Betty Brady's Chocolate Cake - Rombauer Vineyards
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Betty Brady’s Chocolate Cake

Prep Time:

30 Minutes

Cook Time:

60 Minutes

Total Time:

120 Minutes

Ingredients

Cake Ingredients

  • 1 (18.25 ounce) package dark chocolate cake mix*
  • 1 (3.9 ounce) package instant chocolate pudding mix*
  • 1 (16 ounce) container sour cream*
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup coffee-flavored liqueur*
  • 2 cups semisweet chocolate chips*

Ganache Topping Ingredients (optional)

  • 1 cup heavy whipping cream
  • 1 cup semisweet chocolate chips*
  • 2 tbsp. coffee-flavored liqueur

1Step 1 - Cake Directions

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 10 inch Bundt pan.

2Step 2

In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil, and coffee liqueur.

Beat until ingredients are well blended.

Fold in chocolate chips.

The batter will be thick. Spoon into prepared pan.

3Step 3

Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in the pan, then turn out and cool completely on wire rack.

4Step 4 - Ganache Directions

  • Heat the cream in a small saucepan until just simmering. Remove from heat and add the chocolate and leave to sit for 3 minutes. Add the coffee-flavored liqueur and whisk to combine. If necessary return to the heat briefly, then whisk again until smooth.

5Step 5

  • Drizzle Ganache – let cool until ganache thickens. Then spoon onto the cake, allowing it to swirl down the sides.
  • Spreadable ganache – refrigerate for 2-3 hours until slightly thickened. Then spread on all sides of cake.

Comments

We'll cheers to that

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