Too Much Chocolate Cake is the ultimate dessert for chocolate lovers seeking an indulgent, rich treat. This cake combines the perfect balance of moistness, flavor, and decadence, making it a crowd-pleaser at any gathering.
By blending devil’s food cake mix, instant chocolate pudding mix, and sour cream, the cake achieves a velvety, melt-in-your-mouth texture that’s truly unforgettable.
The addition of semi-sweet chocolate chips throughout the batter elevates the chocolate flavor to new heights.
Easy to make yet incredibly impressive, Too Much Chocolate Cake offers a perfect balance of simplicity and indulgence, making it a go-to recipe for those moments when you want to treat yourself or share a delicious creation with loved ones.
Why You Will Choose Too Much Chocolate Cake?
You’ll choose Too Much Chocolate Cake for its irresistibly rich, moist texture and decadent flavor. The combination of chocolate cake mix, pudding, and chocolate chips creates a dense, fudgy treat that satisfies even the most intense chocolate cravings.
Perfect for special occasions or when you want to indulge, it’s a dessert that’s sure to impress and delight any chocolate lover.
How To Prepare Too Much Chocolate Cake?
Recipe Details
- Preparation Time: 10 minutes
- Cooking Time: 30-35 minutes
- Total Time: 45 minutes
- Course: Dessert
- Difficulty: Easy
- Cuisine: American
- Calories: Approximately 500 calories per serving (depending on portion size)
- Yield: 12 servings (varies based on portion size)
Kitchen Utensils
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- 9×13 inch baking pan (or equivalent)
- Rubber spatula
- Cooling rack
Ingredients
- 1 (15.25 oz) box of devil’s food cake mix
- 1 (5.9 oz) package of instant chocolate pudding mix
- 2 large eggs (at room temperature)
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water (this will make the batter thin, but it’s essential for a moist cake)
- 1 cup sour cream
- 2 cups semi-sweet chocolate chips
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy cake removal.
2. Prepare the Batter:
In a large mixing bowl, combine the devil’s food cake mix, chocolate pudding mix, eggs, whole milk, vegetable oil, and vanilla extract. Mix well using a whisk or an electric mixer on low speed for about 2-3 minutes until smooth.
3. Add Boiling Water:
Gradually add 1 cup of boiling water to the batter. The batter will be thin, but this is important for a super moist cake.
4. Incorporate Sour Cream and Chocolate Chips:
Stir in the sour cream until fully combined, and then fold in the semi-sweet chocolate chips.
5. Bake:
Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool and Serve:
Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a cooling rack to cool completely. Once cooled, slice and serve. You can optionally frost or top the cake with whipped cream or additional chocolate chips.
Special Notes
❖ Moist Texture: The combination of sour cream and boiling water ensures the cake stays moist and tender, even after a few days.
❖ Customization: Feel free to adjust the sweetness by using dark chocolate chips or adding less sugar in the cake mix.
❖ Freezing Tip: This cake freezes well. After cooling, wrap slices in plastic wrap and store in an airtight container in the freezer for up to 3 months.
❖ Serve with Toppings: For an extra touch, serve the cake with whipped cream, ice cream, or fresh berries for added texture and flavor.
Best Serving Ideas
For an indulgent treat, serve chocolate cake with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate ganache.
Fresh berries, such as raspberries or strawberries, add a refreshing contrast to the richness of the cake. You can also sprinkle some powdered sugar or chocolate shavings on top for an elegant finish.
Tips For The Perfect Too Much Chocolate Cake
1. Make sure the eggs, milk, and sour cream are at room temperature. This helps create a smoother batter and results in a more even texture in the cake.
2. When combining the ingredients, mix just until incorporated. Overmixing can lead to a dense cake. Stir until you no longer see dry spots, but avoid beating the batter excessively.
3. For an extra indulgent cake, choose high-quality semi-sweet chocolate chips or even chopped chocolate for a richer taste and smoother melt.
4. To avoid clumps and ensure an even distribution of the cake mix and pudding mix, sift them together before adding them to the wet ingredients.
