Too much chocolate cake recipe is a rich homemade dessert made using dark chocolate cake mix, pudding, sour cream, and chocolate chips. This delicious Too Much Chocolate Cake recipe delivers deep chocolate flavor and a soft, moist texture.
I made this too much chocolate cake recipe after watching a baking show where a similar cake was prepared with extra chocolate layers, which inspired me to try it at home.
The main specialty of this too much chocolate cake recipe is its intense chocolate richness and moist crumb. I will now show and explain this too much chocolate cake recipe step by step.
About This Too Much Chocolate Cake Recipe
Too much chocolate cake recipe has a deep, rich chocolate taste with a soft, moist crumb and bursts of melted chocolate throughout. The flavor is bold yet smooth, coming from the chocolate pudding and dark cake mix working together.
Sour cream adds a slight creamy balance, while chocolate chips make the cake extra indulgent. The main fact about this too much chocolate cake recipe is its simplicity with bakery style results.
Using a cake mix enhanced with pantry ingredients creates a homemade texture without complicated steps, making this cake a favorite among chocolate lovers.
How To Prepare Too Much Chocolate Cake Recipe?
To make sure this too much chocolate cake recipe turns out rich and irresistible, let’s walk through each step together. I’ve kept the instructions simple and clear so you can bake with confidence.
Use whatever tools you have on hand, take your time, and enjoy creating a deeply chocolaty cake everyone will love.
Recipe Overview
Preparation: 10 minutes
Cooking Time: 55 minutes
Total Time: About 1 hour
Yield: 12 servings
Course: Dessert
Difficulty: Easy
Cuisine: American
Kitchen Utensils
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Whisk or electric mixer
- Rubber spatula
- Bundt pan
- Oven
Ingredients
- 1 box Duncan Hines Dark Chocolate Cake Mix
- 4 large eggs
- 1 package (5.9 ounces) instant chocolate pudding mix
- 2 cups semisweet chocolate chips
- 1 cup sour cream
- ½ cup warm water
- 1 cup vegetable oil
Instructions
1. Turn the oven on to 350°F (175°C) and let it heat up. Grease your baking pan thoroughly so the cake won’t stick. Take a large bowl and add the cake mix and instant pudding mix.
2. Add the eggs, sour cream, vegetable oil, and warm water. Mix everything together until the batter looks smooth and thick, making sure to scrape the sides of the bowl so nothing is left unmixed.
3. Gently stir in the chocolate chips until they are spread evenly through the batter. Pour the batter into the prepared pan and place it in the oven.
4. Bake for 50 to 55 minutes. To check if it’s done, insert a toothpick into the center; it should come out with a few moist crumbs. Let the cake cool before cutting and serving.
Note: For extra indulgence, serve with vanilla ice cream or drizzle with chocolate ganache. This cake stays moist for several days when stored covered at room temperature or refrigerated.
Nutrition Facts Of Too Much Chocolate Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 520 |
| Total Fat | 32g |
| Saturated Fat | 9g |
| Cholesterol | 85mg |
| Sodium | 420mg |
| Carbohydrates | 56g |
| Sugar | 38g |
| Protein | 6g |
Why You’ll Love This Recipe
You’ll love this too much chocolate cake recipe because it delivers rich chocolate flavor with minimal effort and dependable results. The cake turns out incredibly moist, soft, and full of melted chocolate in every slice.
It uses simple pantry ingredients yet tastes like a bakery dessert. This too much chocolate cake recipe is easy to follow, bakes evenly, and stays moist for days.
Too much chocolate cake recipe a great choice when you want a deeply chocolate dessert that feels special without complicated steps or advanced baking skills.
Why My Recipe Works
My too much chocolate cake recipe works because the combination of dark chocolate cake mix, instant pudding, and sour cream creates a batter that stays moist and tender while baking.
The eggs and vegetable oil add structure and richness, and the warm water helps the ingredients blend smoothly. Folding in chocolate chips ensures pockets of melt chocolate throughout.
The method is simple yet reliable, so the cake rises evenly and has a dense, soft texture. This balance of ingredients guarantees a decadent, chocolate-forward cake every time.
My Tips For Success!
1. Start by using good-quality cocoa powder and chocolate. The flavor of this cake depends heavily on chocolate, so cheap cocoa will make it taste flat. A rich, dark cocoa gives the cake that deep chocolate taste people love.
2. Measure everything carefully, especially the flour. Too much flour can make the cake dry and heavy. Spoon the flour into the measuring cup and level it off instead of scooping straight from the bag.
3. Make sure your eggs, milk, and butter are at room temperature before mixing. This helps everything blend smoothly and gives you a softer, more even cake texture.
4. Do not over mix the batter. Once you add the dry ingredients, mix just until everything comes together. Over mixing can make the cake dense instead of soft and moist.
