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Too Much Chocolate Cake

Too Much Chocolate Cake is culinary proof that there’s no such thing as too much chocolate. It’s definitely a “the more chocolate, the better” situation. 

This decadent cake is unbelievably tender, moist, and fudgy. There’s no possibility of dry and dense cake with this sinfully delicious recipe!

Too Much Chocolate Cake Bundt on a Cake Plate, Dusted with Powdered Sugar, with a Mug of Coffee in the Background
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With chocolate cake mix, chocolate pudding, AND chocolate chips, it’s undeniably chocolatey.

Still, I think they should change the name to Never Too Much Chocolate Cake instead.

Too Much Chocolate Cake    

Whether served as-is or dusted with powdered sugar, this chocolate cake is absolute perfection. It’s rich, moist, super scrumptious, and easy to make.

It’s so good that you’d never know a boxed cake mix is at its base. A few key ingredients completely transform it into an Insta-worthy dessert masterpiece.

It’s pure chocolate bliss, and you and everyone who tries it will love it. It’s definitely a cake where leftovers shouldn’t be a problem.

Ingredients  

Here’s your (chocolate-heavy) ingredient list:

  • Devil’s food cake mix. The base of the cake. Don’t worry about the box mix making your cake taste too artificial. This recipe includes a bunch of other ingredients to enhance its flavor.
  • Instant chocolate pudding mix. It gives the cake moisture and an even more chocolatey flavor. Be sure to get instant pudding mix.
  • Sour cream. The secret ingredient in any baked good to add richness and moisture. Greek yogurt and buttermilk will work, too.
  • Vegetable oil. For the ultimate moist and fudgy chocolate cake. Corn oil works best.
  • Eggs. To bind the ingredients and help make the cake rise as well.
  • Warm water. The key word here is “warm.” You MUST use warm water, so it’ll easily dissolve the lumps in the batter.
  • Semi-sweet chocolate chips. These are the reason this cake is already delicious even without frosting. They melt into the cake as it bakes, giving you bursts of chocolatey goodness in every bite.
Top View of Too Much Chocolate Cake Batter with Chocolate Chips in a Glass Bowl
Slice of Too Much Chocolate Cake on a White Plate with the Rest of the Bundt in the Background

How to Remove a Bundt Cake from The Pan

Follow these steps to ensure your cake comes out smoothly from the Bundt pan:

1. Grease the pan generously. Be thorough, ensuring you get all the ridges, nooks, and crannies.

2. Dust the pan. After greasing it, dust the pan with flour or cocoa powder.

3. Let it cool. Once you remove the baked cake from the oven, let it cool in the pan for at least 15 minutes. Hot cakes are more likely to stick.

4. Use a knife. Run a butter knife carefully around the edges to loosen the cake.

5. Flip it. Flip the pan swiftly over in a single, smooth motion. If you’ve followed the steps above, the cake should slide right out.

If it still doesn’t work, that’s fine! Your cake might not be Insta-worthy, but it’ll still be super tasty.

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How Do You Keep Chocolate Cake Moist?

Three ingredients make this chocolate cake ridiculously moist: sour cream, vegetable oil, and chocolate pudding mix.

Together, they create a chocolate cake that’s so ridiculously moist, it doesn’t need frosting.

If you don’t have sour cream, you can replace it with Greek yogurt or buttermilk. Homemade buttermilk also works.

Oil is also essential, so don’t even think about using butter.

While other cakes call for butter for richness, chocolate cakes need oil to give them maximum moisture. I like corn oil best.

Finally, don’t overmix the ingredients or over-bake the cake! And if it still comes out too dry, brush it with Sprite or simple syrup to moisten it.

Too Much Chocolate Cake Slice on a Plate with Powdered Sugar and the Rest of the Bundt in the Background

Tips for Making the Best Cake 

Remember these tips when baking your Too Much Chocolate Cake:

  • Use room-temperature ingredients. That will make them easier to incorporate into the batter.
  • Don’t overmix. You don’t need an electric mixer for this cake recipe, the good-old wire whisk will more than suffice. Stop whisking as soon as you no longer see streaks of flour. Also, don’t worry about lumps. The warm water will dissolve them.
  • No Bundt pan? No problem! You can bake the cake in a 9×13-inch or two 8-inch round pans instead.
  • Vary the cake mix. My use of devil’s food cake mix for this recipe is for personal preference. Any chocolate-flavored cake mix is fine.
  • Add coffee for a richer flavor. Substitute it for the warm water. You won’t believe how significantly tastier coffee makes chocolate cake! Espresso is ideal, but coffee granules dissolved in hot water will work fine, too.

More Topping Ideas

Want something more than powdered sugar on top? Try some of these topping ideas:

  • Ganache. Garnish the cake with chocolate ganache. It adds another layer of chocolate and looks GORGEOUS.
  • More semi-sweet chocolate chips. You can also switch it up with dark, milk, or white chocolate.
  • Other mini chips. I’m talking butterscotch, peanut butter, or peppermint.
  • Crushed candy bars. Heath, Milky Way, Snickers, Reese’s Peanut Butter Cups, etc. Pick a favorite or mix and match!
  • Fresh berries. Whatever you have on hand will work, though I prefer raspberries or strawberries. Their freshness provides a lovely contrast to the decadence of the cake.
  • Additional note if frosting. If you add glaze, ganache, or frosting, be sure the cake has cooled completely. Otherwise, the toppings will melt.
Too Much Chocolate Cake Bundt on a Serving Plate with Powdered Sugar

More Chocolate Cake Recipes You’ll Love

Too Much Chocolate Cake

Servings

12

servings
Prep time

10

minutes
Cooking time

50

minutes
Calories

600

kcal

Too Much Chocolate Cake is culinary proof that there’s no such thing as too much chocolate. It’s unbelievably tender, moist, and fudgy!

Ingredients

  • 1 (18.25-ounce) package devil’s food cake mix

  • 1 (5.9-ounce) package instant chocolate pudding mix

  • 1 cup sour cream

  • 1 cup vegetable oil

  • 4 eggs, room temperature, beaten

  • 1/2 cup warm water

  • 2 cups semi-sweet chocolate chips

  • (optional) powdered sugar garnish

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup Bundt pan with baking spray or brush it with melted butter.
  • In a large bowl, whisk together the cake mix, pudding mix, sour cream, oil, beaten eggs, and water until streaks of flour disappear. Gently mix in the chocolate chips.
  • Pour the batter into the greased Bundt pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely in the pan, about 1 1/2 hours. Flip the cake over onto a serving plate. Dust with powdered sugar, if desired. Serve, slice, and enjoy!

Notes

  • If you don’t have a Bundt pan, you can bake the cake in a 9×13-inch or two 8-inch round pans instead.

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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