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Make-a-Cake Series: Almost Too Much Chocolate Cake

Before I let Brittany take over, I just have to throw in my two cents about her cake she’s going to introduce.
To describe it…….it’s taste bud popping delicious.  Like, wow, I-have-never-enjoyed-chocolate-so-much-in-my-life incredible.
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!
– Ashley

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. 
Ready to make your own? 

Almost Too Much Chocolate Cake



First, bake the cake
Cake Recipe
1      (18.25 ounce) package devil’s food cake mix
2      1 (5.9 ounce) package instant chocolate pudding mix
3      1 cup sour cream
4      1 cup vegetable oil
5      4 eggs
6      1/2 cup water
7      1.5 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into 2 well greased 8 inch pans
Bake for 50 to 55 minutes, until a toothpick comes out clean. 
Cool cake thoroughly in pan at least half an hour before putting on a cooling rack.  
 **This cake can be made gluten free using Pamela’s gluten free Chocolate cake mix.
Second, make the Chocolate buttercream  
–This is just like the buttercream I used in THIS post with added coco.
Recipe
1 cup vegetable shortening
3-4 Tlb milk
½ cup unsweetened coco powder
½ tsp clear vanilla extract (buy it by the cake decorating supplies, wilton makes it)
1 lb powder sugar
Mix all ingredients with mixer until smooth.
Third, add buttercream between the 2 cake layers-
-Use the tips HERE for filling a cake.
Fourth, make ganache
Recipe
2 tablespoons corn syrup
6 ounces heavy cream
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.

Happy Decorating!
 
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.
 

Comments

  1. Katie says:

    Can I double this cake recipe for a ten inch round? Would a raspberry filling work?

  2. Nuning says:

    Woooowww….slruuppp..!!! I adore all the posts in your web,so inspiring 

  3. Lindsay says:

    Wow that is so funny! I make the same cake but no nuts! It is so good and everyone always loves it!

  4. Dani says:

    I made this cake as a tester cake for my hubby's birthday. OMGoodness it was soo good. We ate it all week. Now I get to make it again for my son's birthday!

  5. Heather H says:

    I just made this cake yesterday for my husband's 40th birthday. It was so delicious! This is coming from a person who doesn't even really care for chocolate cake or icing. YUM!!!!

  6. Brittany says:

    Ben– I am so sorry it didn't work out for you! Sometimes disposable pans are not as tall as regular pans. My 8 inch pans are 2 inches tall and when I bake the cake it comes right up to the top. That is the only thing I can think might have happened. If you wanted to try it again I would try a regular 8 inch pan or a larger disposable one.
    Good Luck!

  7. Ben says:

    I just made this following your recipe and it boiled over! I was super sad and super embarrassed! Any tips for next time? I used disposable 8 inch round pans.

  8. Brittany says:

    Kelly and Nate– When I cover this cake with fondant I switch the ganash as the filling and the chocolate buttercream on the outside. The cake is more stable that way. Good Luck!

  9. Stephanie says:

    Oh my goodness!!! That looks so heavenly!!! I am definately going to try this recipe!! I agree that there is never too much chocolate!! Thanks so much for sharing!!!
    Hugs,
    Stephanie

  10. Kelly and Nate says:

    Does this cake recipe work ok with fondant on top? Don't see why it wouldn't, but I have never used fondant and plan to for the first time.
    Thanks!

  11. Ashley says:

    Thanks Julia, I fixed it!

    Ashley

  12. Julia says:

    This looks SO GOOD!

    Quick question though, why aren't these posts showing up on the make-a-cake series anymore (that little button on the side that says "click here to find all make-a-cake series posts" doesn't have the last two posts in it :(

  13. Suzanne says:

    Brittany, this looks divine. Thank you, and Ashley, for sharing it!

    This cake and cup of dark espresso would be my perfect dessert.

  14. I♥naptime w/ Chocolate Sundaes says:

    ohh there can never be too much chocolate! This looks delicious! Thanks for sharing!

    -Jamielyn
    https://iheartnaptime.blogspot.com/

  15. Melissa Coates says:

    I have had some of this cake from Brittany and it is to die for!!!! I am so excited that I can make it myself now! although it will never be as good as when Brittany makes it.

  16. FairfieldHouse says:

    OMG this is porn for chocoholics.

    Thank you for sharing this delicious recipe. I am off to bake!

    Deborah

  17. tracyp says:

    Too a mom St the hospital on bed rest who is getting decent food….how I'd love to have this in stead of the meager dryish brownie or sad pudding they offer! Hopefully in a couple months I'll be able to try it! Thanks for this receipe!

