1 box Devil’s Food Cake mix

1 box (3.9 oz) instant chocolate pudding

5 eggs

1 teaspoon vanilla extract

3/4 cup vegetable oil

1 cup sour cream or buttermilk

3/4 cup brewed coffee

2 cups Nestle Toll House chocolate chips

1 piece salted butter (about 1/2 cup)

2 tablespoons cocoa powder

1/2 bag powdered sugar (about 2 cups)

1 teaspoon vanilla extract (for ganache)

3 tablespoons milk

1/2 cup walnuts, chopped (optional)

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Preheat oven to 350°F (175°C). Grease a cake pan with butter or non-stick spray.
In a large bowl, combine Devil’s Food Cake mix and chocolate pudding powder.
In a separate bowl, whisk together eggs, vanilla, vegetable oil, sour cream or buttermilk, and brewed coffee.
Gradually mix the wet ingredients into the dry ingredients until smooth and lump-free.
Fold in chocolate chips evenly.
Pour batter into the prepared cake pan and smooth the top.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the ganache frosting, melt butter in a small saucepan over low heat. Stir in cocoa powder, powdered sugar, vanilla extract, and milk until smooth and glossy. Fold in walnuts if using.
Pour the warm ganache over the cooled cake, allowing it to drip down the sides.
Serve at room temperature or microwave slices briefly to enhance the chocolate flavor. Optional: top with whipped cream or vanilla ice cream.

Add chopped hazelnuts, pecans, or almonds for a nutty variation.

Use white chocolate chips for a double chocolate version.

Boost the mocha flavor by increasing brewed coffee to 1 cup.

Try cream cheese frosting or whipped ganache as an alternative topping.

Freeze slices for longer storage; thaw in the fridge before reheating.