Name: Too Much Chocolate Cake
Prep time: 12 min
Cook time: 60 min
Total time: 72 min
Ingredients: ½ cup butter; 1 ½ cup sugar; 2 large eggs; 3 cups all-purpose flour; 1 ½ tsp baking powder; 1 tsp baking soda; ½ tsp salt; 2 tsp vanilla extract; 1 cup milk; 1 cup sour cream; 3.9 oz instant chocolate pudding; 1 cup chocolate syrup; 1 cup chocolate chips; 3 Tbsp butter; 2 Tbsp corn syrup; ½ tsp vanilla extract

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Too Much Chocolate Cake

Our recipe for too much chocolate cake is very easy to make and fabulous to enjoy eating. This chocolate cake recipe is quite simple to prepare, it does not require any baking or cake decorating skills.

If you’re looking for a quick, yet delicious cake recipe, then this chocolate cake recipe is definitely one you should try. For all your chocolate lovers out there, is there such a thing as too much chocolate cake?

Ridiculous Chocolate Cake

Too much chocolate cake, really? We don’t think so. We are so excited to share our recipe for too much chocolate cake with you. This is a super easy recipe and doesn’t require a lot of fuss. All you need is a mixing bowl, and a Bundt cake pan.

You could also use a regular 9 x 13 cake pan to make this cake if you prefer. Let’s jump right into our recipe for what ingredients do you need to make too much chocolate cake.

The Best Too Much Chocolate Cake

Ingredients for too much Chocolate Cake

Cake

Butter. We recommend that you use regular salted butter, that has been softened to room temperature. You may substitute a salted butter for unsalted butter if you prefer, but keep in mind that it will provide a less salty flavor overall.

If you use unsalted butter, you may want to add another pinch or two of salt to the cake.

Sugar. We recommend the use granulated sugar to help sweeten the cake.

Eggs. Eggs help the cake rise and hold it together. Eggs are an essential ingredient, but if you need a substitute, our favorite substitutes include Greek yogurt, and applesauce.

All-purpose flour. You can use your basic all-purpose flour for the base of this cake recipe. If you need a flour alternative, we recommend that you use another type of all-purpose flour such as your favorite brand of gluten-free all-purpose flour.

Baking powder. Baking powder is also important because it works together with other ingredients for cake to rise and form a nice cake shape.

Baking soda. Baking soda is another key ingredient that is needed in this cake recipe. It works together with other ingredients to help the cake rise and become fluffy.

Salt. In this recipe, you can use your basic type of kitchen salt. Salts such as sea salt, kosher salt, or iodized salt all work well.

Vanilla. Vanilla extract is used to flavor the chocolate cake. You can use your regular vanilla extract, imitation vanilla, or whatever type of vanilla flavoring you have on hand.

Milk. Milk is used to help make this cake moist. You can use your favorite type of milk for this recipe.

Sour cream. Sour cream is also used in this recipe to give the cake its delicious texture, and to moisten the cake in general.

Instant chocolate pudding. Say what? Yes, you’ll want a package of instant chocolate pudding to mix in with your chocolate cake batter. Make sure that it is specifically instant chocolate pudding, and not anything else.

Chocolate syrup. Additionally, we recommend adding some chocolate syrup into the cake batter, to help moisten it, and add additional chocolate flavor, because you can never have too much chocolate in your cake, right?

Chocolate Satin Glaze

Chocolate chips. We recommend using dark chocolate chips for this recipe, that you could use any type of chocolate chips that you prefer.

Butter. You are also going to want some salted butter that has been completely melted to mix in with your glaze.

Corn syrup. Light corn syrup, or light Karo syrup, is another essential ingredient for your chocolate glaze. Make sure you get the clear kind, and not the brown kind.

Vanilla. Finally, you also want to include vanilla, vanilla extract, or imitation vanilla and the chocolate glaze.

How To Make too much chocolate cake

Preheat the oven to 350°F (176.7°C)

To make your amazing too much chocolate cake, begin by first adding the butter into the mixing bowl. Beat the butter on high with an electric mixer. When the butter is a creamy texture, add in the sugar and eggs, then mix.

Next, turn the mixer off, and add into the mixing bowl all-purpose flour, baking powder, baking soda, salt, vanilla, milk, sour cream, instant chocolate pudding, and chocolate syrup. Begin mixing on low, then slowly increase the speed of the mixer until it the mixture is completely combined, and no lumps remain.

Take a Bundt pan, and spray it thoroughly with cooking spray. Make sure you cover anyplace that the cake batter is going to touch. After it is greased, you can lightly flour the inside of the pan to help prevent the cake from sticking. Dump any remaining flour out of the pan.

