The quick onslaught of flurries this morning had me dreaming about white Christmases spent up in New Jersey, the land of my birth and, now, source of some embarrassment. Kidding aside, I loved the holidays surrounded by family, friends, and a lot of food. As I’m sure most of us can attest, though, there’s always one dish on the table that sticks in our minds. Maybe it’s Grandma’s sausage and sage stuffing; perhaps it’s Aunt Denise’s famous eggnog; for me, it’s my mom’s chocolate chocolate chip cake.
I don’t know where the recipe came from – it could have been clipped out of a magazine in the late 80s, mom could have adapted it from a segment on the Today show. What I do know is that this cake sat on the dessert table and never remained there long for each Christmas, Thanksgiving, and birthday. If you were unlucky enough to miss grabbing a slice, you could take some comfort in the fact that even the crumbs were delicious.
For the cake:
- 1 box Duncan Hines Devil’s Food cake mix
- 4 eggs
- 1 cup plain Greek whole milk yogurt (you can also substitute sour cream)
- ½ cup water
- ¼ cup Kahlua
- ¼ cup vegetable oil
- 1 small box instant chocolate pudding
- 12 oz. bag chocolate chips
For the glaze:
- 1 cup confectioner’s sugar
- 2 tbsps. espresso, freshly brewed
- 5 tbsps. Kahlua
- 2 tsps. vodka
Mix all ingredients except the chocolate chips together at medium speed until well blended. Then, gently fold in the chocolate chips. Pour the batter into a well-greased and floured Bundt pan. This is important or else the cake will stick.
Bake at 350 F for 50-60 minutes or until a toothpick inserted toward the center comes out clean. Cool the cake upright in the Bundt pan (the way it came out of the oven) for a total of 20 minutes. Five minutes into this 20 minute period, poke holes in the cake (not to the bottom, but, about half way through) and pour half of your vodka glaze into it – allowing the cake to absorb the liquid. Wait at least 15 more minutes before inverting the cake onto a cooling rack with a plate underneath (this will catch any non-absorbed liquid).
Pour the remaining glaze over the cake. Once it’s completely cool, you can dust it all over with confectioners’ sugar and adorn it with bright red berries, if you like.
Sarah lives in Asheville with her husband, Kyle, and furry son, Grover. On any given day, you can find her writing about food, cooking, or binge eating around town. Sarah's ideal world is a place with no hangovers and zero-calorie dessert.