If you're the kind of person who believes there is no such thing as too much chocolate, this cake deserves a place in your dessert rotation. It starts with a convenient devil's food cake mix and transforms into an exceptionally moist, rich dessert loaded with chocolate chips and finished with a warm walnut topping.

The result is dense without being dry, fudgy without becoming heavy, and packed with chocolate flavor in every bite. It's an ideal shortcut dessert when you want something that tastes homemade without spending hours building a cake completely from scratch.

Ingredients

For the Cake

• 1 box devil's food cake mix
• 1 package instant chocolate pudding mix
• 1 cup sour cream
• ½ cup strong brewed coffee, cooled slightly
• ½ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1½–2 cups semi-sweet chocolate chips
• 1 tablespoon dry cake mix, for coating the chocolate chips

For the Warm Walnut Topping

• ½ cup butter
• ½ cup chopped walnuts
• 1 cup semi-sweet chocolate chips
• ½ cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

How to Make the Cake

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Grease and flour a 9-by-13-inch baking pan, or coat it thoroughly with baking spray.

2. Mix the Batter

In a large bowl, combine the devil's food cake mix and instant chocolate pudding mix.

Add the sour cream, brewed coffee, vegetable oil, eggs, and vanilla. Stir until the ingredients are combined and the batter is smooth.

Don't overmix. Once there are no obvious dry streaks remaining, stop stirring.

3. Prepare the Chocolate Chips

Place the chocolate chips in a small bowl and toss them with about 1 tablespoon of the dry cake mix.

This light coating can help keep the chips more evenly distributed throughout the thick batter instead of allowing them to settle toward the bottom.

Fold the coated chips gently into the batter.

4. Bake

Spread the batter evenly in the prepared pan.

Bake for approximately 35–45 minutes, checking the center toward the end of the baking time. The cake should be set and a toothpick inserted into the center should come out without wet batter.

Avoid opening the oven repeatedly while the cake is baking, especially during the early stages.

5. Make the Warm Topping

While the cake is nearing the end of its baking time, prepare the topping.

Melt the butter in a saucepan over low to medium-low heat. Add the chocolate chips and milk, stirring gently until the chocolate melts and the mixture becomes smooth.

Remove from the heat and stir in the powdered sugar, vanilla, and chopped walnuts.

The topping should be warm and pourable.

6. Glaze the Warm Cake

Remove the cake from the oven and allow it to sit briefly.

While both the cake and topping are still warm, spread or pour the chocolate-walnut mixture over the surface.

Let it settle into the top of the cake as it cools. The warm topping creates an especially rich finish and complements the melted chocolate chips inside.

Allow the cake to cool enough to slice, then serve.

Why This Cake Is So Moist

Several ingredients work together to give this cake its exceptionally soft texture.

The instant pudding mix contributes starches that help retain moisture during baking. Sour cream adds richness and tenderness, while vegetable oil keeps the crumb soft even after the cake has cooled.

Strong coffee adds another layer of flavor. You won't necessarily taste coffee in the finished cake; instead, its roasted character helps emphasize the chocolate.

Then there are the chocolate chips, which create pockets of melted chocolate throughout the cake.

Tips for the Best Results

Don't overmix. Stir the batter only until everything is incorporated. Excessive mixing can produce a tougher texture.

Coat the chocolate chips. A small amount of dry cake mix helps them stay suspended throughout the thick batter.

Don't overbake. This is a moist cake, so begin checking it toward the end of the suggested baking range.

Keep the topping warm. A warm glaze spreads more