Simplicity at its finest, this too much chocolate cake is rich, moist and irresistible. Impress your friends and family with this decadent chocolate beauty.
Too Much Chocolate Cake
Is there really such thing as too much chocolate? We say NEVER! This Too Much Chocolate Cake is any chocolate lovers dream.
Any time I have to bring a dessert to a party, family function, pot luck or BBQ, this is the one. It feeds a lot of peeps, it’s easy to make, it looks great, and it tastes awesome! Win-win-win-win.Jump to Recipe
Kitchen Items You’ll Need for this Chocolate Cake Recipe:
What Makes this Cake Easy?
Part of the reason this cake is so easy to make is because you use a boxed cake mix. Don’t worry, it becomes that moist and rich cake when you add the pudding and sour cream. This is no disappointing chocolate cake.
I’ve tried out this recipe with devil’s food cake mix, fudge cake mix, german chocolate cake mix and even made it into a white chocolate cake using white cake mix, vanilla pudding and white chocolate chips.
Get creative, this cake always turns out moist and delicious.
Tips for the Chocolate Glaze
- The glaze is only a few ingredients and so easy to make. I always use semi-sweet chocolate chips, but you can substitute milk chocolate if you prefer.
- I make my glaze in a microwave and I don’t have issues, but here are a few things to remember. Add all the ingredients before putting it the microwave, if you melt the chocolate and then add the other ingredients, it will separate.
- Word of warning: DO NOT overheat the chocolate glaze or it will separate and get grainy.
- Start with 30 seconds and stir and then return to the microwave for 10-15 seconds and stir again. By now the bowl will be warm and you can use that warmth to continue to melt the chocolate and butter, just keep stirring with a whisk and everything should melt.
- You can also use a double boiler instead of the microwave if you prefer.
Glazing the Cake
The easiest and cleanest way to get the glaze on the cake is to start by lining a large cup with a zip lock bag.
Pour the warm glaze into the bag and zip lock the top.
Snip the corner of the bag with scissors and start zig-zagging the glaze all over the top of the cake.
Be sure to do this when the chocolate glaze is still warm because it comes out evenly and you don’t have to add pressure to the bag.
Topping Ideas for Too Much Chocolate Cake?
I almost always use a chocolate glaze on this cake, but it is a rich, moist cake that can stand on it’s own. So you can just dust it with powdered sugar, but believe me, it tastes way better with more chocolate added on top.
- Semi-sweet, milk chocolate or white chocolate chips.
- Chopped Reese’s peanut butter cups.
- Any chocolate candy bar can be chopped up and put on top like Snickers, Milky Way, 3 Musketeers, Twix…
- M&M’s or Reese’s pieces.
- Butterscotch or peanut butter chips.
- Place fresh strawberries in the center of the bundt cake to fill in the hole.
- Chocolate Sprinkles.
- Crush or chop up some chocolate malt balls.
- If the glaze is too much, just simple dusting of powdered sugar will make it look like snow.
- Skip the glaze all together and use a Cream Cheese Frosting
Odds and Ends of this Chocolate Cake Recipe
This cake is sturdy enough (is that a correct cake term?) to add fondant on top. I’ve made a few birthday cakes with this recipe, and it does just fine.
I mostly use this cake in a bundt pan like the recipe says, but I have used it in a football shaped pan, and regular round cake pans. DO NOT use this recipe for cupcakes. I tried it once and it doesn’t work. They taste fine, but look awful.
Here is the Recipe for The Best Too Much Chocolate Cake:
The Best Too Much Chocolate Cake
- 1 box chocolate fudge cake mix
- 1 5.9 ounce package instant chocolate pudding
- 1 cup sour cream
- 3/4 cup vegetable oil
- 4 eggs
- 1/2 cup water
- 1 1/2 cups chocolate chips plus more for top of cake, if desired
- 1 cup semi-sweet chocolate chips
- 4 Tbsp butter
- 1/2 Tbsp corn syrup
- Preheat oven to 350 degrees and thoroughly spray bundt pan with nonstick spray.
- In a large bowl add cake mix, pudding, sour cream, vegetable oil, eggs and water. Mix together, until combined.
- Stir in chocolate chips and pour batter into a well greased bundt pan.
- Bake for 50-55 minutes, or until top is springy.
- Let the cake cool completely in the bundt pan. Usually 1-1/2 hours.
- Flip the flat side of the bundt cake down on a plate and make the glaze.
- Add chocolate chips, butter and corn syrup to a microwave safe bowl. Microwave for 30 seconds and using a whisk, stir.
- Microwave for 15 more seconds and whisk again. The bowl will be getting warm so as you whisk the chocolate chips and butter will continue to melt.
- Whisk until completely combined or add to microwave for 10 more seconds, if needed.
- DO NOT overheat the chocolate or it will get grainy!
- Spread warm glaze over the top of cake, letting it drizzle down the sides.
- Top with any chocolate-y thing your heart desires.
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