Pour the chocolate cake batter into the Bundt pan, and smooth it so that it is level throughout the entire pan.

Place into the preheated oven and bake for approximately 50 minutes or until a toothpick insert it into the center of the cake comes out clean. When finished baking, remove it from the oven and allow it to cool for 15 minutes.

Then flip the cake over and allow it to continue cooling on a wire rack until it has reached room temperature.

Glazing the Cake

While the cake is cooling, take a small saucepan and add butter, chocolate chips, light corn syrup, and vanilla. Place over medium low heat, stirring continually until the mixture melts.

Once the mixture is melted together, remove it from the heat, and let rest for a minute, then pour on top of the cooled cake.

The cake is now ready to serve and enjoy this delicious too much chocolate cake!

Tips for Making The Best Cake

How to Remove a Bundt Cake from The Pan

When dealing with a Bundt cake pan, it’s important to first prepare the pan correctly before adding your cake batter. Then, let the cake rest before removing it, and finally flip it over onto a wire cooling rack, so that the cake can be easily released from the Bundt cake pan.

Before adding the cake batter into a Bundt pan it’s very important that you spray the edges of the pan thoroughly with cooking spray or grease it with oil.

You can also sprinkle the inside of the pan with a layer of flour, or cocoa powder to help further insure the cake is released from the edges.

Then, once the cake has baked, let it rest for 15 minutes at room temperature. Then flip the cake over onto a wire cooling rack, and let it rest with the cake pan on top of it for approximately 20 to 30 minutes.

If you further run into difficulty, with the Bundt cake pan not releasing the cake, you can use a knife and gently try to pry the cake away from the edges of the pan.

You can do this around the edge of the cake pan, as well as around the center ring. Be careful to not dig into the cake with a knife.

Tips for the Chocolate Glaze

There are many different types of chocolate glaze you can make, but we have given you our favorite recipe for chocolate glaze on this chocolate cake.

When making this chocolate glaze recipe, we strongly recommend you use a small sauce pan over medium to low heat, or you can use a microwave safe dish, to add all of the ingredients into, and microwave for 30 seconds at a time until all of the ingredients are melted together.

More Topping Ideas:

In addition to the chocolate glaze recipe, you can make a traditional chocolate frosting instead if you would rather, or you can simply melt chocolate chips and drizzle them on top.

Some other delicious topping ideas include whipped cream, ice cream, or sprinkles.

Storage

Room temperature. Although this chocolate cake can technically be kept at room temperature for a while, we recommend that you keep it at room temperature for no more than a few hours before placing it into the fridge for the best results.

In the fridge. If there happens to be any leftover chocolate cake, which we highly doubt, you can transfer the leftovers to an airtight container, then place it into the fridge for up to 5 to 7 days.

In the freezer. If you happen to have any leftover cake that you wish to keep for a longer amount of time, you can freeze it for longer storage.

To freeze, transfer the cake to an airtight container, or cut it into slices and place each slice in a plastic freezer bag. Label the container, then place it into the freezer for up to three months.

Variations

Although this recipe is for a Bundt cake pan, you can use a 9 x 9 baking dish or even double the recipe for a 9 x 13 cake pan.

When using a traditional cake pan rather than a Bundt pan, you may want to decrease the cooking time, to approximately 40 minutes, then check on the cake every five minutes until a toothpick inserted into the center comes out clean.

FAQs

How Do You Keep Chocolate Cake Moist?

This cake recipe makes a naturally moist cake. However, if you want to be sure to keep it moist, we recommend storing any cake in an airtight container to help keep the moisture in the cake, rather than releasing it into the air.

How much time will it take?

This cake is a quick recipe to prepare. On average it takes about 10 minutes to make the cake batter, then 50 minutes to bake the cake. While the cake is baking, you can make the glaze, usually taking a total of 60 minutes to prepare the cake.

How To Store Too Much Chocolate Cake?

If there happened to be any leftovers of your too much chocolate cake, which we highly doubt, you can store the leftovers in an airtight container, and place them in the fridge for up to 5 to 7 days.

The Easiest and BEST Chocolate Cake Recipe EVER!

This chocolate cake recipe is one that can be easily prepared, it does not require a whole lot of effort. There are no special baking skills, or cake decorating skills required for making this amazing cake recipe.

We hope you like this recipe, and we hope you’ll give it a try! Be sure to give the recipe and try, then, comment below and let us know what you think about it!

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Amazing Too Much Chocolate Cake

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