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Too Much Chocolate Cake

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.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings 12

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.