Rating: 3.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

This incredible chocolate cake recipe lives up to its name thanks to a creamy pudding filling and a ganache topping. If you love chocolate cake, you'll flip for this chocolate cake recipe.

Recipe by Southern Living January 2003

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Recipe Summary

Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Line the bottom of a 10-inch springform pan with parchment paper. Lightly grease and flour paper and sides of pan.

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  • Stir together first 9 ingredients until well blended; fold in 1 cup chocolate morsels. Pour batter into prepared pan, and spread evenly over bottom.

  • Bake on middle rack at 350° for 20 to 25 minutes. Remove from oven, and sprinkle top evenly with marshmallows, pecans, and 1/2 cup chocolate mini morsels. Place on a wire rack, and let cool. Pour hot Chocolate Pudding over marshmallow mixture; cover and chill 8 hours or overnight.

  • Heat cream in a saucepan; bring to a simmer. Remove pan from heat, and add chocolate pieces, stirring until chocolate melts. Let ganache stand 1 hour, stirring occasionally, until spreading consistency. Remove sides from springform pan; pour and spread chocolate mixture evenly on top and sides of cake.

  • TIP: When putting the chocolate ganache on this dessert, you may need to pour on a layer, let it set; then pour on an additional layer, and chill. Don't worry if you have ganache left over--simply freeze it for another use.

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