Too Much Chocolate Cake
Too Much Chocolate Cake is a decadent, over-the-top dessert for true chocolate lovers. Layered with rich, fudgy cake and indulgent chocolate frosting, it offers an irresistible combination of textures and deep cocoa flavor. Perfect for those who crave a seriously chocolate-packed treat, it’s a sweet, indulgent delight.
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.
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.