Chocolate Crack Cake Recipe
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Chocolate Crack Cake Recipe

If you’re looking for a decadent dessert that combines simplicity with a touch of sophistication, look no further than this Chocolate Crack Cake. This recipe starts with an easy chocolate cake mix that is enhanced with a few special touches, including a sweet red wine syrup soak. The result is a moist, flavorful cake that’s sure to impress family and friends alike.

Why I Love This Chocolate Crack Cake Recipe

I love this Chocolate Crack Cake for its perfect balance of rich chocolate flavour and subtle sweetness, with a delightful twist from the red wine syrup. It’s straightforward to make but tastes like you spent hours in the kitchen. The cake’s moist texture and shiny glaze create a satisfying treat that’s as impressive as it is delicious. Plus, it’s flexible enough to serve on any occasion, whether it’s a casual family dinner or a festive celebration.

Chocolate Crack Cake Recipe
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Chocolate Crack Cake Recipe

Course: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

50

minutes
Calories

300

kcal

This Chocolate Crack Cake is a delightful dessert that combines rich chocolate flavour with a touch of sophistication. Made from an easy-to-follow chocolate cake mix and enhanced with a sweet red wine syrup, this cake is moist, flavorful, and perfect for any occasion. The process is simple, making it an impressive treat that tastes like you spent hours in the kitchen. Ideal for family dinners or festive celebrations, it’s sure to be a crowd-pleaser.

Ingredients

  • For the Cake:

    • 15.25 oz (1 box) Chocolate Cake MixA single serving of instant chocolate pudding mix.
    • 50 grams (¼ cup) of light brown sugar
    • 50 grams (¼ cup) Granulated Sugar
    • 4 Large Eggs (at room temperature)
    • 6 oz (¾ cup) Vegetable Oil
    • 6 oz (¾ cup) Water
    • 2 Teaspoons Pure Vanilla Extract
    • 4 oz (½ cup) Red Wine


  • For the Glaze:

    • 4 oz (½ cup) Salted Butter
    • 200 grams (1 cup) Granulated Sugar
    • 2 oz (¼ cup) Red Wine
    • 1 Tablespoon Pure Vanilla Extract

Directions

  • Preheat your oven to 350°F (180°C). Grease a 10-cup Bundt pan generously and set it aside.

  • Prepare Cake Batter: In a large mixing bowl or using an electric mixer fitted with a mixing paddle, combine the chocolate cake mix, instant chocolate pudding mix, light brown granulated sugar, regular sugar, eggs, vegetable oil, water, and vanilla extract mix until smooth and well blended.

  • Baking the Cake: Pour the batter into the Bundt pan that has been prepared. Put the cake in the oven and bake it for 40-50 minutes. The cake is made when a toothpick inserted into the centre comes out free of batter. After baking, move the cake to a wire rack to cool.

  •  Make the Glaze: While the cake is cooling, prepare the glaze. In a small saucepan, melt the salted butter over medium heat. Stir in the granulated sugar, red wine, and vanilla extract. Cook the mixture for about 3-4 minutes, stirring constantly, until the sugar is fully dissolved and the glaze is smooth.

  • Glaze the Cake: Once the cake has cooled slightly, use a skewer or thin metal rod to poke holes all over the cake. Drizzle the warm glaze uniformly over the cake, allowing it to fill the crevices. Let the cake rest for at least 1 hour before inverting it onto a serving plate.

  • Bundt Pan: It’s essential to heavily grease your Bundt pan to ensure the cake comes out easily. Choose a Bundt pan with a more straightforward design rather than a more detailed one to avoid any sticking issues.
  • Red Wine: The red wine gives the cake a distinctive flavour. If you prefer, you can substitute it with an equal amount of coffee or milk.

Ingredients Needed For Chocolate Crack Cake Recipe

For the Cake:

  • 15.25 oz (1 box) Chocolate Cake Mix A single serving of instant chocolate pudding mix.Chocolate Cake Mix
  • 50 grams (¼ cup) of light brown sugarbrown sugar
  • 50 grams (¼ cup) Granulated Sugargranulated sugar
  • 4 Large Eggs (at room temperature)egg
  • 6 oz (¾ cup) Vegetable Oilvegetable oil
  • 6 oz (¾ cup) Waterwater
  • 2 Teaspoons Pure Vanilla Extractvanilla extract
  • 4 oz (½ cup) Red WineRed Wine

For the Glaze:

  • 4 oz (½ cup) Salted Butterbutter
  • 200 grams (1 cup) Granulated Sugargranulated sugar
  • 2 oz (¼ cup) Red WineRed Wine
  • 1 Tablespoon Pure Vanilla Extractvanilla extract

How to Make Chocolate Crack Cake Recipe

1. Preheat your oven to 350°F (180°C). Grease a 10-cup Bundt pan generously and set it aside.

2. Prepare Cake Batter: In a large mixing bowl or using an electric mixer fitted with a mixing paddle, combine the chocolate cake mix, instant chocolate pudding mix, light brown granulated sugar, regular sugar, eggs, vegetable oil, water, and vanilla extract mix until smooth and well blended.

3. Baking the Cake: Pour the batter into the Bundt pan that has been prepared. Put the cake in the oven and bake it for 40-50 minutes. The cake is made when a toothpick inserted into the centre comes out free of batter. After baking, move the cake to a wire rack to cool.

4. Make the Glaze: While the cake is cooling, prepare the glaze. In a small saucepan, melt the salted butter over medium heat. Stir in the granulated sugar, red wine, and vanilla extract. Cook the mixture for about 3-4 minutes, stirring constantly, until the sugar is fully dissolved and the glaze is smooth.

5. Glaze the Cake: Once the cake has cooled slightly, use a skewer or thin metal rod to poke holes all over the cake. Drizzle the warm glaze uniformly over the cake, allowing it to fill the crevices. Let the cake rest for at least 1 hour before inverting it onto a serving plate.

Cooking Tips For Chocolate Crack Cake Recipe

  • Room Temperature Ingredients: Make sure your eggs are at room temperature before incorporating them into the mix. Certainly! His approach helps achieve an even better consistency and improves the texture of the cake.
  • Using this technique results in a batter that is more uniform and improves the cake’s overall texture. This approach helps achieve a more even mixing process and improves the texture of the final product.”
  • Cool Completely: Let the cake cool completely on a wire rack before adding the glaze to prevent it from melting.

Storage Tips For Chocolate Crack Cake Recipe

  • Refrigeration: Store any leftover cake in the refrigerator. The cake will keep well for up to a week, and the flavours will continue to develop over time.
  • Freezing: The cake can be kept in the freezer for as long as three months. Wrap it securely in plastic wrap and then in aluminium foil before placing it in the freezer. Thaw at room temperature before serving.

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