The New Year is in full swing, but I'm missing the holiday season. As similar to most, I have a tendency to splurge during the holiday break. I like to eat healthy and hearty meals, but dessert is always a must! As the kids are cramming for their high school mid-terms, I decided to continue our indulgent days of December into 2019. Not wanting all the dishes that accompany a "fancy" dessert, but wanting the rich chocolatey taste of one, I used a Duncan Hines dark chocolate fudge cake mix for the base. To amp up the chocolate flavor and add some rich mocha flavor, I used my new coffee maker from Santa to brew 8 ounces of Columbian coffee. To add texture and a touch of tanginess, I added a container of vanilla Greek Yogurt and some chocolate instant pudding. Because I was really craving chocolate, I decided I needed to over-indulge with a homemade chocolate syrup! If that's too much chocolate fo you, a touch of whipped topping would be a sufficient substitute. But for you fellow chocoholics, this recipe is for you! So don't let the date on the calendar fool you into fasting. Eat healthy, eat in moderation, but don't forget to treat yourself from time to time!
Here's how we made this Easy Mocha Fudge Cake with Homemade Chocolate Syrup:
Cake: One box Duncan Hines Dark Chocolate Fudge cake mix; one 8 ounce cup brewed Columbian coffee; 1/3 cup chocolate instant pudding; one 5 ounce container vanilla Greek yogurt; 1/3 cup vegetable oil; 3 eggs; 1 tsp. vanilla.
Chocolate syrup: 1/3 cup cocoa powder; 2/3 cup sugar; 1/4 cup water; 1 tablespoon butter; 2 tablespoons corn syrup; 1 tsp. vanilla; 1/4 tsp. sea salt
Cake: Preheat oven to 350 degrees. Grease Bundt pan. In a large mixing bowl combine the cake mix, coffee, pudding, yogurt, oil, eggs, and vanilla. Using a hand mixer, beat on low speed until ingredients are combined, Switch to medium speed. Beat cake mix for 2 minutes. Pour into pan and bake for 35 minutes or until center is set. Remove from oven. Cool on wire rack for 20 minutes. Invert onto serving tray. Cool completely before garnishing with chocolate syrup.
Chocolate syrup: In a small heavy saucepan over medium high heat, combine the cocoa powder, sugar, butter, water, and sea salt. Stir constantly until mixture comes to a boil. Remove from heat. Add the corn syrup and vanilla. Stir to combine. Allow mixture to set and thicken while cake cools. When it's reached it's desired consistency (should be a tad on the thin side, but thick enough to drizzle). Place syrup in a cup with a pouring spout and drizzle over cake. Serve immediately.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!