I have a philosophy with dessert, if I want something that is half the fat, I only eat half the dessert. Easier said than done though and I’m not sure I’ve actually followed this personal philosophy, but I feel if I’m going to be eating something with a lot of calories it might as well be the best it can be. Right?
So, I do not replace high fat items with lower fat options when I bake. The trick is having enough self-control to only eat a little bit at a time. Can someone please teach me how to do that!?
Anyway, this is my go-to cake. Any time I have to bring a dessert to a party, family function, pot luck or BBQ, this is the one. It feeds a lot of peeps, it’s easy to make, it looks great, and it tastes awesome! Win-win-win-win.
The original recipe came from here. I have a few tricks to spruce it up even more, but let’s start with the original recipe first.
Too Much Chocolate Cake
From Denise at Allrecipes.com
- 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
- 4 eggs
- 1/2 cup warm water
- 2 cups semisweet chocolate chips
- 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.
*The recipe says devil’s food cake mix, but I have used almost every chocolatey flavored cake mix with good results. I think they all taste the same. Just use whatever you have or whatever is your favorite.
*Duncan Hines has reduced the size of their boxed cake mix. Just make sure you have a box that is 18.25 ounces.
*I almost always use a chocolate glaze on this cake, but it is a rich, moist cake that can stand on it’s own. So you can just dust it with powdered sugar like the recipe says, but believe me, it tastes waaaay better with more chocolate added on top.
*Along with the glaze I like to get creative with what I put on top. I’ve done one with chocolate glaze and fresh strawberries in the middle, chocolate chips and white chocolate chips, and cut up candy bars. Get creative!
*I mostly use this cake in a bundt pan like the recipe says, but I have used it in a football shaped pan, and regular round cake pans. DO NOT use this recipe for cupcakes. I tried it once and it doesn’t work. They taste fine, but look awful.
*This cake is sturdy enough (is that a correct cake term?) to add fondant on top. I’ve made a few birthday cakes with this recipe, and it does just fine.
*Want to know something even cooler about this recipe? You can switch out the chocolate cake mix and chocolate pudding for vanilla, add a vanilla glaze, and make a delicious vanilla cake. I’m working on a version of this cake using white cake mix and coconut cream pudding mix with frosting and toasted coconut on top. Mmmmmmm….(if it works out, I’ll post it later…)
Once your cake is cooled it’s time to make the glaze.
1 1/2 cups semisweet chocolate chips
6 Tbsp butter
2 Tbsp light corn syrup
1/2 tsp vanilla
- In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
- Spread warm glaze over top of cake, letting it drizzle down the sides.
If you don’t have a double boiler, you can easily make one at home with a mixing bowl (glass, pyrex, or metal) and a saucepan that the bowl fits on top of. This will help you so you don’t overheat the chocolate. Add some water to the pan and simmer.
Just to show you the importance of a double boiler, I made two batches of glaze for you to see. The first one I made with my homemade double boiler, the second was made in the microwave:
The easiest and cleanest way to get the glaze on the cake is to start by lining a large cup with a zip lock bag (don’t mind the marker drawing on my table, I ran out of Magic Erasers. Those things are awesome!):
Then slowly pour in your delicious satiny glaze:
Then when you’re ready to go, snip the corner of the baggie with scissors and start pouring on the cake. Do this when the chocolate glaze is still warm because it comes out evenly and you don’t have to add pressure to the bag. Just start zig-zagging the glaze all over the top of the cake.
Today I added some melted peanut butter chips and cut up peanut butter cups to the top. (I’m drooling….)