Chocolate Cavity Maker Cake

Chocolate Cavity Maker Cake

1,217 Reviews 88 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    2 h
Caitlin Koch
Recipe by  Caitlin Koch

“Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for frosting. This cake made me an instant star with my clients. I quickly became known as 'that incredible chocolate cake lady!'”

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Adjust Servings

Original recipe yields 1 - 10 inch bundt pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  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. Batter will be thick. Spoon into prepared pan.
  3. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

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Reviews (1,217)

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My boyfriend's mother is supposedly famous for this cake, and the first time I tried the infamous dessert, I laughed silently to myself knowing that I could out her secret and it's ease with a mere link. But I didn't. :) I do however serve this cake, and it is one No one can get enough of. I use dark chocolate chunks as opposed to chocolate chips. Try using mini bundt pans, and make sure to dust them with a little cocoa...I prefer Ghirardelli. Serve them drizzled with a liqueur, and don't be afraid to experiment with flavors...this is the kind of dessert you can cater specially to the tastes of your guests. I have used raspberry, hazelnut and creme de menthe liqueurs, all with raving success. Garnish with a couple of mint leaves and you're set. It's so easy it's ridiculous. *edit* I found these little Andes Mint mini chips at the grocer and used them in place of chocolate chips. Oh my goooood. So moist and minty, it was positively sinful!



Absolutely fantastic! Used a devils food cake box, 1/4 cup Godiva and 1/4 Kamora(just like Kahlua but 1/2 the price!), and only one cup of chocolate chips (mini is best but not essential). Used cocoa to dust the pan, but you can also use a little of the chocolate cake mix if you don't have cocoa. Baked for 60mins. Had leftover chocolate ganache from a cake I made earlier in the week (that was WAY more work and not as good!) so poured that over the top, and it looked stunning! Have been experimenting with different liquors every time I make this - Baileys, Grand Marnier, dark rum...My favorite liquor in this cake so far has been Chambord (raspberry), although Grand Marnier is very good too. FYI: Tia Maria, Kahlua, Kamora and Cafe Ole are all coffee flavored liquors (the last two being the cheapest). Godiva and Creme de Cacao are good for the chocolate flavored liquors. You could also make this non-alcoholic by using strong brewed coffee.



Yes, this is a very rich, sweet, moist, dense cake. Made this about 4 times and second time decreased chocolate chips to 1 cup, which is plenty sweet and taste better. I also used 1 cup of Irish cream flavored liquer, which tastes much better and added more flavor. Have also substituted 2 tablespoon instant espresso powder in place of the liquer and was fantastic. Espresso really brings out the flavor of chocolate. Have also used Andes Mint Chocolate baking chips and it was to die for! Also, use room temp. eggs, which makes cake rise better. (If in a pinch, soak cold eggs in very hot tap water for 5 min.) No need for glaze or frosting or this will be too sweet. Taste best with fresh strawberries/rasberries if available. If not, dust with powdered sugar and you're good to go. So easy and taste very homemade!! **TIP - You can use other cake mix flavors, such as Vanilla, and add the sour cream to make a moist, dense yellow cake.

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Amount Per Serving (12 total)

  • Calories
  • 528 cal
  • 26%
  • Fat
  • 26.4 g
  • 41%
  • Carbs
  • 66 g
  • 21%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 498 mg
  • 20%

Based on a 2,000 calorie diet



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Too Much Chocolate Cake


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