Amazingly easy triple chocolate cake



10 min


12 to 16 servings

* PLUS Standing Time: 20 minutes, Baking Time: 60 minutes


  • 1 orange
  • 515-g pkg devil's food or chocolate cake mix
  • 113-g pkg chocolate instant pudding mix
  • 4 eggs , lightly beaten
  • 1 cup light or regular sour cream
  • 1/4 cup Grand Marnier orange liqueur , or freshly squeezed orange juice
  • 1 cup chocolate chips


  • Preheat oven to 350F (180C). Grease a 10 inch (25 cm) bundt or angel food cake pan or coat with cooking spray. (See tip below for loaf pans instructions). Finely grate 1 teaspoon (5 mL) orange peel.
  • Turn cake and pudding mixes into a large mixing bowl. Stir with a fork until evenly mixed. Make a well. Add eggs, sour cream, Grand Marnier and orange peel. Beat with an electric mixer on low speed, scraping down sides 2 or 3 times, until blended. This will take from 1 to 2 minutes. Batter will be very thick. If you want to mix with a wooden spoon, whisk eggs with sour cream and Grand Marnier. Then, stirring constantly, gradually sprinkle in mixes and peel. Stir until no lumps of mix remain. Cake will be lighter in texture if using an electric mixer. Then stir in chocolate chips just until evenly distributed. Spoon into prepared pan and smooth top.
  • Bake in centre of 350F (180C) oven until a cake tester or skewer inserted into cake centre comes out clean, except for bits of melted chocolate chips. This will take from 1 hour to 1 hour and 10 minutes. Cool in pan for 20 minutes. Then turn out onto a rack. Serve warm topped with whipped cream flavored with vanilla, or sour cream sweetened with a little sugar. When cooled, wrap cake and it will keep well at room temperature for at least 2 days or it can be frozen.

Nutrition (per serving)

  • Calories
  • 255,
  • Protein
  • 4.7 g,
  • Carbohydrates
  • 40.9 g,
  • Fat
  • 9.7 g,
  • Fibre
  • 1.7 g,
  • Sodium
  • 291 mg.

When pressed for time, Lindsay Cameron, a journalism student at University of King’s College in Halifax, bakes her friend Rose Wilson’s chocolate cake. Like Rose, she serves it warm while the chocolate chips are still gooey with lightly whipped cream.


If transporting while warm, turn cake out of pan onto a heatproof serving plate. Place in a small deep plastic or cardboard container. Lay a tea towel loosely over top. Or cooled cake can be sliced and placed in overlapping rows on a serving plate. Overwrap tightly with clear wrap until ready to serve.

Loaf pan tip

Batter can be divided in half and baked in 2 greased loaf pans. Bake 9×5 inch (1.5 L) loaves about 45 minutes or 8-1/2×4-1/2 inch (1.5 L) loaves about 55 minutes, until cakes test done with a skewer.