Simply put, Too Much Chocolate Cake is a chocolate lover’s dream come true. It’s a rich, chocolatey cake that uses chocolate cake mix and instant pudding to create a moist and decadent texture. The cake is studded with semi-sweet chocolate chips for extra chocolate goodness, and it’s topped with a creamy, glossy ganache made from more chocolate chips and heavy cream.
A Brief History of Too Much Chocolate Cake
While Too Much Chocolate Cake may seem like a modern indulgence, chocolate cakes have been around for centuries. The first chocolate cakes were made by adding melted chocolate or cocoa to traditional sponge cakes, but it wasn’t until the 20th century that chocolate cake really became popular in its modern form. Thanks to the invention of boxed cake mixes, home bakers could easily recreate these delicious treats without having to start from scratch.
The concept of Too Much Chocolate Cake emerged when bakers and home chefs began to embrace the idea of going above and beyond with chocolate. The goal? To create the most indulgent, over-the-top chocolate cake imaginable. The result? A cake is so rich, so decadent, and so full of chocolate that it’s practically impossible to resist. And that’s exactly what you’re about to make today.
Why We Love This Too Much Chocolate Cake!
There’s a reason why this cake is a favorite among chocolate lovers. It’s rich, indulgent, and packs a serious punch of flavor. Every bite is an explosion of chocolate, from the moist, dense cake to the silky ganache that covers it. The texture is perfect—soft yet sturdy enough to hold its shape—and the chocolate chips inside add little bursts of melty goodness. It’s the ultimate dessert to satisfy your sweet tooth and leave you craving more.
Ingredients for Too Much Chocolate Cake
For the Cake:
In Too Much Chocolate Cake, sour cream adds a tangy richness that enhances the chocolate flavor and ensures a moist, tender texture. For best results, use full-fat sour cream. Substituting with low-fat sour cream or yogurt may affect the cake’s moisture and texture.
Devil’s Food Cake Mix
The base of Too Much Chocolate Cake is Devil’s Food cake mix, which provides a consistently rich and chocolatey flavor. This ingredient is key to achieving the signature texture of the cake. Avoid using other cake mix flavors, as they can alter the taste completely.
Instant Chocolate Pudding Mix
For the perfect Too Much Chocolate Cake, instant chocolate pudding mix adds extra moisture, density, and a deep chocolate flavor. It’s essential to use instant pudding mix rather than cook-and-serve, as the latter won’t dissolve properly in the batter. This ingredient is non-negotiable for the cake’s texture and richness.
Semi-Sweet Chocolate Chips
Semi-sweet chocolate chips are a must in Too Much Chocolate Cake, creating luscious pockets of melted chocolate in every bite. Opt for high-quality semi-sweet chips for the best results. Avoid milk chocolate chips, as they may be overly sweet, or mini chips, which may melt completely into the batter.
For the Ganache:
Heavy Cream
Heavy cream forms the base of the ganache, providing richness and a silky texture. Avoid substituting with milk or light cream, as they won’t yield the same consistency.
Semi-Sweet Chocolate Chips
These create a smooth, glossy ganache. Use high-quality chocolate chips or chopped chocolate bars for the best results. Substituting with milk chocolate will result in a sweeter ganache.
How to Make: Too Much Chocolate Cake
Making Too Much Chocolate Cake is easier than you might think. Here’s a step-by-step guide to help you create the ultimate chocolate indulgence.
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly and set it aside. If you don’t have a bundt pan, a regular round cake pan will work just fine.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, beat the eggs until smooth and creamy. Add the sour cream, vegetable oil, and warm water. Stir everything together until fully combined.
Step 3: Add the Dry Ingredients
Gradually add the Devil’s Food cake mix and instant chocolate pudding mix to the wet ingredients. Mix until the batter is smooth and thick, which is perfect for a rich, fudgy cake.
Step 4: Fold in the Chocolate Chips
Gently fold the semi-sweet chocolate chips into the batter to ensure they are evenly distributed throughout.
