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Too Much Chocolate Cake Recipe

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3.9 from 4 reviews

  • Author: Leila
  • Total Time: 2 hrs 35 mins
  • Yield: 1 (12-cup) Bundt cake, serves 12

Description

This decadent chocolate Bundt cake is exceptionally moist and richly chocolaty, made effortlessly with a devil's food cake mix, instant chocolate pudding, sour cream, and a generous amount of semisweet chocolate chips. Perfect for celebrations or a comforting dessert, it won 1st prize at the county fair for its unbeatable flavor and texture.

Ingredients

Main Ingredients

  • 1 (15.25 ounce) package devil's food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • ½ cup warm water
  • 4 large eggs
  • 2 cups semisweet chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously grease a 12-cup Bundt pan to ensure easy release of the cake after baking.
  2. Mix Batter: In a large mixing bowl, combine the devil's food cake mix, instant chocolate pudding mix, sour cream, vegetable oil, warm water, and eggs. Beat well until the mixture is smooth and thoroughly blended, creating a rich cake batter.
  3. Add Chocolate Chips: Gently fold in 2 cups of semisweet chocolate chips into the batter to add extra bursts of chocolate flavor throughout the cake.
  4. Fill Pan: Pour the batter evenly into the prepared Bundt pan, spreading it out to avoid any air pockets.
  5. Bake: Place the Bundt pan in the preheated oven and bake for 50 to 55 minutes. The cake is done when the top feels springy to the touch and a toothpick inserted in the center comes out clean.
  6. Cool: Allow the cake to cool thoroughly in the Bundt pan for at least 1½ hours to let it set properly.
  7. Remove and Serve: Carefully invert the cake onto a plate. Optionally, sprinkle powdered sugar on top for a classic finish. Serve as is or enhance with caramel sauce, vanilla ice cream, or fresh berries for an indulgent treat.

Notes

  • For a deeper chocolate flavor, add 1 teaspoon of instant espresso powder to the batter.
  • Top servings with caramel sauce or serve slightly warm with vanilla ice cream and fresh berries for an extra special dessert.
  • This cake stays moist for several days when stored in an airtight container at room temperature, making it ideal for prepping in advance.
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/too-much-chocolate-cake-recipe/