My husband’s relatives are visiting from Brazil, and it’s his cousin’s birthday tomorrow! I love a good opportunity to bake, and a birthday is the perfect occasion! I decided on a chocolate cake and went with a recipe that is loved in our family. It uses boxed cake mix, so it’s simple, but the added in sour cream, pudding mix, and chocolate chips make it more moist, rich, and extremely delicious!
I baked two 9-inch round cakes and decided to put chocolate frosting and heath bar in between them. I pulsed heath bars in my food processor to make a fine powder for this. I wanted the flavor but not too much crunch in the middle of my cake. Then I frosted the entire cake in more chocolate and added heath bar to the top as well. I piped on a few dollops of frosting and then covered it up to sit overnight.
I also made chocolate bark with heath and almonds and plan on putting some on the top of the cake tomorrow! I want to add some more texture to the cake with varying heights of bark.
To keep the chocolate theme going, I decided to try my hand at making a candy bouquet. I see them in stores all the time, and it didn’t seem too difficult. I bought some of the birthday boy’s favorite chocolate bars and taped them onto wooden dowels. Then I wrapped them in tissue paper and stuck them in a mason jar. I added some ribbon, glitter stars, and a birthday card and then it was done! Very quick to assemble, and I’m happy with how it turned out.
Here’s to a fun birthday celebration tomorrow and most likely a chocolate induced coma!
Recipe for Rich Chocolate Cake
1 pkg (approx. 18.25 oz) dark chocolate cake mix
1 pkg (3.4 oz) instant chocolate pudding mix
1 (8 oz) container sour cream
½ c warm water
1/3 c vegetable oil
1 ½ c mini chocolate chips
Preheat oven to 325 degrees Fahrenheit. Grease and flour a 10 or 12 c Bundt pan.
In a large bowl, combine all ingredients except the chocolate chips. Mix for 2 minutes on medium speed. Increase speed to medium-high; mix 3 more minutes. Stir in chocolate chips by hand and then spoon into prepared pan.
Bake at 325 for 55-60 minutes. Let it cool for 10 minutes and then remove from pan. Cool completely. If desired, sprinkle with powdered sugar.
(Note: I usually use a Bundt pan, but for this cake, I used two 9-inch rounds. They took about 30 minutes to cook. Just test with a toothpick before removing.)