This rich and moist chocolate cake is loaded with chocolate in every bite, from the cake base to the chocolate chips, making it a decadent dessert for true chocoholics.
Why You Will Love This Recipe
It’s incredibly easy to make yet tastes like a bakery masterpiece. The combination of cake mix, pudding, sour cream, and chocolate chips creates a super moist texture and deep chocolate flavor.
Too Much Chocolate Cake
Chocolate cake is one of life’s greatest pleasures, and this recipe takes it to the next level with its abundance of chocolate elements. It starts with a simple chocolate cake mix, which is transformed into a bakery-worthy dessert with just a few clever additions.
Instant chocolate pudding mix is the secret weapon here, adding not only extra chocolate flavor but also ensuring the cake stays moist for days. Sour cream contributes richness and a slight tang that balances the sweetness, while vegetable oil keeps the crumb soft and tender.
Eggs are essential for structure and help the cake rise beautifully. Water is added for the perfect batter consistency, and then the real indulgence begins — a generous helping of chocolate chips mixed right in, guaranteeing melty pockets of chocolate in every slice.
Baking this cake in a Bundt pan gives it a beautiful shape and even baking. The key is to grease the pan thoroughly to ensure a clean release. Once baked, the cake emerges with a rich chocolate aroma that fills the kitchen.
Serving options are limitless. You can dust it with powdered sugar for a simple finish, drizzle with chocolate ganache for an extra touch of luxury, or pair it with a scoop of vanilla ice cream for the ultimate dessert experience.
This cake is ideal for celebrations, potlucks, or simply as a weekend treat. It’s quick to prepare, travels well, and never fails to impress chocolate lovers.
The beauty of this recipe is how it delivers big flavor and a luxurious texture with minimal effort, making it a reliable go-to for any chocolate craving.
Servings
Serves 12
Time
- Prep Time: 15 minutes
- Bake Time: 50 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 35 minutes
Ingredients
- 1 package devil’s food cake mix
- 1 package (3.9 oz) instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 large eggs
- 1/2 cup water
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan.
- In a large bowl, mix together cake mix, pudding mix, sour cream, oil, eggs, and water until well combined.
- Fold in chocolate chips.
- Pour batter into prepared Bundt pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Tips
- For extra indulgence, drizzle cooled cake with chocolate ganache.
- Use mini chocolate chips for a more even distribution throughout the cake.
- Store in an airtight container to keep the cake moist.
Too Much Chocolate Cake
Ingredients
- 1 package devil's food cake mix
- 1 package 3.9 oz instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 large eggs
- 1/2 cup water
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan.
- In a large bowl, mix together cake mix, pudding mix, sour cream, oil, eggs, and water until well combined.
- Fold in chocolate chips.
- Pour batter into prepared Bundt pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
- For extra indulgence, drizzle cooled cake with chocolate ganache.
- Use mini chocolate chips for a more even distribution throughout the cake.
- Store in an airtight container to keep the cake moist.
