Easy too much chocolate cake recipe
This rich and fudgy "Too Much Chocolate Cake" is a decadent dessert loaded with layers of chocolate flavor. Moist and easy to make, it's perfect for chocolate lovers who enjoy bundt cakes topped with silky ganache.
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.
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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.
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