5. Oven temperatures can vary, so start checking your cake around the 28-minute mark. Insert a toothpick into the center, and when it comes out clean or with a few moist crumbs, the cake is done.
Variations Of Too Much Chocolate Cake
➤ Add a Layer of Chocolate Ganache: After the cake cools, drizzle or spread a smooth chocolate ganache (made from heavy cream and dark chocolate) over the top to elevate the chocolate flavor.
➤ Chocolate Mint Variation: Stir in a teaspoon or two of peppermint extract to the batter, and top the finished cake with mint-flavored frosting or a few mint chocolate chips for a refreshing twist.
➤ Double Chocolate Chunk Cake: Instead of using regular chocolate chips, replace them with large chunks of milk or dark chocolate to get bigger pockets of melted chocolate throughout the cake.
➤ Peanut Butter Swirl: Add ½ cup of creamy peanut butter to the batter and swirl it through with a knife before baking. The result is a rich, peanut-butter-chocolate combo that’s irresistible.
➤ Mocha Chocolate Cake: Add a tablespoon of instant coffee or espresso powder to the batter for a slight mocha flavor that complements the chocolate beautifully.
What Happens If You Eat Too Much Chocolate Cake?
Eating too much chocolate cake can lead to overconsumption of sugar, fats, and calories, which may contribute to weight gain, increased blood sugar levels, and potential digestive discomfort.
Excessive intake can also affect dental health and may cause energy crashes. Moderation is key to avoiding these negative effects while enjoying a sweet treat.
Is It Healthy To Eat Chocolate Cake?
Chocolate cake isn’t considered a health food due to its high sugar, fat, and calorie content. While it can offer some antioxidants from cocoa, these benefits are overshadowed by its indulgent nature.
Occasional indulgence is fine, but regular consumption can contribute to poor nutrition, weight gain, and increased risk of chronic conditions like diabetes.
Why Am I Craving Chocolate Cake All Of A Sudden?
Craving chocolate cake could be due to a variety of reasons. It may be a response to emotional triggers like stress, fatigue, or a need for comfort.
Your body could also be craving the sugar or fat for quick energy. Hormonal fluctuations, especially related to serotonin and dopamine, might also be contributing to the craving.
Storage & Make-Ahead
To store leftover chocolate cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week.
For make-ahead, you can bake the cake a day in advance and store it in the fridge. It also freezes well for up to 3 months; wrap it tightly in plastic wrap before freezing.
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Conclusion
I have to say, this “Too Much Chocolate Cake” is truly the perfect dessert for anyone who loves chocolate in all its forms.
Its your celebrating something special or just indulging in a chocolate craving, this recipe guarantees you’ll be satisfied.
The cake is wonderfully moist, the frosting is rich and creamy, and it’s all balanced by the perfect level of sweetness. So go ahead and treat yourself to this decadent cake. You deserve it!
Too Much Chocolate Cake
Equipment
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- 9×13 inch baking pan (or equivalent)
- Rubber spatula
- v
Ingredients
- 1 15.25 oz box of devil’s food cake mix
- 1 5.9 oz package of instant chocolate pudding mix
- 2 large eggs at room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water this will make the batter thin, but it’s essential for a moist cake
- 1 cup sour cream
- 2 cups semi-sweet chocolate chips
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy cake removal.
Prepare the Batter:
- In a large mixing bowl, combine the devil’s food cake mix, chocolate pudding mix, eggs, whole milk, vegetable oil, and vanilla extract. Mix well using a whisk or an electric mixer on low speed for about 2-3 minutes until smooth.
Add Boiling Water:
- Gradually add 1 cup of boiling water to the batter. The batter will be thin, but this is important for a super moist cake.
Incorporate Sour Cream and Chocolate Chips:
- Stir in the sour cream until fully combined, and then fold in the semi-sweet chocolate chips.
Bake:
- Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and Serve:
- Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a cooling rack to cool completely. Once cooled, slice and serve. You can optionally frost or top the cake with whipped cream or additional chocolate chips.