Too Much Chocolate Cake is a dream come true for chocolate enthusiasts. This rich, indulgent dessert features moist layers of cake made with a blend of devil’s food cake mix, chocolate pudding mix, and strong brewed coffee, creating an intensely chocolatey flavor.
The addition of sour cream ensures the cake is incredibly moist and soft. Topped with a luxurious frosting made from melted dark chocolate, cocoa powder, powdered sugar, and a hint of vanilla, this cake is every chocolate lover’s fantasy.
Perfect for celebrations or any time you want to spoil yourself, this cake’s dense, fudgy texture and deep chocolate flavor will leave you craving more. It’s the ideal treat for those who can never get enough chocolate!
In this post, I’ll show you how to make this chocolatey masterpiece from scratch, offering you a moist, fluffy, and ultra-chocolatey cake that will be the star of any dessert table.
Why You’ll Love This Too Much Chocolate Cake?
✔ Rich Chocolate Flavor: This Too Much Chocolate Cake is loaded with dark cocoa powder, giving it a deep, satisfying chocolate flavor in every bite.
✔ Moist & Fluffy: The addition of buttermilk and vegetable oil ensures the cake is moist and soft, while the cocoa keeps it light yet indulgent.
✔ Chocolate Overload: From the rich chocolate cake to the creamy chocolate frosting, this cake is made for true chocolate aficionados.
✔ Easy to Make: Despite its luxurious taste, this Too Much Chocolate Cake is simple to put together and can be made in under an hour!
How To Prepare Too Much Chocolate Cake?
Recipe Overview
- Preparation Time: 20 minutes
- Cooking Time: 35-40 minutes
- Total Time: 1 hour
- Course: Dessert
- Difficulty: Easy
- Cuisine: American
- Calories: 600 calories per serving (based on 12 servings)
- Yield: 12 servings
Kitchen Utensils
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking pan (9×13 inch or similar)
- Spatula
- Whisk
- Saucepan (for melting the chocolate)
- Cooling rack
Ingredients
Cake:
- 1 cup semi-sweet chocolate chips
- 15.25 oz package of devil’s food cake mix (store-bought)
- 5.9 oz package of chocolate pudding mix (store-bought)
- 2 large eggs (room temperature)
- ⅓ cup whole milk
- ½ cup vegetable oil
- 1 cup sour cream
- ⅓ cup brewed coffee (strong and hot)
Frosting
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup whole milk (or more if needed)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup dark chocolate (chopped into small pieces)
Instructions
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.
2. Mix Dry Ingredients:
In a large bowl, combine the devil’s food cake mix and chocolate pudding mix. Stir in the semi-sweet chocolate chips.
3. Add Wet Ingredients:
Add eggs, whole milk, vegetable oil, sour cream, and brewed coffee to the dry ingredients. Mix until smooth using a hand or stand mixer.
4. Bake the Cake:
Pour the batter into the prepared pan and spread it out evenly. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
5. Prepare the Frosting:
In a medium saucepan, melt the dark chocolate over low heat, stirring constantly. Set aside to cool.
6. Mix the Frosting:
In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, cocoa powder, vanilla extract, and a pinch of salt. Add whole milk little by little until you reach a smooth consistency.
7. Combine Chocolate and Frosting:
Add the cooled melted dark chocolate to the frosting and beat until fully incorporated.
8. Frost the Cake:
Once the cake has cooled, spread a generous layer of frosting over the top, smoothing it out with a spatula.
9. Serve and Enjoy:
Slice the cake into pieces and enjoy the rich, chocolatey goodness!
Expert Tips
1.For a smoother batter and better texture, ensure that your eggs, milk, and sour cream are at room temperature before mixing. Cold ingredients can cause the batter to become clumpy and dense.
2. Mix the ingredients just until they are incorporated. Overmixing can lead to a dense, tough cake, so keep it gentle to maintain a light and fluffy texture.
3. The hot, strong coffee helps dissolve the dry ingredients and intensifies the chocolate flavor. It enhances the richness of the cake, adding depth to the chocolate taste without overpowering it.
4. Sifting your cake mix, pudding mix, and cocoa powder together ensures that they are evenly distributed throughout the batter. This avoids lumps and promotes a smoother, more even cake texture.
5. If the frosting is too runny or soft, place it in the fridge for 10-15 minutes before applying. This will firm it up and make it easier to spread evenly, ensuring a smooth, flawless finish on your cake.
