Monday, February 13, 2012

Too Much Chocolate Cake

When I first saw this recipe, I thought "wait...too much chocolate? Is there really such a thing??" Clearly, the person who came up with that name has never heard me say "MORE IS MORE!" So, of course, I HAD to try it,  just to challenge the notion that there could possibly be too much chocolate, and I'm happy to say that More is still MORE! I mean, seriously!! Whoever heard of there being TOO MUCH chocolate? That's just silly, and well, completely false. The original recipe suggested simply dusting the cake with powdered sugar, but I decided to go with a chocolate glaze, just to push it over the top! YUM! Actually, I think the word that Chris used was "Slammin'". It's SO true!
So, if you're planning an intimate evening with your someone special, this just might be the perfect decadent chocolate something to serve after a lovely candle lit dinner.

1 (18.25 oz) box Dark Chocolate Fudge cake mix 
1 (5.9 ounce) box instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm strong coffee
2 cups semisweet mini chocolate chips

Preheat oven to 350F.
Grease and flour (or spray with baking spray) a 12 cup Bundt pan. Set Aside.
In a mixing large bowl, mix together all ingredients except for the chips.
Stir the chips into the batter by hand. Pour batter into prepared pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and an inserted wooden toothpick comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. Drizzle with Hershey's Chocolate Glaze or dust the cake with powdered sugar.

This is a slightly tweaked version of the original recipe:
It called for warm water instead of coffee. I always like to add coffee because it really enhances the chocolate flavor. It gives it a much deeper quality.
I used mini chips instead of the regular ones because they are less likely to sink to the bottom of the cake while it bakes.
The original called for devil's food cake mix. I used dark chocolate fudge cake mix because I just like it better.
No, that is not a typo. You must let it cool in the pan for quite a while before turning it out onto a plate. I just let it cool completely and it came right out of the pan.
This recipe clearly lends itself to experimenting with different cake/pudding/chips combinations. Mix and match flavors however you'd like!
Oh, and this is important...all cake mixes are not created equal. Some are 15 oz, some are 16. Be sure to buy one that is 18.25 oz.

1 comment:

Cannella Vita said...

I made this for my friend's birthday and he loved it! It was devoured heartily at my high school. Thanks for the awesome recipe! Check out how mine came out here: I doused mine with a homemade ganache and rainbow sprinkles!