Step 5: Bake the Cake
Distribute the batter evenly in the prepared bundt pan. Bake for roughly 55 minutes, or until a toothpick inserted into the center comes out clean. Monitor the cake closely during the final minutes to prevent overbaking.
Step 6: Cool and Remove from the Pan
Let the cake cool completely in the pan. If needed, carefully level the top with a knife so the cake sits flat when inverted. After cooling, carefully flip the cake onto a serving plate.
Step 7: Make the Ganache
Warm the heavy cream in a saucepan over medium heat until it begins to boil. Pour the hot cream over the chocolate chips and salt in a separate bowl. Let it sit for about 10 minutes, then whisk until the ganache is smooth and shiny.
Step 8: Pour Ganache Over the Cake
Allow the ganache to thicken slightly by resting for about 15 minutes. Pour it generously over the cooled cake, letting it drip down the sides. Wait for the ganache to set before slicing and serving.
Expert Tips for Too Much Chocolate Cake
- Use Room Temperature Ingredients: For the best texture, make sure your eggs and sour cream are at room temperature before mixing.
- Don’t Overmix: When adding the cake mix and pudding mix, stir gently. Overmixing can lead to a dense cake.
- Check for Doneness Early: Oven temperatures can vary, so check your cake a few minutes before the suggested time to prevent overbaking.
- Keep the Ganache Smooth: If your ganache thickens too much, simply reheat it gently to get the perfect pourable consistency.
Common Mistakes to Avoid When Making Too Much Chocolate Cake
Not Letting the Cake Cool: If you try to invert the cake while it’s still warm, it might fall apart. Always let it cool completely.
Using Cold Ingredients: Cold eggs or sour cream can cause the batter to seize up, resulting in a less-than-perfect texture.
Overbaking: Keep an eye on your cake to ensure it doesn’t bake for too long. A dry cake will lose its signature moistness.
Variations to Try For Too Much Chocolate Cake
Nutty Chocolate Cake: For a little crunch, add chopped walnuts or hazelnuts to the batter before baking.
White Chocolate Ganache: Try using white chocolate chips for the ganache instead of semi-sweet for a different twist.
Chocolate and Raspberry: Add a swirl of raspberry jam to the batter for a fruity complement to the rich chocolate.
Serving Suggestions for Your Too Much Chocolate Cake
Pair with Ice Cream
For an extra indulgent treat, serve slices of your Too Much Chocolate Cake with a scoop of ice cream. Vanilla ice cream is a classic choice, offering a creamy and slightly sweet contrast to the dense, chocolatey cake. If you’re a true chocolate lover, opt for chocolate ice cream to amplify the cake’s rich flavors. The cold, creamy texture of the ice cream complements the warmth and moisture of the cake, creating a delightful balance. You can even add a drizzle of hot fudge or caramel sauce over the ice cream for an even more decadent dessert experience.
Top with Fresh Berries
To lighten up the rich chocolate cake, top each slice with a handful of fresh berries. Raspberries or strawberries work particularly well, as their natural tartness provides a refreshing contrast to the sweet and dense cake. The bright red color of the berries also adds a beautiful pop of color to the dessert, making it even more appealing. The freshness of the berries helps cut through the sweetness and adds an element of brightness to each bite. For an extra touch, you can dust the cake with a light sprinkle of powdered sugar before adding the berries.
Serve with Coffee
If you’re looking for the perfect beverage to complement your Too Much Chocolate Cake, a strong cup of coffee is an excellent choice. The bitterness of the coffee balances the sweetness of the cake, enhancing the chocolate flavor without overwhelming the palate. Whether you prefer espresso, a cappuccino, or a rich brewed coffee, the deep, roasted notes of coffee pair wonderfully with the richness of the cake. For a more refined experience, you can even serve a small shot of espresso alongside the cake for a true dessert-and-coffee pairing. The combination of cake and coffee makes for a cozy, satisfying end to any meal.
How to Store Too Much Chocolate Cake
To store your Too Much Chocolate Cake, simply place it in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, refrigerate it and let it come to room temperature before serving. For even longer storage, wrap the cake tightly in plastic wrap and foil and freeze it for up to 3 months.
