The Best Too Much Chocolate Cake
Simplicity at its finest, this too much chocolate cake is rich, moist and irresistible. Impress your friends and family with this decadent chocolate beauty.
Servings 12 pieces
- 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.
Serving: 1g | Calories: 566kcal | Carbohydrates: 51g | Protein: 6g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 79mg | Sodium: 386mg | Potassium: 251mg | Fiber: 3g | Sugar: 35g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 3mg