Too Much Chocolate Cake

This cake is for chocolate lovers only! It’s made with three types of chocolate and topped with a rich chocolate ganache. The cake is moist, dense, and intensely chocolaty. If you’re looking for a show-stopping dessert that will satisfy even the most die-hard chocolate fan, this is the cake for you!


  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • ½ cup warm water
  • 4 eggs
  • 2 cups semisweet chocolate chips


1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12-cup Bundt pan with butter.

2. In a large bowl, mix together cake mix, pudding mix, sour cream, oil, water, and eggs until well blended.

3. Stir in chocolate chips; pour batter into the prepared Bundt pan.

4. Bake in preheated oven for 50 to 55 minutes or until top is springy to the touch and a toothpick inserted into center of cake comes out clean..

5. Cool cake thoroughly in the pan for at least 1 1/2 hours before inverting it onto a plate

Nutrition Facts

  • Serving size: 1 slice
  • Calories: 537
  • Fat: 32 g
  • Saturated fat: 8.9 g
  • Unsaturated fat: 3.2 g
  • Trans fat: 0 g
  • Carbohydrates: 55.6 g
  • Sugar: 35.8 g
  • Fiber: 2.1g
Too Much Chocolate Cake

What happens if a cake has too much liquid?

If you add too much liquid to your cake mix, you will need to compensate by adding extra dry ingredients. For every tablespoon of flour you added, check the consistency to make sure it is not too runny and then bake them.

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What can I do with too much cake?

Cake pops are the cutest possible use for leftover cake. Simply crumble up the cake, mix in some frosting, and shape into balls. Then insert sticks and dip in melted candy coating. That’s it! You can also get creative with your cake pops by adding sprinkles, chopped nuts, or other decorations.

Cake French toast is another delicious way to use up leftover cake. Simply slice the cake into thick pieces and dip in a mixture of eggs and milk (just like you would for regular French toast). Cook on a griddle or frying pan until golden brown, then serve with syrup and butter. Yum!

Ice cream mix-ins are a great way to use up crumbled-up bits of leftover cake. Just add them to your favorite ice cream flavor for an extra special treat! Cake shakes are another tasty option – simply blend chunks of cake with milk or ice cream for a thick, creamy shake. Add some chocolate syrup or whipped cream on top for an even more indulgent treat.

Trifle is a classic dessert that is perfect for using up leftover cake. Layer slices of cake with fruit, custard or pudding, and whipped cream – so easy and so good! Grilled cakes are another fun way to enjoy your leftovers – just grill sliced pieces of Cake on a hot skillet until lightly browned all over. Serve as is or top with grilled fruit, caramel sauce, or whatever else sounds good!

Not-bread puddings are a unique twist on the classic dessert that uses leftover Cake instead of bread cubes. Simply layer slices of Cake with eggs , milk , sugar , spices , and dried fruit. Bake until set , then serve topped with whipped cream or ice cream.

See also  Amaretto Cheesecake I

Can you save cake batter for later?

Yes, you can save cake batter for later. You can store it at room temperature (one-hour maximum), in the fridge (up to 48 hours), or freeze it for up to three months. When storing cake batter in the fridge or freezer, be sure to label it with the date so you know how long it’s been stored.

Does too much liquid make a cake sink?

No definitive answer can be given without more information. It depends on the ingredients and how they are measured. Too much of certain ingredients, fat, sugar, leavening agent, or liquid, can lead to cake collapse. Not enough of other ingredients, eggs and flour, can also lead to cake collapse. Baking is a science and it is so important to properly measure ingredients for baking from reliable recipes that have been tested.

Why is my chocolate cake so heavy?

There’s a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It’s all science! For best results, cream butter and sugar together for about 1-2 minutes.

When making a chocolate cake, it is important to not over cream the butter and sugar. If too much air is trapped in the batter, it will cause the cake to be dense and heavy. The key is to cream the butter and sugar together for only 1-2 minutes so that there is just enough air incorporated into the mixture.

See also  Hot Fudge Pudding Cake I

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