There's never enough chocolate.
Step 1: Ingredients and Tools
1 box of Devil's Food Cake
1 can of Chocolate Frosting
1 box of instant chocolate pudding - 3.8oz box (107g)
8 oz of Sour Cream (~227g)
12 oz of Chocolate Chips (frozen or refrigerated)
2 Tbs of Imitation Vanilla Extract (~30ml)
2 tsp of Instant Coffee (~10ml)
1/2 cup Water (~118ml)
1/2 cup Oil (~118ml)
2 Large Eggs (from a chicken not an ostrich, duck, or any other fowl, reptile, or platypus)
spray oil (not pictured)
flour (not pictured)
3 Round Cake Pans
1 big Mixing Bowl
1 small Bowl
1 big Platter/Plate/Something to put the cake on
Some measuring cups and spoons
Step 2: Get Everything Ready
I'm using a convection oven, you can use whatever. Just set it to 325 degree's Fahrenheit (~163C).
Step 3: Dry Ingredients
Step 4: Wet Ingredients
Crack your 2 eggs and beat them into the mixture.
Add the 1/2 cup of oil and 1/2 cup of water to the mix and mix it all together carefully.
I'm doing this to save on bowls and steps.
Step 5: Mix Mix Mix
Make sure to scrape the sides and bottom thoroughly to get all the dry ingredients incorporated. Also, try to break up the clumps. You don't have to be perfect but try not to leave big clumps.
It should have a very thick consistency, like brownie batter (hence the name).
Go ahead and add the 8oz of sour cream and Mix Mix Mix some more.
Now it should be lighter and creamier. The sour cream is going to make this cake moist.
Step 6: More Chocolate!
Fold = try to get them in the entire mix.
The reason for the frozen/refrigerated chips is that room temperature chips will melt when cooking and mix into the batter. Frozen/refrigerated chips will make pockets of chocolate within the cake.
Step 7: Ready for Cooking
I have no idea the weight of each amount. I just eyeball it.
Use the spoonula, again, to even the mixture all the way to the edges.
Pop one in the convection oven that should still be at 325F, for ~20 minutes.
Step 8: Is It Done Yet?
If it comes out pretty much clean, it's done. If it comes out gooey and chocolatey, you stuck it in a chocolate chip and need to try again.
If it comes out gooey and doesn't look done and you'll need to judge this for yourself, then stick it back in for a few more minutes but keep and eye on it.
20 minutes has worked really well for me.
Place the cake pan on a rack to cool and continue cooking your other 2 pans in the same fashion.
Step 9: Technical Cake Stuff
Transfer the cake from the pan onto a cooling rack, it may take a slight bang of the pan to release. Then flip the cake right side up onto the cooling rack so that you don't mess up the top. I just used my spread out hand for this.
Allow the cakes to cool for 1 hour on the racks.
You can thank America's Test Kitchen for all of these tips.
Step 10: Icing!
Nuke it in the microwave for 20 seconds to make it easier to spread.
Wash your spoonula, then mix the frosting up a bit.
Place a small dab of frosting in the middle of the plate/platter you'll be using and put your first layer of cake down. This will secure the cake into place.
Step 11: Finish It Up Already!
You can try to make it look pretty if you want, I'd rather just eat it.
Congratulations! You are now the proud owner of a Triple Chocolate Brownie Cake.
Share it with the world or stuff your face in private.
I've found that it is best at room temperature or slightly warmed, and served with a big glass of ice cold milk, because I drink milk with just about everything.
I hope you enjoy this. Feel free to ask questions. I'll try to pretend I care, I mean answer your questions.