Decoration Ideas
1. Chocolate Shavings:
Use a vegetable peeler to shave some chocolate bars or dark chocolate and sprinkle the shavings on top for a beautiful and textured finish.
2. Fresh Berries:
Add a burst of color by decorating the cake with fresh raspberries, strawberries, or blueberries. The contrast with the dark chocolate will make it visually appealing.
3. Whipped Cream:
Pipe swirls or rosettes of freshly whipped cream around the edges of the cake or on top for a creamy, light contrast to the rich chocolate.
4. Chocolate Drip:
Drizzle melted chocolate around the edges of the cake and let it drip down. This creates a luxurious, glossy finish that looks both professional and indulgent.
5. Edible Gold Dust:
Add a touch of elegance by lightly dusting the top of the cake with edible gold dust or edible glitter. It’s a simple yet stunning way to give your cake a glamorous look.
How To Store Leftovers
To store leftovers of your “Too Much Chocolate Cake,” place any uneaten slices in an airtight container. Keep the cake in the refrigerator for up to 3-4 days to maintain its freshness and moisture.
If you want to store it for longer, wrap the cake tightly in plastic wrap and foil, then freeze it for up to 2-3 months. When ready to enjoy, simply thaw at room temperature for a few hours.
Frequently Asked Questions
Can I use a different cake mix?
Yes! You can substitute the devil’s food cake mix with any chocolate cake mix, but the flavor and texture may vary slightly.
Can I make this cake ahead of time?
Absolutely! You can bake the cake and make the frosting up to a day ahead. Just store the cake layers and frosting separately in the refrigerator, then assemble and frost the cake when you’re ready to serve.
Can I make this cake gluten-free?
Yes, you can use a gluten-free chocolate cake mix and pudding mix to make the cake gluten-free, but be sure to check that your ingredients are certified gluten-free.
Can I substitute the sour cream?
Yes, you can substitute sour cream with plain Greek yogurt or buttermilk for a slightly different texture and flavor, though it will still work well.
How can I make the frosting thicker?
If your frosting is too thin, add more powdered sugar, a little at a time, until you reach your desired consistency. If it’s too thick, add a bit more milk to loosen it up.
Conclusion
This “Too Much Chocolate Cake” is truly for chocolate lovers who are ready to dive into an indulgent, rich, and utterly delicious dessert.
It’s the perfect cake for birthdays, holidays, or any special occasion where you want to impress your guests with a dessert that makes a statement.
So go ahead, grab that extra slice, and enjoy this over-the-top chocolate indulgence! Remember, I always encourage you to get creative with the ingredients and make it your own!
You can never have too much chocolate, after all. Happy baking!
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Too Much Chocolate Cake
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking pan (9×13 inch or similar)
- Spatula
- Whisk
- Saucepan (for melting the chocolate)
- Cooling rack
Ingredients
Cake:
- 1 cup semi-sweet chocolate chips
- 15.25 oz package of devil’s food cake mix store-bought
- 5.9 oz package of chocolate pudding mix store-bought
- 2 large eggs room temperature
- ⅓ cup whole milk
- ½ cup vegetable oil
- 1 cup sour cream
- ⅓ cup brewed coffee strong and hot
Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup whole milk or more if needed
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup dark chocolate chopped into small pieces
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.
Mix Dry Ingredients:
- In a large bowl, combine the devil’s food cake mix and chocolate pudding mix. Stir in the semi-sweet chocolate chips.
Add Wet Ingredients:
- Add eggs, whole milk, vegetable oil, sour cream, and brewed coffee to the dry ingredients. Mix until smooth using a hand or stand mixer.
Bake the Cake:
- Pour the batter into the prepared pan and spread it out evenly. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Prepare the Frosting:
- In a medium saucepan, melt the dark chocolate over low heat, stirring constantly. Set aside to cool.
Mix the Frosting:
- In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, cocoa powder, vanilla extract, and a pinch of salt. Add whole milk little by little until you reach a smooth consistency.
Combine Chocolate and Frosting:
- Add the cooled melted dark chocolate to the frosting and beat until fully incorporated.
Frost the Cake:
- Once the cake has cooled, spread a generous layer of frosting over the top, smoothing it out with a spatula.
Serve and Enjoy:
- Slice the cake into pieces and enjoy the rich, chocolatey goodness!