Ingredients
Scale
- 1 box (15.25 oz) Premium Chocolate Cake Mix (Devil’s Food or Dark Chocolate)
- 3 large eggs (room temperature)
- 1 cup Whole Milk (replaces water for richness)
- 1/2 cup Melted Unsalted Butter (replaces oil for flavor)
- Optional: 1 cup Semi-sweet chocolate chips
- Optional: 1 teaspoon Instant coffee granules (to enhance chocolate flavor)
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans or one 9×13-inch baking dish to ensure the cake releases easily. If you are making a “Dump Cake” version, simply grease the bottom of your slow cooker or baking pan. Gather all your ingredients and ensure your eggs are at room temperature to help the batter emulsify perfectly.
- In a large mixing bowl, combine the chocolate cake mix, whole milk, and melted butter. Add the eggs one at a time, whisking gently after each addition. If you want that extra “bakery” kick, stir in the instant coffee granules and chocolate chips now. Avoid over-mixing; stir just until no large flour streaks remain. Pour the batter into your prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for at least 15 minutes. This step is crucial for the structure of the cake. After 15 minutes, carefully invert the cakes onto a wire rack to cool completely. For a “No Bake” style or “Dump Cake” finish, serve warm with a scoop of vanilla ice cream. If you are going for the full bakery look, frost with your favorite chocolate buttercream once the cake is entirely cold to the touch.
- Cook Time: 40 minutes