too much chocolate cake

Cakes are a pain. Literally.

Layer cakes are beautiful, rewarding, and… dangerous.  I’ll spare you the gruesome details, but a slip up while cutting cake layers sent me to the ER last night.   Now I can say that I’m one of the few people who got a laceration while making a birthday cake.  Nonetheless, I was very lucky and it got stitched up really well… but I think I’m going to stick to making Bundt cakes for a while.

Reasons Bundt cakes rock:

  1. They’re super moist.
  2. It’s redonklulous how easy they are (just bake and pour the glaze on).
  3. They don’t need fancy frosting techniques, the pan does all of the decorating, making the end result look sophisticated and elegant effortlessly!
  4. Bundt cakes keep really well, and actually get better with age.
  5. Bundt cakes aren’t dangerous. 

Now that I’ve hopefully convinced you to go and buy yourself a Bundt pan, let’s talk about this Bundt cake that I made for my friend Ian’s birthday. 
It’s over the top, it pushes the limits, and it’s out-of-this-world.  

Let me break it down for you.
It’s chocolate cake with chocolate pudding filled generously with chocolate chips and completely drenched in chocolate ganache.  No wonder it’s called “too much chocolate cake.”
But seriously, can you ever have too much chocolate?
After tasting this cake, I don’t think so.  In the words of Mae West, “too much of a good thing can be wonderful.”

With love,
Erica

P.S. Sorry this post took so long to write, it’s deceptively difficult to type with one hand.

 Ingredients

1 package devil’s food cake mix
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm coffee
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F
In a large bowl, mix together the cake and
pudding mixes, sour cream, oil, beaten eggs and coffee. 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.

Adapted from All Recipes

Velvety Ganache Glaze
Ingredients
2 cups semisweet chocolate chips 
1 stick (8 tablespoons) butter
4 tablespoons corn syrup
2 tablespoons water

Melt all ingredients in pot over low heat on the stove–stirring constantly–or
in bowl in microwave. Pour over cooled cake.

Adapted from Shirley Corriher’s Bakewise
 
© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

46 thoughts on “too much chocolate cake”

  1. Oh my goodness, Erica, THE ER!?!?!?
    The cake looks splendid… maybe I could just pop by your HS and take a piece. 🙂
    Your food photography is fabulous and I cannot believe you make all of those amazing things on your blog!!!! Incredible!!!!

  2. Oh MY GOODNESS! I am SO sorry you cut yourself! I hope you feel better soon! Cutting cake layers always stresses me out, and now even more so!
    Your gooey nutella cake was a HUGE hit with my family….Take care and be careful!

    1. Thank you so much! I took the day off from school and am already feeling a million times better. Layer cakes are fun though, I wouldn't want to deter you! I am so glad your family liked the Nutella cake, it is one of my favorites too!

  3. I have a recipe similar to this one, and LOVE it.

    I also can sympathize with you about typing with one hand….. I had hand surgery about 3 years ago on my right hand (my dominant hand, unfortunately), and had to try typing one-handed with my weaker LEFT hand. NOT fun, not at all! So yeah, you definitely have my sympathy! Hope it heals up for you fast!

  4. Eeek, I hope you feel better! That's rough :/ I've tried a recipe similar to this – soooo good! Now you have me wanting to make it ASAP. And oh my goodness, that fourth picture?! You're killing me

  5. I'm so sorry you cut yourself! Hopefully it will heal quickly! 🙂
    This cake looks INCREDIBLE! So rich, moist, and chocolate-y! Love the addition of the sprinkles!

  6. So sorry you were attacked in your own kitchen. Watch out for those bully knives. They'll get you every time 🙂
    Just wanted to know, when do you add the 1/2 cup of warm coffee?

  7. OH
    MY
    That cake looks divine!! But one question….how could you let all the glaze dribble onto the worktop?! I do hope you licked it all up after the photoshoot to not waste any!!
    Don't play with knives! haha x x x

    1. Thank you! I placed a sheet of parchment paper underneath my wire cooling rack to catch all of the glaze, then I re-poured the extra glaze over top again (wouldn't want to waste any!) 😉

  8. Aaah… hope it's healing fast so it won't be so hard on you typing with one hand! And your cake looks amazing nonetheless. It's like a giant doughnut which only means an extra boost of appeal, right? Yum…

  9. Stunning photos, especially the one of dripping chocolate 🙂 Hope you are better after your incident. I haven't been into the emergency room before, but I've nearly chopped off my fingers during cutting onions!

  10. Goodness gracious, girl–hope it's healing up all right! I love this cake, and I love how yours reminds me of a giant donut from the Simpsons 😉 so delish!

  11. In the cake instructions it says to mix everything with water but the ingredient list calls for coffee – just a typo or am I missing something? 🙂

  12. This is the recipe that we have made for years in our family and called it Better than Sex Chocolate Cake! I lost the recipe awhile ago and when I searched for it, I came up with all these recipes that involved spreading cool whip on top of a sheet cake, GROSS! This cake is AMAZING! Fairly often, I skip the icing becuase I run out of time and just sprinkle with powdered sugar and everyone loves it. Its great for breakfast!

  13. I am loving all your recipes, but I failed on the salted caramel candies, they never set all the way. In good news, I melted it back down again and used it as a glaze on this cake with some chopped pecans on top. AMAZING!!!

  14. I am loving your blog!! But I failed with the salted caramels, they never completely set so I melted it down again and used it as a glaze for this cake with some chopped pecans, amazing!!

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