Ingredients:

  • 1 box (15.25 oz) Duncan Hines Devil's Food Cake Mix
  • 1 small box (3.4 oz) Instant Chocolate Pudding Mix
  • 1 cup full fat sour cream
  • 1/2 cup unsalted butter, melted
  • 4 large eggs, room temperature
  • 1/2 cup hot coffee or boiling water
  • 1 tsp vanilla extract
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tbsp heavy cream
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your pans with butter and line the bottoms with parchment paper. Note: This ensures a clean release
  2. In your large bowl, beat the melted butter, room temperature eggs, and sour cream. Mix until the batter looks smooth and pale.
  3. Sift in the Duncan Hines chocolate cake mix and the instant pudding powder. Mix on low speed until just combined to avoid overworking the batter.
  4. Slowly pour in the hot coffee (or boiling water) and vanilla extract. Stir until the batter is smooth and glossy.
  5. Divide the batter evenly between your two pans. Bake for 30–35 minutes until a toothpick comes out with a few moist crumbs attached.
  6. Remove from oven and allow cakes to cool on a wire rack. Note: Fully cooled cakes prevent frosting from melting
  7. For the frosting, cream the softened butter until it is pale and fluffy.
  8. Gradually beat in the powdered sugar, cocoa powder, heavy cream, and salt. Mix until the buttercream is velvety.
  9. Frost the cooled layers and slice into 12 servings.