1 package Dark Chocolate Cake Mix (18.25 Ounce Package)
1 package Instant Chocolate Pudding Mix (3.9 Ounce Package)
13 cups Oil
16 ounces, weight Sour Cream
1/2 cups Brewed Coffee, Cooled
3 whole Eggs
2 cups Semi-Sweet Chocolate Chips
Preheat oven to 350 F. Combine all ingredients (except the chocolate chips) in a large mixing bowl. It will take a few minutes to get fully combined and it will be a very thick batter. Once everything is combined, stir in chocolate chips. Spray a bundt pan with cooking spray and spoon the mixture into it, making as even as possible. I use a spatula to smooth it out. Bake at 350 F for 50 minutes, then remove the cake from the oven. Allow the cake to cool in the pan for about 10 minutes before inverting it onto a plate or serving tray. Although you should probably allow the cake to cool completely, its amazing when its still a bit warm. When I really want to go over the top, Ill melt a small amount of Nutella and drizzle over the top of the cake.