- Prepare Your Pan
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Dump the Ingredients
- Sprinkle dry cake mix evenly into the pan (don’t stir).
- In a separate bowl, whisk pudding mix with milk until it thickens, then pour over the cake mix layer.
- Sprinkle chocolate chips over the top.
- Drizzle with melted butter, letting it soak through the layers.
- Bake
- Place in the oven and bake for about 40–45 minutes, until the top is set and bubbly, but the inside is still gooey.
- Finish with Fudge
- Once out of the oven, drizzle warm hot fudge over the cake for an extra chocolate kick.
- Serve & Indulge
- Spoon into bowls while warm and top with whipped cream or a scoop of vanilla ice cream.
The Flavor Explosion
The first spoonful is a rich, melty bite of chocolate-on-chocolate-on-chocolate. The gooey pudding mingles with chunks of soft cake and pockets of melted chocolate chips, while the fudge drizzle takes it completely over the top. It’s warm, decadent, and utterly impossible to resist.
This cake doesn’t just satisfy a sweet tooth — it commands silence at the dessert table as everyone digs in.
Tips & Variations
- For crunch, add chopped pecans or walnuts on top before baking.
- Swap in white chocolate chips or peanut butter chips for contrast.
- Add a swirl of caramel or Nutella before baking for a flavor twist.
- Make it ahead: this cake reheats beautifully — just pop it in the microwave for 20 seconds and it’s gooey again.
Why It’s Called “Death by Chocolate”
Because after one bite, you’ll be in chocolate heaven. The richness is so intense, it feels almost sinful — but in the best way possible.