Let’s be real. Can there ever be too much chocolate cake? I think not.
OMG, I just realized that this looks like a ginormous doughnut! Sweet. But really, it’s a bundt cake. I guess I’ve been in a bundt mood lately. First with my Gingerbread Bundt Cakes and now this one.
This cake is a chocoholic’s dream. Seriously, I don’t think that it is humanly possible for me to have included more chocolate here. You’ve got a chocolate cake, loaded with chocolate chips, topped with a rich chocolate ganache, and miniature chocolate chips sprinkled on top. See, I told you there is no room for more chocolate here.
Seriously, look at how moist that slice is! It’s like a slice of heaven on a plate. Do you want to know the secret to getting it so moist and luscious? Cake mix, pudding mix, and sour cream. I kid you not! And no, you do not taste the sour cream, at all.
You know what else I love about this cake? It’s super duper easy to make. I’m looking for easy over the hectic holiday season. I don’t do many frosted cakes because I don’t think I’m good at frosting a cake, but anyone can pour chocolate ganache (aka chocolate gold) on top of a cake.
You should have heard the “oohs” and “aahs” when I presented this cake to a bunch of my friends. Picture me with a huge smile on my face because I love it when that happens. 🙂
Everyone needs a go-to chocolate cake and this one is now it for me! Get ready to get your lips smacking against the fork to get every morsel of chocolate off it. This is one of those cakes that actually causes conversation to stop. Well, unless you count various yum sounds as conversation.
Too Much Chocolate Cake Recipe
(About 12 servings)
Ingredients for the Cake:
- 4 large eggs
- 1 cup sour cream
- 1 cup oil
- 1/2 cup warm water
- 1 box (15.25 ounce) devil’s food cake mix
- 1 box (5.9 ounce) instant chocolate pudding mix
- 2 cups semi-sweet chocolate chips
Ingredients for the Ganache:
- 1 cup heavy cream
- 1 and 1/4 cups semi-sweet chocolate chips
- 1/8 teaspoon salt
Directions for the Cake:
- Preheat the oven to 350 degrees F.
- Grease a 10 inch bundt pan and set it aside. I use the Fat Daddio 10 inch angel food cake pan.
- In a large bowl, beat the eggs.
- Mix in the sour cream, oil, and water.
- Mix in the cake mix and pudding mix.
- Gently stir in the chocolate chips. Note that the cake batter will be very thick.
- Pour the cake batter into the prepared bundt pan.
- Bake it for about 55 minutes or until a tester inserted comes out clean.
- Let the cake cool completely before inverting it onto a plate.*
Directions for Ganache:
- In a saucepan, over Medium heat, bring the heavy cream to a boil.
- In a medium bowl, add the chocolate chips and salt. (Make sure the bowl is big enough to put all the cream in with room to stir.)
- Pour the boiled heavy cream over the chocolate chips and salt and let it sit for 10 minutes.
- Once the 10 minutes have passed, stir the mixture with a whisk until it’s smooth and shiny.
- Let the ganache sit for about 15 minutes, until it thickens a bit. The goal is still be able to pour it over the cake, but not have it too thick that it’s frosting. Give it a stir again.
- Pour the ganache over the top of the chocolate bundt cake.
* Note, you may need to use a knife to level off the top of the cake before inverting it so it will end up level on your plate after inverting it. My bundt pan is flat on the bottom so I didn’t need to do this step. I simply inverted it out of the pan, and then inverted it again back on to the flat side.
Cake source: All Recipes
Ganache source: Martha Stewart