly with butter or cooking spray and dust them with flour to prevent sticking.
How many eggs are in this recipe?
The recipe calls for 4 large room temperature eggs.
How long do I mix the batter on medium-low speed?
After initial moistening, mix the batter on medium-low for an additional 2 to 3 minutes.
What is the total baking time?
The cakes should bake for 27 to 32 minutes.
How do I know when the cake is done?
The cakes should spring back when touched and a toothpick inserted into the center should come out with a few moist crumbs.
How long should the cakes cool in the pans?
Let the cakes cool in their pans on a wire rack for 20 minutes before removal.
How many layers does the final cake have?
The cake has four layers total because each 9-inch round is sliced in half horizontally.
What tool should I use to slice the cake layers?
A serrated knife is best for slicing the layers horizontally.
Why are the layers sliced in half?
Slicing the layers allows the frosting to melt into the cake, creating a fudgy filling and moist texture.
What kind of frosting is recommended?
Chocolate frosting is recommended, either homemade or store-bought.
How many calories are in one serving?
There are approximately 200 calories per serving.
What is the fat content per serving?
Each serving contains about 10 grams of fat.
How many carbohydrates are in a serving?
There are 30 grams of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 2.5 grams of protein.
How much vegetable oil is needed?
The recipe requires 1/2 cup of vegetable oil.
What temperature should the water be?
The water should be at room temperature.
Which layer should be used as the top of the cake?
It is recommended to use a domed layer from one of the cakes for the top to give it a homemade look.
Is this cake suitable for special occasions?
Yes, it is perfect for birthdays, celebrations, or any sweet tooth occasion.
Who is the inspiration behind this recipe?
The recipe is inspired by Anne Byrn and her work in 'The Chocolate Cake Mix Doctor'.
How many ingredients are in this cake recipe?
There are 7 primary ingredients used to make this cake.
What speed should the electric mixer be on initially?
The ingredients should be blended on low speed for about 1 minute initially.
Should the chocolate pudding mix be prepared first?
No, the pudding mix should be added to the bowl dry.
What is the total time for cooling on the wire rack?
The cakes should cool for 20 minutes in the pan and then another 20 minutes after being inverted onto the rack.
Can I use a specific brand of frosting?
Yes, the recipe mentions 'Perfect Chocolate Frosting' from Food.com as a great option.