A decadent chocolate cake made from a devil's food cake mix, enhanced with a chocolate pudding mix and topped with an indulgent chocolate buttermilk buttercream frosting. This rich cake is easy to prepare and is perfect for a sweet treat any day of the week.
1: Preheat the oven to 350 degrees F and grease a Bundt pan.
2: In a large bowl, mix together the cake mix, pudding mix, sour cream, oil, warm water, and eggs with an electric mixer until well-blended.
3: Stir in the chocolate chips.
4: Pour the batter into the prepared Bundt pan.
5: Bake in the preheated oven until the top is springy to the touch and a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
6: Let cool for at least an hour before inverting onto a plate.
7: For the buttercream, beat the unsalted butter and 1/4 cup of cocoa powder together with an electric mixer on low until combined.
8: Gradually add the buttermilk, remaining cocoa powder, and vanilla extract until smooth.
9: Add confectioners’ sugar a little at a time until desired consistency is reached.
10: Frost the cooled cake or enjoy it plain.