  18. Danette Mahana says:

    Brittany I desperately missed this cake on my birthday this year. I thought I was going to have to make my own cake, but Mike bought me one. Let's just say I really wished you were around. I am so excited to have this recipe, I can't believe you were willing to part with it. Next year I am definitely going to make my own cake. Who am I kidding I can't wait until next year! Thanks

  19. Maria says:

    Yum. I will have to try this one for my sister who loves chocolate.

  20. Brittany says:

    So…look what I made– I only used clear vanilla because that is my standard when I make buttercream. You could use the brown vanilla if you wanted.
    Good question!!

  21. tomiannie says:

    Holy, holy moly. I want some right now, so bad my mouth is literally watering. TFS!

  22. *Ashleigh* says:

    YUM-O!! I am SO excited to make this but was wondering why you need to use CLEAR vanilla extract in the buttercream? I am so into baking right now and can't wait to make this!! Maybe for our family outing this weekend mmmmmmmmmmm :D YUM!

  23. CraftyBrit says:

    Gooooood Heavens! That cake was made for me right? Looks absolutely divine, I'll be making one of these for sure. Thanks! BTW, I love your series :)

  24. Ashley says:

    Yes, the Pamela's cake mix is the best I have used…..and I have used a ton. And for those of you eating gluten free, Betty Crocker makes a brownie mix (found right with the regular brownie mixes if your grocery store carries it) that is delicious. Betty Crocker's chocolate cake is pretty good, the white cake is not as great……but the pamela's chocolate cake mix is by far my favorite. It's the most real tasting to me. ("Real" meaning, closest to the taste and texture of cake with gluten in them. Ha!) And after Brittany made it with this recipe, those who tasted it said it tasted just like her regular gluten-full version.

    Just thought I'd share……I didn't realize there were so many GF people out there. :)

  25. So...Look What I Made says:

    Curious as to why you would use clear vanilla since its a chocolate cake and dark?

    I'm making this soon!

  26. Mama Peck says:

    Oh, my gosh. This is SO not on my diet! And my birthday isn't until May.. Quick, somebody think of a good excuse for me to make this! LOL It looks 'to die for'. And, since I can resist anything but chocolate, this is definitely going in my HAVE to try file. YUM

  27. Amanda says:

    I LOVE Pamula's Chocolate cake mix! It is the BEST! Thanks for this recipe I'll have to try it!

  28. summerbummer says:

    makes my mouth water!

  29. summerbummer says:

    makes my mouth water!

  30. Snapshotsofhappiness says:

    I am SOOO glad today is grocery shopping day! I am making this! I can taste it already. :)

  31. dotblogg says:

    oh dear! the cake is sooo dark!:) looks yummy!It's never too much chocolate in the chocolate cake!:D

    take care
    Just

  32. Brittany says:

    You can use Pamela's gluten free chocolate cake mix in place of the devils food mix in this recipe. That is what I did for Ashley. I don't know the ratio if making it from scratch but I know it's really good with that mix.
    I found it in the "health food" section of a grocery store, but I am sure you can get it online. It comes in a bag not a box.
    I hope this helps!

  33. Cat says:

    Betty Crocker's GF chocolate cake mix is pretty dense and amazing. You'd need two boxes for a 2 layer cake though.

  34. Diana Joy says:

    I just gained 5 lbs. reading the receipe. Yummmmmy sounding.

  35. myrt says:

    Yum! I'd like to know what GF mix you use for this, too. I use the same flour ratios as Cat, but I'd need to know the cocoa and baking powder and all that to make a scratch cake mix. I'd rather just buy one, if you have a good one to recommend for this cake.

  36. Sara says:

    Oh there can never be too much chocolate for me…I'm definitely going to try this one! Thanks so much for sharing the recipe.

  37. Angie says:

    Oh my that looks AMAZING. It's a shame my hubby doesn't like chocolate or nuts (gasp! I know right?!?!) Oh Well…less I have to share! :) Thanks for the recipe! I can't wait to make it!

  38. Cat says:

    Thank you!!!I saw this on the site earlier and was dying for the recipe! Yay!

    Also, the gf baking mix I use that substitutes 1:1 for all purpose flour is: 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch, 1-2 tsp xanthan gum (makes 3 cups). It's very light and fluffy in cakes and holds together well :) (you can get all 3 flours from Bob's Red Mill)

  39. Jessica says:

    Please please let me know what you use for the gluten free baking mix!! My son has a wheat allergy, and I have yet to find a really good baking mix for cakes.

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Hi, I’m Ashley—the DIY-enthusiast behind this crazy blog!

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