Best 5 Too Much Chocolate Cake Recipes
Indulge your sweet tooth with our delightful collection of chocolate cake recipes, catering to every taste and occasion. From the classic and timeless Chocolate Fudge Cake to the decadent and luxurious Chocolate Lava Cake, these recipes offer a symphony of chocolatey goodness. Whether you're a seasoned baker or a novice in the kitchen, our recipes provide clear instructions and helpful tips to ensure success. Dive into the rich and fudgy Chocolate Truffle Cake or satisfy your cravings with the moist and fluffy Chocolate Pound Cake. For a unique twist, try the Chocolate Raspberry Swirl Cake, combining the tangy sweetness of raspberries with rich chocolate. And for those who prefer a gluten-free option, the Gluten-Free Chocolate Cake offers a delicious and allergy-friendly alternative. Each recipe is carefully crafted to deliver an unforgettable chocolate experience, making them perfect for birthdays, celebrations, or simply treating yourself to a moment of pure indulgence. Let's embark on this chocolate journey and discover the perfect cake to tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
TOO MUCH CHOCOLATE CAKE
I am posting this for safekeeping as it is our family's favorite cake recipe. It is very similar to a few others here on Zaar but IMO it's the best! :) The mini chips don't sink to the bottom, but regular chips will do just as well. I prefer to bake this as cupcakes as opposed to a bundt cake. Fantastic with vanilla buttercream frosting or just a dusting of powdered sugar. Edited to add: Thanks, Yooper and Ronnie for remiding me where I found this! I used to copy recipes from online onto index cards for my recipe box (before I found Zaar). So much for my "safekeeping" theory. lol
Provided by Melissa and her Pan
Categories < 60 Mins
Time 1h
Yield 1 Bundt, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan (or cupcake papers).
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.
- For cupcakes, follow the directions on the cake mix package for cooking time.
Nutrition Facts : Calories 598.2, Fat 39.2, SaturatedFat 11.7, Cholesterol 72, Sodium 601.1, Carbohydrate 63.1, Fiber 3.2, Sugar 42.6, Protein 6.6
HEALTHIER TOO MUCH CHOCOLATE CAKE
Even this healthier version of Denise's cake might win First Prize at the county fair! We used natural cake mix and light sour cream with great results.
Provided by MakeItHealthy
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 2h35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup tube pan.
- Mix cake mix, pudding mix, sour cream, oil, beaten eggs, and water in a large bowl until smooth. Stir in chocolate chips. Pour batter into prepared pan.
- Bake in preheated oven until top is springy to the touch and a wooden toothpick inserted comes out clean, 50 to 55 minutes. Cool cake thoroughly in pan at least 1 1/2 hours before inverting onto plate. Dust with confectioner's sugar before serving.
Nutrition Facts : Calories 422.7 calories, Carbohydrate 50.5 g, Cholesterol 69.9 mg, Fat 24.3 g, Fiber 2.2 g, Protein 6 g, SaturatedFat 7.2 g, Sodium 518.9 mg, Sugar 31.7 g
TOO MUCH CHOCOLATE CAKE
This cake won me First Prize at the county fair last year. It is very chocolaty.
Provided by Denise
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Nutrition Facts : Calories 600.4 calories, Carbohydrate 60.9 g, Cholesterol 78.9 mg, Fat 38.6 g, Fiber 2.4 g, Protein 7.6 g, SaturatedFat 12.8 g, Sodium 550.4 mg, Sugar 43.5 g
TOO MUCH CHOCOLATE CAKE
Everyone who tastes this cake loves it. But if you're like me,you would agree that there is no such thing as too much chocolate. Enjoy!
Provided by cathy hairston
Categories Chocolate
Time 55m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Spray a 12 cup bundt pan with Pam and set aside.
- 2. In a large bowl, combine cake and pudding mixes, sour cream, oil, beaten eggs, and water. Stir in chocolate chips and pour into prepared pan.
- 3. Bake 50-55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely in pan at least 1 1/2 hours before inverting onto a plate. If desired, dust cake with powdered sugar before serving.
TOO MUCH CHOCOLATE CAKE
I found this recipe years ago on another site-it has gotten the original creator many blue ribbons she said, so I tried it. Oh my !!!Awesome. Now I make this every Christmas and give it to friends. Everyone wants the recipe. No fail recipe is very moist.
Provided by Lynn Troutman
Categories Chocolate
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 F. In a large bowl, mix together the cake mix,pudding mix,sour cream,oil,eggs and coffee water. Stir in chocolate chips after the mix is well beaten, and pour batter into a well greased 12 cup bundt pan.Bake for 50 to 55 minutes or until the top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan, at least 1 1/2 hours before inverting onto a plate. If desired, dust the cake with powdered sugar.
Tips:
- Work with a kitchen scale: Precise measurements are crucial for baking, especially when it comes to a delicate balance of ingredients like chocolate cake. Using a kitchen scale ensures accuracy and consistency in your measurements.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined, and avoid overbeating the egg whites if you're making a layered cake.
- Use quality chocolate: The type of chocolate you use will greatly impact the flavor of your cake. Opt for high-quality, semisweet or bittersweet chocolate for a rich, intense chocolate taste.
- Don't overbake the cake: Overbaking can dry out the cake and make it crumbly. Check the cake for doneness a few minutes before the recommended baking time, using a toothpick or skewer inserted into the center. It should come out with just a few moist crumbs attached.
- Let the cake cool completely before frosting: This will prevent the frosting from melting and becoming runny. If you're short on time, you can place the cake in the refrigerator or freezer to speed up the cooling process.
- Don't be afraid to experiment: There are endless variations of chocolate cake, so feel free to experiment with different flavors and techniques. Try adding nuts, spices, or extracts to create your own unique creation.
Conclusion:
Baking a perfect chocolate cake requires precision, patience, and a touch of creativity. By following these tips and experimenting with different recipes, you'll be able to master the art of chocolate cake baking and impress your friends and family with your delicious creations.
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