Too Much Chocolate Cake

Let’s talk cake! I’m not too sure about the name of this one? I’ve always wondered… Is there such a thing as “Too Much” Chocolate Cake? Can one ever have too much chocolate, or too much cake? Should we really combine the two together in one sentence? Frankly it scares me! Why?

I doubt that if you talk to any woman, at any time, on any given day about too much chocolate or…too much cake… her response would be a resounding “NO”! If she has small humans hanging off her, she’s in sweats, has her hair pulled back in a pony tail, has been helping her 6th grader with their procrastinated Science Fair Project, or been out driving with her teenage driver’s ed student… the response may contain the name of a warmer place… before the aforementioned “NO”!

I’m thinking maybe we need to rename this chocolate bundt cake of lusciousness! I’ll leave that to you! I’m too busy trying to trying to hide what’s left of this cake before the hubs inhales all of what I like to call my “legalized crack!”

This little bundt cake is packed with everything you want in a great dessert. It’s rich, moist, full of chocolate, and mouth wateringly delicious.

No cake this good should be this easy to make. You’re going to be amazed! Get ready to impress every single person you know!

Preheat your oven to 325°.

Can we talk about this for just a second. I know on the back of the box it states 350°, and that most recipes call for an oven temp of 350°. However, I have found that most ovens, over time, begin to cook a little “hot”.  Unless you have your oven calibrated every year…and who besides Martha does that…then you need to drop your oven temp. I started doing this about 2 years ago and it’s been life changing! No more overcooked dried out bake goods! Give it a try…you might be surprised!

Okay, In your mixer add one Duncan Hines Dark Chocolate Cake mix, 4 eggs, 1 cup sour cream, 1 cup vegetable oil, 1/2 cup water, 1 large (5.9 oz. package) chocolate pudding, or 3/4 cup of chocolate pudding (if you have a bulk can). Mix on medium speed until well blended.

Stir in 1 cup mini semi-sweet chocolate chips and 1 cup regular semi-sweet chocolate chips.

In case you’re wondering why one of each? The mini chips spread the chocolate throughout the cake more evenly. The original recipe calls for 2 cups of regular semi-sweet chocolate chips. I’ve tried both ways…I just prefer mine. lol

Spray a standard size bundt pan with baking spray.

Tip: Baking spray is different from regular cooking spray. Baking spray combines flour and oil. It’s one of my very favorite products to use when baking.

Spread the batter evenly in your pan using a rubber spatula. Don’t worry that the pan is full! This can be a little intimidating. This is a dense moist cake. It will rise just the edge of your pan, but I have never had it spill over. It will fill your pan about 3/4 the way full.

Bake for 50 minutes in your preheated oven. Check by lightly pressing the center. If the cake springs back it is done. If not, slide it carefully back into the oven, and bake an additional 5-10 minutes.

Place on a cake rake and allow to cool completely before inverting it onto a cake plate.

For frosting this cake I have always used the Satiny Chocolate Glaze recipe that I use for almost every chocolate dipping recipe. It’s just one of those “no-fail” recipes.

The original recipe calls for you to do make it in a double boiler…I tried it in the microwave once and it was so easy I make it in the microwave every time now.

In a ceramic bowl place 3/4 cup semi-sweet chocolate chips, 3 Tablespoons unsalted butter, 1 Tablespoon light corn syrup. Set microwave for 50% power and 3 minutes cook time. When timer goes off remove from microwave, using pot holders, and stir until smooth and melted. Add in 1/4 teaspoon vanilla.

Using a large Tablespoon drizzle over the top of the cake until the entire top is covered.

Allow to cool and set-up. The glaze will become firm as it sets. You can tell it has set when it no longer looks wet like in the photo below.

This is how the glaze will look once set. It is so creamy and rich!

The cake bakes beautifully and comes out of the pan so easily thanks to the baking spray and lower oven temperature.

I guess all that’s left is to slice it up! (…and find a fork so I can stuff it in my face!) 

Look at that slice of cake! You may be wondering…”Is it REALLY THAT moist?!” Y.E.S.!!!! Note how wonderfully the satin chocolate glaze sets up? It’s pure chocolate perfection!

You can sprinkle this cake with powder sugar, but PLEASE the chocolate Gods and I beg you, don’t do that! There’s a reason this cake is called “TOO MUCH CHOCOLATE CAKE”! It deserves to live up to its name!

This is a cake that is SO good it truly should be the “star” in a specialty bake shop! (Move over “Cake Boss”…there’s a new girl in town! lol)

Mars has come every night and had a big slice of this cake and keeps raving about it. (Thus the reason I need to hide it!) He can’t get over how moist and delicious it is. Mind you’ve I’ve been making this particular heavenly delight for years…but I guess I waited too long in-between takes!

To be honest this is not an every week kind of cake! Whoa…no!  Not unless you are looking to personally sink the Titanic! (If you want to be Rose clinging to that shingle out there in the Ocean kicking Leonardo to the curb…I suggest you make this for special occasions.) It’s calorie packed and dangerously addicting! However, if you are CRAVING chocolate…this will cure ya!

There you have it friends! My ALL TIME favorite chocolate cake! I’m a “go big or go home” kind of gal! This cake is BIG on ease, texture, flavor, moistness and most of all chocolate!!!

Have a FANTASTIC weekend! I’ve got something really FUN coming up next week. A new feature you are going to want to keep an eye out for. I’m so excited about it and can’t wait to share it with all of you! So be sure to stop back by and visit real soon!

Blessings from My Nest to Yours!

 

 

 

 

 

 

 

 

Too Much Chocolate Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 16-20 servings

Serving Size: 1 slice

Too Much Chocolate Cake

Too Much Chocolate Cake is a rich and moist chocolate cake that is so easy to make and yet should be the star of any bake shop! In a word...it's the BEST!

Ingredients

    Cake
  • 1 Duncan Hines Dark Chocolate Cake Mix
  • 1- 5.9 oz. package chocolate instant pudding or 3/4 cup of chocolate pudding
  • 4 large eggs
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 1/2 cup water
  • 1 cup mini semi-sweet chocolate chips
  • 1 cup regular semi-sweet chocolate chips
    Chocolate Satin Glaze
  • 3/4 cup semi-sweet chocolate chips
  • 3 Tablespoons unsalted butter
  • 1 Tablespoons light corn syrup
  • 1/4 teaspoon vanilla

Instructions

  1. Preheat your oven to 325 °
  2. Spray a bundt pan with baking spray or oil and flour
  3. In a mixing bowl add cake mix, eggs, sour cream, pudding mix, water, and vegetable oil. Mix on low to medium speed until well blended.
  4. Stir in mini semi-sweet chocolate chips and regular chocolate chips.
  5. Pour into prepared bundt pan and spread evenly using a spatula.
  6. Bake for 50 minutes or until done. To check if done lightly press center of cake and if it springs back it is done.
  7. Remove from oven and allow to cool completely on a wire cake rack.
  8. Once completely cool, invert onto a cake plate.
    Chocolate Satin Glaze
  1. In a small ceramic microwave safe dish add chocolate chips, butter, and light corn syrup. Set Microwave for 50% power and cook for 3 minutes.
  2. Remove from microwave and stir until smooth and melted. Add in 1/4 teaspoon vanilla and stir.
  3. Drizzle over the top of the chocolate cake.
  4. Allow to set up till satin glaze is firm.
  5. Cut and serve.
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