Indulge in the ultimate dessert experience with our Too Much Chocolate Cake recipe! This decadent bundt cake is made with devil's food cake mix and a handful of ingredients. Topped off with a rich and creamy chocolate frosting, this cake is sure to satisfy even the most intense chocolate cravings.
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Welcome, fellow chocoholics! Today, I'm delighted to share with you a recipe that's a true testament to our shared love for all things chocolate.
This isn't just any ordinary chocolate cake - oh no - this is our "Too Much Chocolate Cake"! An alluring masterpiece adapted from a County-fair winning recipe on All Recipes, and trust me; it's a must-try for all chocolate fudge cake enthusiasts out there.
Loaded with devil's food cake mix, chocolate pudding mix, a hint of brewed coffee, and a generous sprinkle of chocolate chips, each slice is a trip to chocolate heaven. For some bite-sized chocolate decadence, check out our mini-chocolate cupcakes.
The secret to making this Too Much Chocolate Cake so decadent is using sour cream in the batter. Not only does it add moisture, but it also adds a subtle tanginess that balances out the sweetness of the chocolate.
So, are you ready to whip up this 'too much' temptation? Let's dive in!
Why you'll love this recipe
- It's easy to make - no fancy techniques required!
- The devil's food cake mix gives it a rich, dark chocolate flavor.
- Chocolate chips add bursts of melty goodness in every bite.
- It's a copycat recipe from All Recipes, so you know it's going to be good!
- Serve a slice of this cake for dessert, or pair it with a cup of coffee for a mid-day pick-me-up. Either way, your taste buds will thank you.
Key ingredients and why we use them
This cake recipe is a copycat of the County-fair winning cake from All Recipes, with a few tweaks to make it even better. Here is a list of all the cake ingredients I used:
Devil's Food Cake Mix: The rich, chocolatey flavor of this cake mix serves as the perfect base for our Too Much Chocolate Cake. Using a pre-boxed cake mix works as a shortcut for that rich chocolate flavor and dense texture.
Chocolate Pudding Mix: This is a trick I learned from my grandma - adding pudding mix to the batter not only adds more chocolate flavor but also makes the cake incredibly moist. Her pecan rum cake was also amazing so check that recipe out too!
Sour Cream: Using sour cream is a game-changer in this recipe. It adds the perfect amount of moisture and tang to balance out all that chocolatey goodness.
Brewed Coffee: Yes, you read that right - brewed coffee! Don't worry; it won't make your cake taste like coffee. Instead, it enhances the chocolate flavor and gives the cake a rich, deep color.
Chocolate Chips: Because there's no such thing as too much chocolate, we also add in some chocolate chips for extra fudginess and texture.
Chocolate Frosting: This cake wouldn't be complete without a generous layer of chocolate frosting on top. I highly recommend using a homemade frosting for the best results, but store-bought will work in a pinch.
Equipment
You'll need the following pieces of equipment to make this delicious chocolate fudge cake:
- Bundt cake pan: I used a 12-cup bundt cake pan to make this recipe, but you can also use a 9-inch pan if that's what you have on hand. Just be sure to adjust the baking time accordingly.
- Mixing bowls: You'll need two mixing bowls for this recipe - one for the dry ingredients and one for the wet ingredients.
- Whisk: A whisk will help you mix the ingredients together.
- Wire rack: You'll need a wire rack to cool the cake after baking.
If you don't have a whisk, you can also use a hand mixer or a stand mixer to mix the ingredients together.
Heather's helpful hints
It's important not to overmix the batter once you add in the wet ingredients. Overmixing can result in a dense, tough cake.
To make sure your cake comes out of the pan easily, be sure to grease it well with butter or cooking spray. Plus, you should check out this tutorial on how to remove a cake from a bundt cake pan.
For a perfectly even cake batter, just give it a gentle push into the crevices of the bundt pan using a small spatula or spoon. Once it's all filled up, just tap the pan lightly on the counter to get rid of any trapped air bubbles at the base that might mess up the cake's surface.
Step-by-step instructions
Now that you have all of your ingredients to make this chocolate fudge bundt cake, let's get baking!
Step 1) Start by preheating your oven to 325°F. Prep your bundt pan by greasing it with butter or cooking spray.
