Too Much Chocolate Cake

Rich, decadent, and utterly irresistible, this Too Much Chocolate Cake is the ultimate treat for anyone with a sweet tooth.

With its velvety smooth chocolate flavor and moist, fluffy texture, it’s the perfect indulgence for special occasions or just because.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup unsalted butter, at room temperature
• 2 cups semi-sweet chocolate chips

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Set aside.

In a large mixing bowl, whisk together the cocoa powder and milk until smooth. Add the eggs one at a time, whisking well after each addition.

Whisk in the vanilla extract.

Gradually add the dry ingredients to the cocoa mixture, whisking until just combined. Melt the butter and chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Let cool slightly.

Add the chocolate mixture to the batter and whisk until well combined. Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Once the cakes are completely cool, you can frost and decorate them as desired.

Notes

Make sure to use high-quality cocoa powder for the best flavor. Don’t overmix the batter, as it can result in a dense cake.

For the chocolate mixture, be patient and stir between each microwave interval to avoid overheating the chocolate.

To ensure the cakes bake evenly, rotate the pans halfway through the baking time. Let the cakes cool completely before frosting and decorating to prevent melting or smudging.

This cake is best served at room temperature, so try to resist the temptation to cut into it as soon as it’s frosted!

Nutrional Value

• Calories: 462
• Total Fat: 26g
• Saturated Fat: 16g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrates: 54g
• Dietary Fiber: 3g
• Sugars: 34g
• Protein: 5g