Start with a box mix and whip it up in a jiffy!
1 BOX (15.25oz) TRIPLE CHOCOLATE CAKE MIX
1 ¼ CUP WATER (I substitute with 1 ¼ cups cold coffee)
½ CUP VEGETABLE or CANOLA OIL
3 EGGS – room temperature
1 BOX (3.9 oz) INSTANT CHOCOLATE PUDDING
1 ¾ CUP COLD MILK – whole not low-fat
2 CUPS WHIPPING CREAM
1/3 CUP UNSWEETENED COCOA
1 ½ TSP VANILLA EXTRACT
¼ CUP CHOCOLATE SYRUP
1/3 CUP POWDERED SUGAR – sifted
½ CUP MINI CHOCOLATE CHIPS – semi-sweet
1 JAR (7 ½ oz) MARSHMELLOW FLUFF
PREHEAT OVEN TO 350º.
COAT BOTTOM OF 13X9-inch PAN LIGHTLY WITH COOKING SPRAY.
Prepare cake mix according to package directions using water (or coffee), oil, and eggs. Pour batter into prepared pan and bake in preheated oven according to package directions. Remove from oven and let cool completely on wire rack. When cool, poke holes using the handle end of a wooden spoon all over the cake about 1-inch deep but not through the bottom of the cake or the pudding will seep out.
Whisk together the pudding mix and milk in a medium bowl until well blended, about 2-3 minutes. Let stand 1 minute and then pour evenly all over the surface of the cake so that it can seep into the holes.
Cover and chill for 30 minutes.
In the meantime, beat cream with an electric mixer until it begins to thicken. Add powdered sugar, cocoa, vanilla and marshmallow fluff and continue to beat on medium speed until stiff peaks form making sure there are no remaining streaks of marshmallow fluff or cocoa.
Remove cake from fridge and spread the cream mixture all over the cooled cake. Drizzle evenly with the chocolate syrup and sprinkle with the mini chocolate chips pushing them lightly into the cream mixture. Cover lightly and refrigerate until ready to serve.
NOTE: Instead of chocolate syrup I have also used a bottle of chocolate ice cream glaze that I warm up to make spreadable and pour that over the cake. Also the reason I use coffee instead of water when making the cake is that coffee enhances the chocolate flavor.
BUON MANGIATA!
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