FAQ
Can I make this cake ahead of time?
Yes, you can definitely make Too Much Chocolate Cake ahead of time. In fact, letting the cake sit for a day or two actually enhances its flavor. This is because as the cake rests, the ingredients have more time to meld together, allowing the chocolate flavor to deepen and become even richer. The moisture from the cake also redistributes, making the texture even more tender. To make it in advance, simply bake the cake, let it cool completely, and store it in an airtight container. This will keep the cake fresh for up to 3 days at room temperature. Just remember to let it come to room temperature before serving for the best flavor and texture.
How can I make the ganache less thick?
If your ganache turns out too thick, don’t worry! Ganache can sometimes become a bit dense, especially if it cools too quickly or if you use a higher ratio of chocolate to cream. To fix this, you can gently reheat the ganache to loosen it up. Heat it in a microwave in short bursts of 10 to 15 seconds, stirring after each burst. Alternatively, you can reheat it on the stove over low heat, stirring constantly. This process will melt the chocolate again and allow the ganache to achieve a smoother, pourable consistency. If the ganache becomes too runny, just let it sit for a few minutes to thicken slightly before pouring it over the cake.
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Easy too much chocolate cake recipe
Ingredients
For the Cake:
- 4 large eggs – These will provide the structure and moisture to the cake.
- 1 cup sour cream – This adds richness and a subtle tang that complements the chocolate.
- 1 cup vegetable oil – The oil ensures the cake stays moist and tender.
- 1/2 cup warm water – A little water helps thin out the batter making it easier to pour.
- 1 box 15.25 ounces devil’s food cake mix – A shortcut to a rich, chocolatey base.
- 1 box 5.9 ounces instant chocolate pudding mix – This makes the cake extra moist and adds to the rich chocolate flavor.
- 2 cups semi-sweet chocolate chips – These are the secret to the gooey melty chocolate chunks in every bite.
For the Ganache:
- 1 cup heavy cream – This forms the base of your ganache.
- 1 and 1/4 cups semi-sweet chocolate chips – The key to making a smooth and rich ganache.
- 1/8 teaspoon salt – A small pinch of salt enhances the chocolate flavor.
Instructions
Step 1: Preheat the Oven and Prepare the Pan
- Preheat your oven to 350°F (175°C) to get it nice and hot. Grease a 10-inch bundt pan and set it aside. If you don’t have a bundt pan, a regular round cake pan will work as well.
Step 2: Mix the Wet Ingredients
- In a large bowl, beat the eggs until smooth and creamy. Add in the sour cream, vegetable oil, and warm water. Mix everything together until the batter is well combined.
Step 3: Add the Dry Ingredients
- Add the Devil’s Food cake mix and instant chocolate pudding mix to the wet ingredients. Stir everything together until smooth. The batter will be quite thick, which is exactly what you want for a rich and fudgy cake.
Step 4: Add the Chocolate Chips
- Gently fold the semi-sweet chocolate chips into the batter. This will ensure that the chocolate chips are evenly distributed throughout the cake.
Step 5: Bake the Cake
- Pour the batter into your prepared bundt pan and spread it out evenly. Bake for about 55 minutes or until a tester inserted into the cake comes out clean. Keep an eye on the cake towards the end of baking to prevent it from overcooking.
Step 6: Cool and Invert
- Once the cake is done, allow it to cool completely before attempting to remove it from the pan. If necessary, use a knife to level off the top of the cake so it sits flat when inverted onto a plate.
Step 7: Make the Ganache
- While the cake cools, it’s time to make the ganache. In a saucepan, bring the heavy cream to a boil over medium heat. Once it’s boiling, pour the cream over the chocolate chips and salt in a medium bowl. Let the mixture sit for 10 minutes, then whisk until smooth and shiny.
Step 8: Pour the Ganache Over the Cake
- Let the ganache sit for about 15 minutes to thicken slightly. Once it’s the right consistency, pour it over the cooled cake. Allow the ganache to set before serving.