Too Much Chocolate Cake Recipe | Double Chocolate Bundt
If you’re looking for a dessert that’s extra indulgent, this Too Much Chocolate Cake is the ultimate crowd-pleaser. Moist, fudgy, and loaded with chocolate chips, this cake is so rich it’s often called a ridiculous chocolate cake. Whether you’re serving it at a family gathering, a holiday dinner, or just want a special weekend treat, this double chocolate Bundt cake is guaranteed to impress.
This recipe is a classic inspired by the famous Allrecipes Too Much Chocolate Cake, but with tips and tricks to make it even better. Let’s dive in!
Why You’ll Love This Recipe
- Ultra Moist & Fudgy: Thanks to sour cream and pudding mix.
- Packed with Chocolate: A true double chocolate chip Bundt cake.
- Easy to Make: No complicated steps—just mix, bake, and enjoy.
- Perfect for Any Occasion: County fair, birthdays, potlucks, or just because!
Ingredients You’ll Need
For one 12-cup Bundt cake (serves 12):
- 1 (15.25-ounce) box devil’s food cake mix
- 1 (5.9-ounce) box instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- ½ cup warm water
- 4 large eggs
- 2 cups semisweet chocolate chips
Optional: Powdered sugar or chocolate ganache for topping.
Step-by-Step Directions
1. Preheat and Prepare
Preheat the oven to 350°F (175°C). Grease a 12-cup Bundt pan generously with butter or baking spray to prevent sticking.
2. Mix the Batter
In a large mixing bowl, combine:
- cake mix
- chocolate pudding mix
- sour cream
- vegetable oil
- warm water
- eggs
Beat with an electric mixer (or whisk) until smooth and well blended.
3. Add the Chocolate
Fold in the chocolate chips for that double chocolate bundt cake richness.
4. Bake
Pour the batter into your prepared Bundt pan. Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
5. Cool and Serve
Cool the cake in the pan for at least 90 minutes before flipping it onto a serving plate. Dust with powdered sugar or drizzle with chocolate ganache.
Tips for Success
- Use quality chocolate chips for the richest flavor.
- Don’t skip cooling time—it helps the cake set without breaking.
- For a show-stopping look, drizzle with melted chocolate instead of powdered sugar.
Nutrition (Per Serving)
- Calories: 515
- Fat: 34g
- Carbs: 52g
- Protein: 6g
Serving Suggestions
This cake pairs beautifully with:
- A scoop of vanilla ice cream
- Fresh strawberries or raspberries
- A drizzle of warm chocolate sauce
FAQs About Too Much Chocolate Cake
Why is it called “Too Much Chocolate Cake”?
Because it’s packed with so much chocolate—cake mix, pudding mix, and chocolate chips—that every bite is extra indulgent.
Can I make this ahead of time?
Yes! This cake stays moist for 3–4 days when wrapped and stored at room temperature.
Can I freeze it?
Absolutely. Wrap slices in plastic wrap and freeze for up to 2 months. Thaw at room temp before serving.
How can I make it even more chocolaty?
Swap semisweet chips for dark chocolate chips and drizzle with ganache for a true ridiculous chocolate cake experience.
Conclusion
This Too Much Chocolate Cake recipe is a timeless classic for chocolate lovers. Whether you call it a ridiculous chocolate cake, a double chocolate chip Bundt cake, or simply the best chocolate dessert ever, one thing’s for sure: it never disappoints.
