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Chocolate Better Than Sex Cake

It's all in the name, this Chocolate Better Than Sex Cake brings a new meaning to enjoying your food. You won't need to look at any other chocolate cake recipes after this one. It's sinful!


If you've enjoyed this recipe, then check out many more easy recipes like this one in 75 Favorite Quick and Easy Recipes.

Cooking Time1 hr


  • 1 package Duncan Hines Chocolate Butter Cake mix or Deep Chocolate Cake mix
  • 3/4 cup pecans, toasted and then chopped
  • 12 ounces semisweet chocolate chips
  • 1 (4-ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 4 large eggs
  • 1/2 cup oil
  • 1/4 cup water (split with coffee if desired)
  • 1 teaspoon vanilla
  • For Dark Chocolate Glaze:
  • 1 pound semisweet chocolate chips
  • 1 cup water


  1. Grease well and flour a tube, bundt, or 13 by 9 by 1-1/2 inch cake pan. For tube or bundt pan, have oven rack in lowest position. For cake pan, put rack in center of oven.
  2. Preheat oven to 350 degrees F. Coat nuts and chocolate chips with 1 tablespoon of the cake mix and set aside.
  3. Combine cake mix, pudding mix, sour cream, eggs, oil, water, and vanilla and beat at medium speed with mixer for 3 minutes. Fold in chocolate chips and nuts.
  4. Turn into pan and bake at 350 degrees for 1 hour or until cake tests done with cake tester. Cool for 15 minutes and if tube or bundt pan is used, turn onto a rack.
  5. Cake should be completely cool before glazing. Cake freezes well without glaze.

For Dark Chocolate Glaze:

  1. Combine semisweet chocolate chips with water in top of double boiler over simmering water.
  2. Stir until smooth, shiny, and well blended. Remove from heat and stir in vanilla.
  3. Cool to room temperature or chill until slightly thickened. Pour over cake or apply with a spatula.

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I thought you're never supposed to mix water with chocolate or the chocolate will seize up. Thats why you have to be so careful when melting chocolate in a double boiler as to not get any water into the chocolate. How does this work with a cup of water????

Is this glaze dark chocolate tasting or just dark chocolate in appearance. I do not like dark choc., how would I change it to be milk choc. in taste?

Just use milk chocolate instead of semi sweet chocolate.

@lesiathornhill41 9206185: So glad that you enjoy this recipe so much! - RecipeLion Editors



Could t you make this into a cupcake???

@mary2: Thanks for providing valuable feedback on this recipe! - RecipeLion Editors

I'm certain that my measurements were accurate and that my oven temp is is right on target, so I will increase the liquid next time. Using the measurements here, the batter is very very stiff and the resultinig cake is very heavy. I was expecting a texture like a pound cake, but this one is far more dense. Great chocolate flavor saved the day though.

@ Chef 3881457 - We have removed the image from this recipe. @mary2 - We double checked the recipe and it calls for 1/4 cup of water, but you may need to adjust depending on your oven. I hope your cake turned out well! -Rachel, an Editor for

I have found that the picture is not always of the recipe shown. A little confusing I agree!

Would you check the quantity of water in the recipe to see whether it is accurate? The batter is very stiff, and most pudding-in-the-cake recipes call for a cup of water, so I wondered. It's in my oven now, so time will tell.

@flowercrazynana 6195435 - We have updated this recipe to make it more clear. Hope this helps! - RecipeLion Editors

Where is the crust for this recipe??? The picture shows a crust but there is no mention of one in the recipe. In many ways the picture and recipe do not match. Which is right? the picture or the recipe. If it's the recipe, please put the correct picture with it.


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