Ingredients
Scale
- 1 box (15.25 oz) Premium Chocolate Cake Mix (Devil’s Food or Dark Chocolate works best)
- 1 cup Whole Milk (replaces the water for a richer texture)
- 3 Large Eggs (room temperature)
- 1/2 cup Unsalted Butter, melted (replaces the oil for a bakery flavor)
- 1/2 cup Semi-sweet Chocolate Chips (optional for the “dump cake” style)
- 1 teaspoon Vanilla Extract
- 1 tablespoon Instant Coffee granules (optional to enhance chocolate flavor)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with butter or non-stick spray. In a large mixing bowl, combine the chocolate cake mix, whole milk, melted butter, and eggs. If you are using the coffee granules, dissolve them into the milk first before adding to the dry mix. Stir by hand or use an electric mixer on medium speed for about two minutes until the batter is smooth and glossy. For a “Dump Cake” version, you can simply pour the dry mix into the pan and pour the liquid ingredients over the top without stirring, but for that true bakery style, a quick mix is recommended.
- Pour the batter into your prepared baking pan, spreading it evenly with a spatula. Sprinkle the chocolate chips over the top if you want extra pockets of melted chocolate. Place the pan on the center rack of the oven. Bake for 30 to 35 minutes. To ensure it is “no-fail,” insert a toothpick into the center; if it comes out with just a few moist crumbs (not wet batter), it is ready. Do not overbake, as the secret to bakery-style cake is maintaining that moisture.
- Remove the cake from the oven and let it cool in the pan for at least 15 to 20 minutes. This resting period allows the structure to set so it doesn’t crumble when sliced. If you are going for a “no-bake” feel, you can serve it warm with a scoop of vanilla ice cream. For a more formal look, frost the cake once it is completely cool or simply dust it with powdered sugar. Serve and watch it disappear!
- Cook Time: 45 minutes