I know, pretty dramatic, but this cake is delicious. Very rich and chocolate-y, with a little nuttiness thrown in, and you will not be disappointed.
Brittany made this for me on several occasions with a gluten free cake mix, while we were neighbors.
In fact, she used to make it for all of the neighbors and deliver plates of it to everyone who was outside chatting. Ahhhh, Idaho summer evenings!
(I miss having delicious treats pop up at my house Brit! Can you start mailing me this stuff? Ha!)
And of course, it always brightened my day.
Anyway, enjoy this little secret creation of Brittany’s. You will love it!
Do you like chocolate?
I am a BIG fan of chocolate!
I have seen products labeled “Too Much Chocolate Cake” Or “Too Much Chocolate Cookies”.
I submit this is not possible. The more chocolate the better!
If you see things in a “more is better” way, I have the perfect cake for you.
ALMOST Too Much Chocolate Cake.
This is the cake I want every year on my birthday and I make it for my family and friends all the time.
I can’t get enough!
This cake recipe began with an existing recipe I had. I have tweaked it, manipulated it, and have added to it……….until it was utter perfection.
Almost too much chocolate cake is a sour cream devils food cake with small pieces of chocolate in every bite. Chocolate buttercream is added as the filling and a semi-sweet chocolate ganache is poured over the top, as the frosting. Toasted almonds are added to the top for a nutty crunch.
12 ounces dark chocolate, chopped into small pieces
1/2 teaspoon vanilla extract
In a small bowl on top of a double boiler, combine the corn syrup, chocolate and heavy cream. Let melt and combine while whisking often. Remove from heat and add vanilla.
Let the ganache cool for a few minutes.
Fifth, pour the ganache over the top of the cake letting it drip down the sides. Take a spatula and spread the ganache over the parts not covered.
Pipe buttercream stars on the rim of the top.
Add Almonds. Take raw sliced almonds and place them over medium heat in a sautee pan. Keep them moving by wiggling the pan until they get lightly golden. Remove from heat and alow to cool. Sprinkle them on top of your cake.
Now don’t you want a piece?
Quick run to the store!
Trust me, this one is a keeper.
Thanks for checking out my Make-a-Cake Series: Almost Too Much Chocolate Cake post. Check out my full collection of DIY Sewing articles. Find even more sewing projects, patterns, and tips for beginners and advanced sewists by Liz Call, Mariah Leeson, Randi Dukes and Tauni Everett.
Ashley Johnston is a professional DIY costume maker, sewist, crafter, and owner of Make It & Love It. She is a mom of 5 and a wife to a very patient (with my craft clutter) husband. In case you’re wondering, she always chooses crafting/sewing/designing over mopping/dusting/wiping base boards……but bathrooms/laundry/full bellies are always attended to. Whew!