Too Much Chocolate Cake

I’ve included some videos I found relevant and helpful. 😍

Chocolate lovers, get ready for a treat! This Too Much Chocolate Cake recipe is about to become your new favorite dessert. It’s super easy to make and tastes amazing. You only need a few ingredients and less than an hour to bake it.

The cake is very moist and full of chocolate flavor. It uses a box of devil’s food cake mix and instant chocolate pudding to make it extra rich. You’ll also add sour cream, oil, and eggs to make the cake soft and fluffy. The best part? Two whole cups of chocolate chips go into the batter for even more chocolatey goodness.

Exact Ingredients List

Here’s what you’ll need to make this super chocolatey cake:

• 1 package (18.25 oz) devil’s food cake mix
• 1 package (5.9 oz) instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs, room temperature and beaten
• 1/2 cup warm water
• 2 cups semi-sweet chocolate chips

For garnish (optional):

• Powdered sugar

Make sure you have a 12-cup Bundt pan and some baking spray or melted butter to grease it. With these ingredients, you’ll create a cake that’s moist, rich, and bursting with chocolate flavor.

Remember to let your eggs come to room temperature before you start baking. This helps them mix better with the other ingredients. Happy baking!

Instructions

Preheat your oven to 350°F (175°C). Grab a 12-cup Bundt pan and grease it well with baking spray or melted butter.

In a big bowl, mix these ingredients:

• 1 package devil’s food cake mix
• 1 package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 beaten eggs (room temperature)
• 1/2 cup warm water

Whisk everything until you can’t see any flour streaks. Gently stir in 2 cups of semi-sweet chocolate chips.

Pour the batter into your greased Bundt pan. Pop it in the oven for 50-55 minutes. To check if it’s done, stick a toothpick in the middle – it should come out clean.

Let the cake cool in the pan for about 1.5 hours. Once it’s cool, flip it onto a serving plate. If you want, dust some powdered sugar on top for a pretty finish.

Slice and enjoy your super chocolatey cake! It serves 12 and each piece has about 600 calories. The prep takes just 10 minutes, and it bakes for 50 minutes.

Possible Substitutes List

You can swap some ingredients in this Too Much Chocolate Cake recipe. Here are some tasty options:

• Cake mix: Try white or yellow cake mix for a lighter flavor
• Pudding mix: Use vanilla pudding for a less chocolatey taste
• Sour cream: Greek yogurt works well as a healthier choice
• Vegetable oil: Melted butter adds richness
• Chocolate chips: Swap for white chocolate or peanut butter chips

For a dairy-free version, use:

• Plant-based yogurt instead of sour cream
• Non-dairy milk in place of water
• Vegan chocolate chips

Want to reduce sugar? Try these swaps:
• Sugar-free cake and pudding mixes
• Stevia-sweetened chocolate chips

You can also add fun mix-ins:

• Chopped nuts
• Dried fruit
• Crushed candy

Remember, changing ingredients may affect baking time and texture. Keep an eye on your cake as it bakes. Have fun trying new combos!

How To Make It Diabetes-Friendly

You can tweak this chocolate cake recipe to be more diabetes-friendly. Start by using a sugar-free devil’s food cake mix and sugar-free chocolate pudding mix. These swaps cut down on added sugars.

Replace the vegetable oil with unsweetened applesauce. This lowers the fat content while keeping the cake moist. Use Greek yogurt instead of sour cream for extra protein and less fat.

Try these ingredient swaps:

• 1 cup unsweetened applesauce instead of oil
• 1 cup Greek yogurt instead of sour cream
• 1 cup sugar-free chocolate chips

Beat 3 eggs instead of 4 to reduce cholesterol. Add an extra 1/4 cup of warm water to keep the batter smooth.

Bake as directed, but check it 5-10 minutes early. Sugar-free mixes often cook faster. Skip the powdered sugar topping to avoid extra carbs.

Slice the cake into 16 smaller pieces instead of 12. This reduces the serving size and carb count per slice. Enjoy your healthier chocolate treat in moderation as part of a balanced meal plan.

Tips, Tricks & Storing

Use room temperature eggs for better mixing. Let them sit out for 30 minutes before baking.

For extra moisture, add 1/4 cup of mayonnaise to the batter. It sounds weird, but it works!

Try different cake mix flavors like chocolate fudge or triple chocolate for more variety.

To prevent sticking, grease your Bundt pan well and dust it with cocoa powder instead of flour.

Let the cake cool in the pan for 10-15 minutes before flipping. This helps it release easily.

Store your cake at room temperature for up to 3 days. Cover it tightly with plastic wrap or put it in an airtight container.

You can freeze the unfrosted cake for up to 2 months. Wrap it well in plastic wrap and foil before freezing.

To thaw, leave the cake at room temperature for a few hours.

For a fancy touch, drizzle melted chocolate or caramel sauce over the cooled cake before serving.

Try adding nuts, toffee bits, or mint chips to the batter for extra flavor and crunch.