5. Always preheat your oven and bake the cake on the middle rack. An oven that isn’t hot enough can ruin the rise, and baking too close to the top or bottom can cause uneven cooking.
6. Let the cake cool completely before frosting or slicing. Cutting it while it’s still hot can cause it to fall apart, and frosting too early will melt and slide off.
My Favorite Ways To Serve It Up
I love serving this cake slightly warm with a scoop of vanilla ice cream on the side. The cold ice cream melting into the rich chocolate cake is hard to beat.
Another favorite is with a drizzle of warm chocolate ganache or chocolate sauce over the top. It makes the cake feel extra indulgent and perfect for special occasions.
For something lighter, I serve it with fresh berries like strawberries or raspberries. The slight tartness balances the sweetness of the cake really well.
When I want a café-style dessert, I dust the top with powdered sugar and serve it with a cup of strong coffee or espresso. Simple, but very satisfying.
If I’m serving guests, I like adding a dollop of lightly sweetened whipped cream and a few chocolate shavings on top. It looks beautiful and tastes amazing without being too heavy.
Best Variations
➤ For an extra-fudgy version, replace part of the butter with vegetable oil and add a handful of chocolate chunks to the batter. This makes the cake richer, moister, and almost brownie-like inside.
➤ To make it a coffee chocolate cake, add a teaspoon of instant coffee or espresso powder to the batter. You won’t taste the coffee, but it makes the chocolate flavor much deeper and stronger.
➤ For a chocolate orange twist, mix orange zest into the batter and add a splash of orange juice or orange extract. This gives the cake a fresh, slightly citrusy flavor that pairs beautifully with chocolate.
➤ If you want a nutty chocolate cake, fold in chopped walnuts, hazelnuts, or almonds. Toast the nuts lightly first to bring out their flavor and add a nice crunch to the soft cake.
➤ For a dairy-free version, use plant-based milk, dairy-free chocolate, and oil instead of butter. The cake still comes out rich and moist, with just as much chocolate flavor.
Storage Instructions
To keep your too much chocolate cake recipe fresh, store it at room temperature in an airtight container for up to 3 days. If you’ve frosted it, place it in the fridge to prevent the frosting from melting, but bring it to room temperature before serving for the best flavor and texture.
For longer storage, wrap the cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature before enjoying.
FAQs for Too Much Chocolate Cake recipe
Why did my cake turn out dry?
Dry cake often means it was over baked or didn’t have enough liquid or fat. Make sure to follow the baking time and check a few minutes early. Ingredients like oil or butter help keep it moist.
Why did my cake sink in the middle?
Sinking can happen if the cake is under baked, the oven temperature was off, or the batter rose too fast then collapsed.
How can I prevent chocolate chips or mix‑ins from sinking?
Toss chips or nuts in a little flour before folding into the batter this helps them stay suspended.
What’s the best way to grease my cake pan?
Use butter or nonstick spray and a light dusting of flour or cocoa to make sure the cake comes out clean.
Can I substitute ingredients?
You can swap room temperatures milk for water or hot coffee to enhance flavor, and adjust liquids by small amounts, but big changes may affect texture and rise
Conclusion
This decadent too much chocolate cake recipe is a recipe that everyone seems to love, and I always enjoy making it, whether for special occasions or just a treat at home.
Every time I serve too much chocolate cake recipe, it brings smiles and happy moments, and I love sharing my simple, easy method so others can enjoy it too.
The rich flavor and moist texture make it a dessert that never disappoints. I truly hope you give it a try you’ll enjoy both making it and, of course, eating it!
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Too Much Chocolate Cake Recipe
Equipment
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Whisk or electric mixer
- Rubber spatula
- Bundt pan
- Oven
Ingredients
- 1 box Duncan Hines Dark Chocolate Cake Mix
- 4 large eggs
- 1 package 5.9 ounces instant chocolate pudding mix
- 2 cups semisweet chocolate chips
- 1 cup sour cream
- ½ cup warm water
- 1 cup vegetable oil
Instructions
- Turn the oven on to 350°F (175°C) and let it heat up. Grease your baking pan thoroughly so the cake won’t stick. Take a large bowl and add the cake mix and instant pudding mix.
- Add the eggs, sour cream, vegetable oil, and warm water. Mix everything together until the batter looks smooth and thick, making sure to scrape the sides of the bowl so nothing is left unmixed.
- Gently stir in the chocolate chips until they are spread evenly through the batter. Pour the batter into the prepared pan and place it in the oven.
- Bake for 50 to 55 minutes. To check if it’s done, insert a toothpick into the center; it should come out with a few moist crumbs. Let the cake cool before cutting and serving.
Notes
Nutrition Facts Of Too Much Chocolate Cake Recipe
Calories: 520 | Total Fat: 32g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 420mg | Carbohydrates: 56g | Sugar: 38g | Protein: 6gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.