Oh my. This one is gooey and rich! Chocolate cake doesn’t get much more chocolaty that this chocolate pudding cake.

Recipe from The Hungry Mouse.

Wet Ingredients
3 eggs
1/3 cup butter softened
1 16 ounce container sour cream
1/2 cup creme de cocao (or substitute milk or coconut milk)
1 teaspoon vanilla (2 teaspoons if not using creme de cocoa)

Dry Ingredients
2 cups flour
1 3/4 cups sugar
1/2 teaspoon baking powder
1 3/4 teaspoon baking soda
1 teaspoon salt
2/3 cup cocoa
1 package instant chocolate pudding mix
2 cups chocolate chips
Powdered sugar (optional)

1. Preheat oven to 350 degrees. Butter a 10 inch bundt pan.
2. In a big bowl, using a hand mixer, mix the eggs and butter until well mixed, then add the sour cream and mix until a little frothy. Then mix in the cream de cacao and vanilla.
3. In another bowl mix all the dry ingredients except for the chocolate chips together. Then stir the mixed dry ingredients into the wet ingredients until combined. Then mix in the cholate chips.
4. Pour evenly into the bundt pan (the batter should be pretty thick) and bake for about 1 hour. To test doneness, lightly press your finger into the cake, if it bounces back, it is done (a toothpick won’t work because of all the chocolate chips!).
5. Sprinkle with powdered sugar. I used a small strainer like this one to softly sprinkle the powdered sugar without any big clumps.