This cake is really a tale of two cakes. A beautiful fairy tale in fact. One where two delicious cakes fell in love, got married and made an amazingly delicious baby. I came up with the idea for this cake last week while making the Chocolate Mousse Crunch Cake from our beloved friends at Our Best Bites. The cake calls for a baked Devil's Food cake, prepared according to the cake mix directions. Well, as soon as I read that, I thought to myself "hmm, this could definitely be better". This is due to the fact that I rarely make cake mixes without adding some "extras" to it. This made my mind think of Becky's Yummy Chocolate Cake recipe that I had also previously made. Ironically, or I'm going to say, by fate's design, Becky blogged about that cake that very day. We came to the conclusion that we needed to take these two awesome cakes to the next level by combining them. So there you have it, the tale of how this cake came to be.
Now, let's do this thing. Here's the rundown.
- 1 box Devil's Food Cake Mix
- 1/2 Cup water
- 1/2 Cup oil
- 4 eggs
- 1 Cup sour cream
- 1 box instant chocolate pudding
You will mix all these ingredients together in a mixer for 10 minutes. Don't ask why, just do it. Because Becky said so okay? Divide the batter evenly into two 8" round greased pans. Bake them in an oven preheated to 350 degrees for 25-30 mins. Don't over bake these babies or you'll never forgive yourself. This cake when perfectly baked is moist and dense.
The Chocolate Mousse:
(This recipe was doubled to add additional mousse layers but you can choose to only to one mousse layer between 2 layers of cake. You know, if you're a sell out.)