too much chocolate cake recipe

Written ByJenny Smyth Posted on
too much chocolate cake recipe
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The Best too much chocolate cake recipe

I’ve always been a fan of rich and decadent chocolate cake, and this recipe for too much chocolate cake is a game-changer. The idea of taking a classic recipe and amplifying the chocolate flavor to the point where it’s almost over-the-top is genius. I mean, who doesn’t love a good chocolate cake?

But this recipe takes it to the next level by adding an extra layer of chocolatey goodness that will satisfy even the most die-hard chocolate fans. I’ve made this recipe for my family countless times, and it’s always a hit. My kids can’t get enough of it, and my husband requests it all the time for special occasions.

It’s the perfect dessert for any gathering or just a random Tuesday night. And the best part? It’s surprisingly easy to make, despite its rich and indulgent flavor.

The key to this recipe is using high-quality chocolate and not being afraid to go overboard with the amount of chocolate used in the batter. Trust me, you won’t be disappointed. This cake is moist, rich, and utterly divine.

It’s a must-try for any chocolate lover out there.

Too Much Chocolate Cake

Too Much Chocolate Cake

4.7 from 1301 votes

An intensely rich and moist chocolate cake made with an abundance of cocoa and chocolate chips. Perfect for true chocolate lovers who want a decadent dessert.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 12Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup semisweet chocolate chips

For the Ganache

1 cup heavy cream
2 cups semisweet chocolate chips
2 tablespoons unsalted butter

👨‍🍳Directions

1Preheat your oven to 350 degrees Fahrenheit.
2Grease a 9×13 inch baking pan with butter or nonstick spray.
3In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
4Make a well in the center of the dry ingredients.
5Add the eggs, buttermilk, vegetable oil, and vanilla extract to the well.
6Mix with a whisk until the batter is smooth and free of lumps, about 2 minutes.
7Pour in the boiling water and stir until the batter is thin and well incorporated.
8Fold in the chocolate chips gently with a spatula.
9Pour the batter into the prepared pan and spread it evenly.
10Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
11Let the cake cool in the pan on a cooling rack for 15 minutes.
12Then turn it out onto the rack to cool completely, about 1 hour.
13To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, about 3 minutes.
14Remove from heat and pour over the chocolate chips in a bowl; let sit for 2 minutes, then stir until smooth.
15Add the butter to the ganache and stir until melted and glossy.
16Let the ganache cool for 10 minutes until it thickens slightly but is still pourable.
17Pour the ganache over the cooled cake, spreading it evenly with a spatula.
18Allow the ganache to set at room temperature for 30 minutes before slicing.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Whisk
Spatula
Saucepan
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 32g💛Saturated Fat: 16g❤️Cholesterol: 75mg🧂Sodium: 420mg🌾Total Carbs: 65g🥦Dietary Fiber: 5g🍬Sugars: 42g🥩Protein: 8g

📝Notes

For an even more intense chocolate flavor, use dark cocoa powder. The cake keeps well at room temperature for up to 3 days.

Watch Video Of How Too Much Chocolate Cake Works

This too much chocolate cake recipe is always a good idea for any occasion – whether it’s a family gathering or just a random Tuesday night dessert craving. The best part?

It’s surprisingly easy to make and requires minimal effort from you as an added bonus! If you’re looking for ways to store or reheat leftovers, try wrapping individual slices tightly in plastic wrap or aluminum foil and refrigerating them for up to three days before reheating at 350°F (175°C) for 10-15 minutes until warm through.

❓ Frequently Asked Questions About Too Much Chocolate Cake

1. What type of chocolate should I use in this recipe?

The best type of chocolate to use in this recipe is high-quality dark or semi-sweet chocolate. You can use either dark or semi-sweet chocolate chips or chopped bars – whichever you prefer.

2. Can I substitute the buttermilk with regular milk?

No, you should not substitute the buttermilk with regular milk in this recipe. Buttermilk provides a tangy flavor that complements the richness of the chocolate perfectly.

3. How do I ensure that my cake doesn’t become too dry?

To prevent your cake from becoming too dry, make sure not to overmix the batter after adding the flour mixture. Also, don’t overbake it – a toothpick inserted into the center should come out with a few moist crumbs attached.

4. Can I make this recipe in advance?

You can make this cake in advance, but keep in mind that it will be more tender if consumed on the same day as baking.

5. Is it necessary to add coffee to this recipe?

No, it’s not necessary to add coffee to this recipe if you’re not a fan of coffee flavors.

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