Step 2) In a large bowl, just whisk together the cake mix and pudding mix. Now, in a medium bowl, mix together the sour cream, oil, milk, coffee, and eggs until everything's well-blended. Then, combine the wet and dry ingredients together.
Step 3) Sprinkle in the chocolate chips and fold them into the batter.
Step 4) Next, pour the batter into the prepared bundt pan. Pop the pan in the preheated oven and bake for about 50 to 55 minutes.
Step 5) Once the cake is baked, let it cool in the pan for a good 10 minutes. After that, invert the cake onto a wire rack. Warm up the frosting in the microwave for just 30 seconds, and then drizzle it over the cooled cake.
Voila! Enjoy your delicious homemade chocolate cake!
Variations
Feel free to get creative with this recipe and make it your own. Here are some variations you can try:
- If you like a little crunch in your cake, feel free to add in some chopped nuts - walnuts or pecans work great with chocolate!
- If you're not a fan of coffee, you can substitute it with hot water. However, I highly recommend giving the coffee a try - trust me, you won't taste it!
- For an extra chocolatey touch, you can drizzle melted chocolate over the top of the cake instead of using frosting.
- While I highly recommend using chocolate frosting for this recipe, you can also use vanilla or cream cheese frosting if that's what you prefer.
Make ahead and storage tips
This Too Much Chocolate Cake can be made ahead of time and stored in the fridge for up to 3 days. Just be sure to cover it tightly with plastic wrap or keep it in an airtight container.
You can also freeze the cake (without frosting) for up to 2 months. To thaw, just leave it at room temperature for a few hours before serving.
Frequently asked questions
Can I use a different type of cake mix?
Yes, you can use any type of chocolate cake mix for this recipe. Just keep in mind that the flavor and texture may vary slightly.
How do I know when the cake is done baking?
You can use the toothpick test - stick a toothpick into the center of the cake, and if it comes out clean, the cake is done. You can also gently press on the top of the cake - if it springs back, it's ready.
Can I substitute anything for sour cream?
Yes, you can use full-fat Greek yogurt or buttermilk in place of sour cream.
What can I serve with this Too Much Chocolate Cake?
You can serve it with a scoop of vanilla ice cream, fresh berries, or even some whipped cream. Or just enjoy it on its own - it's that good!
Related Recipes
Check out the recipes below, or our recipe index for more dessert inspiration!
Recipe
Too Much Chocolate Cake
Equipment
- bunt pan (12 cup capacity)
Ingredients
- 15.25 ounces devil's food cake mix store-bought package
- 5.9 ounces chocolate pudding mix store-bought package
- 1 cup sour cream
- ⅓ cup vegetable oil
- ⅓ cup whole milk
- ⅓ cup brewed coffee strong and hot
- 4 large eggs
- 1 cup mini chocolate chips
- 1 cup chocolate frosting store-bought
Instructions
- Preheat your oven to 325 degrees F and generously grease a 12-cup bundt pan.
- In a large bowl, whisk together the cake mix and pudding mix.
- In a medium bowl, mix together sour cream, oil, milk, coffee, and eggs until the ingredients are well-blended.
- Combine wet and dry ingredients together. Stir in the chocolate chips.
- Pour the batter into the prepared bundt pan. Place the pan in the preheated oven and bake for 50 to 55 minutes, or until the top of the cake is springy to the touch, and a toothpick inserted into the center comes out clean.
- Once the cake is baked, allow it to cool thoroughly in the pan for 10 minutes. Then, invert the cake onto a wire rack.
- Warm frosting in the microwave for 30 seconds. Drizzle over cooled cake.
Notes and Tips
- Greasing the Pan: I suggest dusting the pan, even if it is non-stick, to ensure a smooth release of the cake and reduce the chance of it sticking or tearing when removed.
- Smoothing the Batter: To ensure an evenly distributed cake batter, gently push it into the crevices of the bundt pan using a small spatula or spoon. After filling, lightly tap the pan on the counter to eliminate any trapped air bubbles at the base that may affect the cake's surface.
- Store-Bought Cake: Feel free to use chocolate fudge or milk chocolate cake store-bought cake mix. Any of these flavors will result in a delicious chocolate cake.
Janice says
I love the adjustments to this recipe! Using brewed coffee makes a big difference and elevates the chocolate flavor—thanks, Heather!
Heather says
Yes! I love using brewed coffee in lots of my chocolate desserts. It makes a nice and subtle difference :)