Ingredients

The following ingredients have 12 Servings
  • 15.25 oz Devil's food cake mix (*PLUS ingredients called for on back of box*)
  • 3.9 oz instant chocolate pudding (1 box)
  • 2 cups cold milk
  • 2 cups heavy whipping cream
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1 cup chopped chocolate (or chocolate chips)
  • chocolate syrup (optional, for drizzling)

Instruction

  • Place a large mixing bowl or the bowl of your standing mixer in the freezer for approximately 2 hours (this will allow your topping to form nice stiff peaks without over mixing).
  • Preheat the oven according to your cake mix package directions.
  • Prepare the devil’s food cake mix using the ingredients called for on the back of the box. Bake in a 13x9 baking dish according to package directions.
  • After the cake has finished baking, remove it from the oven. Using the end of a wooden spoon, poke holes in the hot cake. Poke the holes about 1-2 inches apart from each other. You don't want to overdo the holes as adding too many can cause the cake to fall apart once removed from the pan.
  • Whisk together instant pudding and 2 cups of cold milk. Pour over the top of the cake, filling the holes.
  • Tap the bottom of the dish gently on the counter to ensure the pudding sinks into the holes.
  • Allow cake to cool completely.
  • Once the cake is cooled, remove the bowl from the freezer. Add the heavy cream, cocoa powder, powdered sugar, and vanilla to the cold mixing bowl.
  • Using an electric mixer, beat until stiff peak forms.
  • Scoop chocolate whipped cream onto the cooled cake, spreading into an even layer.
  • Top with chopped chocolate bars and chocolate drizzle.
  • Refrigerate for at minimum 4 hours or until ready to serve.