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.
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
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
Calories: 520 | Total Fat: 32g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 420mg | Carbohydrates: 56g | Sugar: 38g | Protein: 6g