Chocolate Devil Pudding Cake. A super easy and soft, moist cake perfect for chocolate lovers . Also recipe for a delicious whipped cream frosting too!

Chocolate Devil Pudding Cake. A super easy and soft, moist cake perfect for chocolate lovers . Also recipe for a delicious whipped cream frosting too!

Here, we have Adelenne's recipe for her Chocolate Devil Pudding Cake and it really is quite a sight to behold! The cake itself is soft and moist, with a great flavour and of course the frosting, well, what can I say! It is stunning to say the least!
The recipe is an easy one, and of course, you can choose to frost the cake in your own style adding colours that suit and also adding flavourings if you wish. The choice is yours!
Definitely a cake fit for any celebration.

Chocolate Devil Pudding Cake. A super easy and soft, moist cake perfect for chocolate lovers . Also recipe for a delicious whipped cream frosting too!

Recipe by Adelenne Lee

Prep Time

20 minutes

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Cook Time

35 - 40 minutes

Yield

8 - 10 Persons approx

Equipment you will need

two 9 inch layer cake pans

Ingredients

The Cake:

1 box chocolate devil's cake
1 box (3.9 oz) chocolate pudding mix
3 eggs
1 1/4 cup warm water
1/2 cup vegetable oil ( I use canola)
1/2 cup milk
1/2 cup of chocolate chips

The Frosting:

2 cups of whipping cream
2 tablespoons Castor Sugar
1 Teaspoon gelatin Powder
Food Colouring (optional)
Flavourings e.g Orange extract, vanilla etc (optional)

Please note :
You can use regular sugar in this recipe but it just takes a little longer for the granules to dissolve.

Instructions

1. Grease and line 3 x 8 inch round cake pans. Preheat oven to 180 C / 350 F/ Gas 4.

2. Put cake mix in a mixer. Add oil, eggs and water and mix on low until smooth.

3. Add the pudding mix and continue beating. Add the milk and chocolate chips.

4. Pour into prepared pans and bake for 35-40 mins or until skewer comes out clean. Cool on wire rack.

Make the frosting

5. In a cup, add 2 Tablespoons of whipping cream and the gelatin, stir and microwave for about 12 seconds. Give it a good stir and microwave again for a further 10 seconds and stir. Then add 3 Tablespoons of the cold whipping cream to the gelatin mix and stir. (This is to cool it down).

6. Pour the remaining cold whipping cream into a bowl with the sugar and whip up until soft peaks, then pour in the gelatin mixture and mix until all combined and almost stiff peaks.

It is at this point you can add colourings and flavorings, if using more than one colour, divide the cream into separate bowls and add the colours of your choice.

7. When ready, you add the frosting into a piping bag with the desired nozzle and decorate to your liking. Place in the fridge for a few hours to allow the frosting to firm up.

** The gelatin will continue to set the frosting when the cake is chilled in the fridge.

Chocolate Devil Pudding Cake. A super easy and soft, moist cake perfect for chocolate lovers . Also recipe for a delicious whipped cream frosting too!

Recipe Card

Chocolate Devil Pudding Cake. A super easy and soft, moist cake perfect for chocolate lovers . Also recipe for a delicious whipped cream frosting too!

Chocolate Devil Pudding Cake

Yield: 8 -10
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Chocolate Devil Pudding Cake. A super easy and soft, moist cake perfect for chocolate lovers . Also recipe for a delicious whipped cream frosting too!

Ingredients

The Cake:

  • 1 box chocolate devil's cake
  • 3.9 oz box chocolate pudding mix
  • 3 eggs
  • 1 1/4 cup warm water
  • 1/2 cup vegetable oil, I use canola
  • 1/2 cup milk
  • 1/2 cup of chocolate chips

The Frosting:

  • 2 cups of whipping cream
  • 2 tbs Castor Sugar
  • 1 Teaspoon gelatin Powder
  • Food Colouring, optional
  • Flavourings e. g. Orange extract, vanilla

Instructions

  1. Grease and line 3 x 8 inch round cake pans. Preheat oven to 180 C / 350 F/ Gas 4.
  2. Put cake mix in a mixer. Add oil, eggs and water and mix on low until smooth.
  3. Add the pudding mix and continue beating. Add the milk and chocolate chips.
  4. Pour into prepared pans and bake for 35-40 mins or until skewer comes out clean. Cool on wire rack.

Make the frosting

  1. In a cup, add 2 Tablespoons of whipping cream and the gelatin, stir and microwave for about 12 seconds. Give it a good stir and microwave again for a further 10 seconds and stir. Then add 3 Tablespoons of the cold whipping cream to the gelatin mix and stir. (This is to cool it down).
  2. Pour the remaining cold whipping cream into a bowl with the sugar and whip up until soft peaks, then pour in the gelatin mixture and mix until all combined and almost stiff peaks. It is at this point you can add colourings and flavorings, if using more than one colour, divide the cream into separate bowls and add the colours of your choice.
  3. When ready, you add the frosting into a piping bag with the desired nozzle and decorate to your liking. Place in the fridge for a few hours to allow the frosting to firm up.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 514Total Fat: 42gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 145mgSodium: 322mgCarbohydrates: 30gFiber: 1gSugar: 24gProtein: 6g

Nutrition information isn’t always accurate

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