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Triple Chocolate Cake

Chocolate pudding mix gives this easy cake a soft, fudgy crumb, with chocolate chips melting through every slice. A dusting of powdered sugar is all the finish it needs while still warm.

Powdered-sugar-dusted triple chocolate cake in a rectangular glass baking dish with a chocolate-chip-filled slice on a red-and-white plate.
Recipe link
Prep time10 min
Cook time45 min
Total time1 hr 10 min
Course
Dessert
Cuisine
Granny's Recipes
Difficulty
Easy
Est. calories / serving
310

Ingredients

  • 1 package chocolate cake mix — 2-layer size, 15.25 oz
  • 1 package instant chocolate pudding mix — 3.9 oz
  • 4 large eggs
  • 1 ¼ cups water
  • ¼ cup vegetable oil
  • 1 cup chocolate chips

Garnish

  • powdered sugar (optional) — optional, for dusting

Instructions

  1. Prepare the Oven and Pan: Position an oven rack in the center of the oven. Preheat oven to 350°F and grease a 13x9-inch baking pan thoroughly.
  2. Combine the Ingredients: In a large bowl combine chocolate cake mix, instant chocolate pudding mix, eggs, water, oil, and chocolate chips.1 package chocolate cake mix, 1 package instant chocolate pudding mix, 4 large eggs, 1¼ cups water, ¼ cup vegetable oil, 1 cup chocolate chips
  3. Mix the Batter: Stir with a fork or whisk for 2–3 minutes until evenly blended and no dry pockets remain. Scrape the bottom and sides of the bowl with a rubber spatula. Do not overmix.
  4. Bake: Pour the batter into the prepared pan and spread it into an even layer. Bake for 40–45 minutes, until the center is set, the surface springs back lightly when touched, and a toothpick inserted in a spot without a melted chocolate chip comes out with a few moist crumbs but no wet batter.
  5. Cool and Finish: Set the pan on a wire cooling rack and let the cake cool for 15 minutes before slicing. Dust lightly with powdered sugar just before serving if desired.powdered sugar

Notes

  • Package Sizes: Use a 15.25-ounce chocolate cake mix and a 3.9-ounce package of instant chocolate pudding mix for the most consistent result. Do not use cook-and-serve pudding.
  • Texture and Chocolate Chips: The pudding mix keeps the cake especially moist and soft, while the chocolate chips create melted chocolate pockets throughout.
  • Baking: Begin checking the cake at 40 minutes. Test in more than one spot because a toothpick that passes through a melted chocolate chip can appear wetter than the surrounding cake.
  • Espresso: For a deeper chocolate flavor, stir 1 teaspoon instant espresso powder into the batter if desired.
  • Make Ahead and Storage: The cake may be baked 1 day ahead. Cool completely before covering, then store in an airtight container at room temperature for up to 3 days. Warm individual slices briefly before serving if desired. Refrigerate any cake topped with whipped cream.
  • Serving: The cake is especially good served slightly warm. Dust with powdered sugar shortly before serving so the finish remains visible.

Serving Suggestions

Nutrition (Approximate Per Serving)

Yield

1 (13x9) cake — Serving size: 1 slice

Calories
310
Carbohydrates
46 g
Protein
4.5 g
Fat
13.5 g
Saturated Fat
4.5 g
Cholesterol
60 mg
Sodium
500 mg
Fiber
2 g
Total Sugars
28.5 g

Equipment

  • 13x9-inch baking pan
  • Large mixing bowl
  • Fork or whisk
  • Rubber spatula
  • Measuring cups
  • Wire cooling rack
  • Oven