Quick and Tasty Too Much Chocolate Cake Recipe

Easy Too Much Chocolate Cake Recipe

The Too Much Chocolate Cake recipe is a super yummy dessert that won 1st prize at the county fair, and it’s easy to see why. This cake is a dream for chocolate lovers, with a moist bundt cake filled with chocolate chips and topped with a tasty chocolate ganache.

To make it, you’ll need devil’s food cake mix, chocolate pudding, and a bit of brewed coffee, which really kicks up the chocolate flavor. The cake is extra moist because of the combo of cake mix, pudding, and sour cream. It’s like a slice of pure happiness.

easy Too Much Chocolate Cake Recipe

What makes this recipe awesome is how simple it is, making it perfect for any occasion. The chocolate ganache not only tastes great but also makes the cake look fantastic. People get super excited when they see and taste this cake. It’s become a favorite.

The Too Much Chocolate Cake recipe is a dream come true for chocolate lovers. It has the perfect mix of flavors and textures. Whether you eat it as-is or sprinkle some powdered sugar on top, this cake is a surefire way to satisfy your chocolate cravings. It’s a must-try for anyone who loves chocolate.

Ingredients for Too Much Chocolate Cake Recipe

For the Cake:

1 box of chocolate fudge cake mix
1 package of instant chocolate pudding mix
1 cup of sour cream
3/4 cup vegetable oil
4 eggs
1/2 cup of warm water
1 1/2 cups chocolate chips, plus extra for topping if desired

Chocolate Glaze:

1 cup semi-sweet chocolate chips
4 tablespoons of butter
1/2 tablespoon corn syrup

Instructions for Too Much Chocolate Cake Recipe

Preheat your oven to 350 degrees and thoroughly coat a bundt pan with nonstick spray.
In a large mixing bowl, combine the chocolate fudge cake mix, instant chocolate pudding mix, sour cream, vegetable oil, eggs, and warm water. Mix thoroughly until well combined.
Add 1 1/2 cups of chocolate chips to the batter and gently mix them in.
Pour the batter into the prepared bundt pan and bake for 25-30 minutes, or until the top of the cake is springy to the touch.
Allow the cake to cool completely in the bundt pan for approximately 1 hour.
Turn the cake onto a plate, putting the flat side down to get it ready for glazing.
To make the chocolate glaze, melt the semi-sweet chocolate chips, butter, and corn syrup together in a microwave-safe bowl. Microwave in short intervals, stirring until smooth. Be cautious not to overheat.
Spread the warm chocolate glaze over the top of the cooled cake, allowing it to drizzle down the sides.
Optionally, add extra chocolate chips on top for decoration.
Your yummy Too Much Chocolate Cake is now ready to be enjoyed.

Tips for Baking and Serving Too Much Chocolate Cake Recipe

First, make sure to spread butter or oil all over the Bundt pan and sprinkle it with flour or cocoa powder so the cake won’t stick.
Let the baked cake sit in the pan for at least 15 minutes before flipping it to avoid it sticking. You can use a butter knife to gently loosen the edges.
To keep your chocolate cake moist, use ingredients like sour cream, vegetable oil, or chocolate pudding mix. If you don’t have those, Greek yogurt or buttermilk can work too.
Choose oil, especially corn oil, for a really moist chocolate cake.
Don’t mix too much or bake for too long. Use ingredients that are at room temperature, and stop mixing once you can’t see any more flour. Any lumps will disappear when you mix them in warm water.
If you don’t have a Bundt pan, you can use a 9×13-inch pan or two 8-inch round pans. Just adjust the baking times.
Make your chocolate cake taste even better by using brewed coffee instead of warm water.
Get creative with toppings like chocolate ganache, different types of chocolate chips, crushed candy bars, or fresh berries.
If you’re adding glaze, ganache, or frosting, make sure the cake is completely cool so it won’t melt.

Equipment Needed

Bundt cake pan
Mixing bowls
Whisk
Wire rack for cooling

Make-ahead and Storage Tips

Make the cake ahead and refrigerate it for up to 3 days, tightly covered.
Freeze the unfrosted cake for up to 2 months, thawing at room temperature before serving.

FAQ’s for Too Much Chocolate Cake Recipe

How do I make sure the cake doesn’t stick to the pan?

Grease the pan really well, and dust it with flour after to make sure the cake comes out easily.

Why do I need to let the cake cool in the pan?

Cooling in the pan for 15 minutes helps the cake set, making it less likely to stick.

Can I use something else instead of sour cream?

Yes, you can use Greek yogurt or buttermilk if you don’t have sour cream.

How can I add extra flavor to the cake?

Try substituting warm water with brewed coffee for a richer taste.

Can I use a different chocolate cake mix?

Absolutely! Any chocolate cake mix will work, giving it a slightly different flavor and texture.

What toppings can I add to the cake?

Try chocolate ganache, different chocolate chips, crushed candy bars, or fresh berries.

Additional Information for the Too Much Chocolate Cake Recipe

Don’t stir too much when making the cake mix, or your cake might turn out heavy. Just gently mix after adding the wet ingredients.
When you put the batter in the Bundt pan, use a small spatula or spoon to spread it evenly. Give the pan a little tap on the counter to get rid of air bubbles.
Have fun trying new things. Add chopped nuts for crunch, or drizzle melted chocolate instead of frosting.

More Delicious Cake Recipes

If you tried making this Too Much Chocolate Cake Recipe, please share your thoughts with a 5-star rating and comment below. Your feedback helps others decide if they want to try it too. Share your baking success on social media and tag me at “acrispycookies” on Instagram, Facebook, Pinterest, and Twitter. I am excited to see your yummy creations.

Happy Baking! 🍰😊