Too Much Chocolate Cake
Too much chocolate cake delivers an intense chocolate taste from the first forkful to the last. The cake crumb is soft, moist, and rich, thanks to the chocolate pudding, sour cream, and melted chocolate chips.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Measuring scale
- Rubber spatula
- Bundt pan or tube pan
- Cooling rack
- Saucepan
- Fine mesh sieve
- offset spatula
Ingredients
For the Cake
- 170 g semi-sweet chocolate chips
- 432 g devil’s food cake mix
- 167 g chocolate pudding mix
- 100 g eggs 2 large eggs, room temperature
- 80 g whole milk
- 110 g vegetable oil
- 240 g sour cream
- 80 g strong hot brewed coffee
Chocolate Fudge Frosting
- 100 g unsweetened cocoa powder sifted
- 113 g unsalted butter
- 162 g heavy whipping cream
- 480 g powdered sugar sifted
- 8 g vanilla extract
Instructions
Step 1
- Preheat the oven to 175°C. Grease and lightly flour a Bundt pan, making sure all corners and edges are coated to prevent sticking.
Step 2
- Place the devil’s food cake mix, chocolate pudding mix, and chocolate chips into a large mixing bowl. Stir gently until evenly combined.
Step 3
- Add the eggs, milk, vegetable oil, sour cream, and hot brewed coffee to the dry ingredients. Mix on low speed for 1 minute, then increase to medium speed and beat for 2 to 3 minutes until smooth and creamy.
Step 4
- Pour the batter into the prepared pan. Tap the pan lightly on the counter several times to remove trapped air bubbles.
Step 5
- Bake for 45 to 50 minutes or until a skewer inserted into the center comes out with only a few moist crumbs attached.
Step 6
- Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Carefully turn it onto a cooling rack and let it cool completely before frosting.
Step 7
- To prepare the frosting, melt the butter in a saucepan over low heat. Stir in the cocoa powder until smooth. Add the heavy cream and vanilla extract. Remove from heat and gradually whisk in the powdered sugar until a thick, glossy frosting forms.
Step 8
- Spread the chocolate fudge frosting generously over the cooled cake. Allow the frosting to set for a few minutes before slicing and serving.