Guava Rose’s Broke da Mouth USB Chocolate Cake

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This is the best chocolate cake ever. No frosting needed.

The miniscule amount of effort involved in making this is startling once you taste how incredible this cake is. No one can resist a second piece.

Sturdy enough to pack for a picnic, yet elegant simply adorned with fresh berries.

In Hawaii, it would definitely be described as “Broke da mouth!”

USB flash drive

You’re probably wondering what this cake has to do with a USB— the answer is nothing, other than maybe all your circuits will light up once you take a bite of this cake.

When I asked my family for their opinions about what to call this chocolate cake, I asked, ” What do you think about Broke da mouth Chocolate Cake, or Ultimate Chocolate Cake, or Special Chocolate Cake, or Best Chocolate Cake?”  They love this cake and said yes to everything.

Hmmm… not much help.

“Do you guys seriously expect me to call this the Broke da mouth, Ultimate, Special, Best Chocolate Cake then?” I exclaimed. And as I was laughing and reciting this ridiculous title, I knew immediately that was what I had to name this cake. And I threw “Guava Rose” into the title just for good measure.

USB= Ultimate, Special, Best.

Thus, Guava Rose’s Broke da mouth USB Chocolate Cake.

Start out with boxed chocolate cake mix, preferably one without artificial colors, flavorings or preservatives. It especially drives me crazy when I see artificial coloring in chocolate cake mixes– cocoa is dark, you don’t need to make it darker! I think most likely it’s done to cover up subpar ingredients, or to get by using less of something–in this case cocoa.

Often the more natural cake mixes don’t come in the standard 18 oz. size boxes, so just measure out 3-1/2 cups or weigh out 18 oz. of chocolate cake mix.

I have a love affair with Lindt Lindor Truffles. They make everything taste better. Here’s the secret ingredient, chopped Lindt chocolate truffles in the cake. These pictured above look like a candy bar, but they are actually little truffle squares inside the package.

Just put the cake mix, melted butter, oil, sour cream, and eggs into the bowl of a standing mixer.

Do not substitute the oil with more melted butter, the cake not be as moist. Using oil is crucial to keeping the cake moist.

Blend on low speed until just blended, then raise to medium speed and mix for 3 minutes.

While the cake batter is mixing, chop up the truffles into small pieces.

Dark, Milk, or White Chocolate– they’re all good. I’ve found the best combination to use is half Dark or Semisweet chocolate, and half Milk or White Chocolate.

You can even chop up the Lindt Lindor truffles that are spheres.

These come packaged in regular wrap, and holiday wraps for all major holidays, so after the holidays are a great time to stock up and buy them on sale. Nice thing is, you can find these at almost all drugstores and grocery stores.

The truffles come in so many flavors too, like peanut butter, peppermint, raspberry, hazelnut…  you could really play around with the cake flavor by changing up the truffle flavor. I should mention that any of the regular Lindt chocolate candy bars chopped up can be used as well.

I’ve used regular dark, semi-sweet, milk , and white chocolate chips in this cake, but the Lindt Lindor truffles are the best.

After the batter is done mixing, gently mix in the chopped truffles.

Line the bottom of a 9″ x 13″ metal baking pan with parchment paper. Spray the sides of the pan lightly with nonstick spray. Smooth batter evenly into the pan.

Bake at 325 degrees for 50-60 minutes, or until toothpick inserted into the center comes out clean.

Cool completely and cover tightly overnight (or at least 8-10 hours to settle) before serving.

Slice and serve, and watch as everyone comes back for more.