Too Much Chocolate Cake

Is there such a thing as too much chocolate? I don’t think so! And that’s why I can’t get enough of Too Much Chocolate Cake.

This cake is unbelievably tender, moist, and fudgy. There’s no possibility of dry and dense cake with this recipe!

Made of chocolate cake mix, chocolate pudding mix, and chocolate chips to boot, this cake is undeniably chocolatey.

I love how the chocolate chips melt into the cake while baking, creating small pockets in the cake bursting with pure chocolate bliss.

Whether served as-is or dusted with powdered sugar, this chocolate cake is absolute perfection. 

Too Much Chocolate Cake    

The thing that blows me away about this cake is how it’s insanely delicious while also being easy to make.

It’s so delectable, you won’t believe it’s made from a boxed cake mix! 

With just a few key ingredients, you can transform a box of cake mix into a holiday-worthy dessert, and without too much effort, at that.

Baked in a bundt pan, this chocolate cake is just as gorgeous as it is delicious. 

Ingredients  

• Devil’s Food Cake Mix – The base of the cake. Don’t worry about the box mix making your cake taste too artificial. This recipe includes a bunch of other ingredients to enhance its flavor.
• Instant Chocolate Pudding Mix – It gives the cake moisture and an even more chocolatey flavor.
• Sour Cream – For richness and moisture. Greek yogurt and buttermilk will work, too.
• Vegetable Oil – For the ultimate moist and fudgy chocolate cake. Corn oil works best.
• Eggs – To bind the ingredients and help make the cake rise as well.
• Warm Water – Another liquid ingredient that’ll saturate the cake mix. Be sure it’s warm so that it’ll easily dissolve the lumps in the batter.
• Semi-Sweet Chocolate Chips – The reason why this cake is already delicious even without frosting. The chocolate chips will melt into the cake as it bakes, giving you bursts of chocolatey goodness in every bite. I use semi-sweet chocolate chips because I like their level of sweetness best, but you can sub them for dark, milk, or white chocolate depending on your preference.

How to Remove a Bundt Cake from The Pan

Be very thorough when greasing the bundt pan. Be sure to get all the ridges, nooks, and crannies, too.

Otherwise, you’ll have trouble removing the cake from the pan.

Dust the pan with cocoa powder or flour after greasing for good measure.

If you grease the bundt pan generously, the cake should come off easily.

But in case it gets stuck in the pan be sure to let the cake cool for at least 15 minutes before trying.

Run a butter knife around the edges to loosen it, and flip it over in one swift motion. 

If it still doesn’t work, that’s fine! Your cake might not be Insta-worthy, but it’ll still be super tasty.

How Do You Keep Chocolate Cake Moist?

Three ingredients make this chocolate cake ridiculously moist: sour cream, vegetable oil, and chocolate pudding mix.

Together, these components create a chocolate cake that’s so ridiculously moist, it doesn’t need frosting.

If you don’t have sour cream, you can replace it with Greek yogurt or buttermilk.

Homemade buttermilk also works. Just mix a cup of regular milk with 1 tablespoon vinegar and wait until it curdles.

Oil is also essential, so don’t even think about subbing it with butter.

While other cakes call for butter for richness, chocolate cakes need oil to give them maximum moisture. 

Any vegetable oil works, but my favorite to use is corn oil. Corn oil will keep your cake soft and moist even when refrigerated.

As for the chocolate pudding, you can either stick to chocolate to get the most chocolate flavor or experiment with other flavors to create unique cakes.

Besides these three ingredients, here are other tips to get you one step closer to a moist and tender chocolate cake: 

• Don’t over-mix the ingredients. This will introduce too much air into the batter, which will cause it to expand then deflate during baking, resulting in a heavy, dense cake. Just whisk them together until well-combined. 
• Don’t over-bake the cake. Be sure the temperature of your oven is at 350 degrees Fahrenheit – a kitchen thermometer will help greatly with this. Also, check for doneness at the 45-minute mark just to be sure.
• If all else fails, brush the cake with Sprite or simple syrup – a mix of equal parts sugar and water. Doing so will moisten that dry cake beautifully!   

Tips for Making The Best Cake 

• Use room temperature eggs and sour cream for easy incorporation.
• Do not over-mix the batter. You don’t need an electric mixer for this cake recipe, the good-old wire whisk will more than suffice. Stop whisking as soon as you no longer see streaks of flour.
• Don’t worry about lumps – that’s what the warm water is for. The water will dissolve all those bits right up.
• My use of devil’s food cake mix for this recipe is for personal preference. Feel free to use your favorite chocolate-flavored cake mix.
• Give your chocolate cake an even more intense chocolate flavor by using coffee instead of warm water. You won’t believe how significantly tastier coffee makes chocolate cake! Espresso is ideal, but coffee granules dissolved in hot water will work fine, too.
• If you don’t have a bundt pan, you can also bake the cake in a 9×13-inch or two 8-inch round pans. 
• No sour cream, no problem. Sub it with Greek yogurt instead.
• Instead of just powdered sugar, garnish the cake with chocolate ganache. Besides the additional chocolate flavor, it also creates a pretty presentation. To make the ganache, simply melt together equal parts baking chocolate and heavy cream in the microwave at 1-minute intervals. Stir until it’s smooth and glossy.
• When frosting, be sure the cake has cooled completely. Otherwise, the frosting will melt.

More Topping Ideas:

• More semi-sweet chocolate chips – You can also switch it up with dark, milk, or white chocolate.
• Other mini chips – I’m talking butterscotch, peanut butter, and peppermint.
• Crushed candy bars – Heath, Milky Way, Snickers, Reese’s Peanut Butter Cups – Pick a fave or mix and match!
• Fresh berries – Strawberries, blueberries – whatever you have on hand. Their freshness provides a lovely contrast to the decadence of the cake.

More Chocolate Cake Recipes You’ll Love

• Hershey’s Chocolate Cake
• Portillo’s Chocolate Cake
• Chocolate Lava Mug Cake
• One-Bowl Chocolate Cake
• 9-Inch Chocolate Cake

Too Much Chocolate Cake

Servings

12

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

600

kcal

Ingredients

• 1 1 (18.25-ounce) package devil’s food cake mix

• 1 1 (5.9-ounce) package instant chocolate pudding mix

• 1 cup 1 sour cream

• 1 cup 1 vegetable oil

• 4 4 eggs, room temperature, beaten

• 1/2 cup 1/2 warm water

• 2 cups 2 semi-sweet chocolate chips

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup bundt pan with baking spray or brush it with melted butter.
• In a large bowl, whisk together the cake mix, pudding mix, sour cream, beaten eggs, and water until streaks of flour disappear. Mix in the chocolate chips.
• Pour the batter into the greased bundt pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool completely in the pan, about 1 1/2 hours. Flip the cake over onto a serving plate. Dust with powdered sugar, if desired. Serve, slice, and enjoy!

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