Too Much Chocolate Cake With Ermine Frosting Recipe

Look, we need to talk about chocolate cake. Not just any chocolate cake—I’m talking about the kind that makes you question your life choices when you realize you’ve eaten three slices in one sitting. This “Too Much Chocolate Cake” with its velvety ermine frosting is basically a legal way to experience euphoria. And yes, “too much” is actually part of the name because subtlety is overrated when it comes to chocolate.

Why This Recipe is Awesome

First off, despite its fancy-pants name, this cake is ridiculously simple to make. We’re talking “I just got home from work and still have energy to bake this” level of easy. The cake itself starts with—brace yourself—a box mix. Don’t judge. We’re enhancing it with ingredients that transform it from “meh” to “where have you been all my life?”

And the ermine frosting? It’s the frosting that time forgot, which is criminal because it’s like buttercream and whipped cream had a baby that went to finishing school. Silky, not too sweet, and it spreads like a dream. Plus, saying “ermine frosting” makes you sound like you know things about baking, even if you had to Google what “ermine” means. (FYI, it’s a type of weasel, which has nothing to do with this frosting, but that’s a rabbit hole for another day.)

Ingredients You’ll Need

For the Too Much Chocolate Cake:

• 1 box devil’s food cake mix (the boxed stuff—embrace the shortcut)
• 1 package instant chocolate pudding mix (3.9 oz) because more chocolate = more better
• 1 cup sour cream (full fat—we’re not here to count calories)
• 4 large eggs (room temperature, because cold eggs are rude to cake batter)
• 1/2 cup warm water (not hot, not cold—think baby bear’s porridge)
• 1/2 cup vegetable oil (or canola oil if that’s your jam)
• 1 1/2 cups chocolate chips (semi-sweet, but dark works if you’re feeling fancy)

For the Ermine Frosting:

• 5 tablespoons all-purpose flour (yes, flour in frosting—trust the process)
• 1 cup whole milk (this isn’t the time for skim, people)
• 1 cup granulated sugar (plain white sugar—nothing fancy)
• 1 cup unsalted butter, softened (that’s 2 sticks for the non-bakers)
• 1 teaspoon vanilla extract (the real stuff, not that imitation nonsense)
• Pinch of salt (to make the sweetness pop)

Step-by-Step Instructions

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 pan if you’re not feeling the layer cake vibe.
2. In a large bowl, dump the cake mix and pudding mix. Give them a quick whisk to combine and break up any lumps. Think of it as introducing two friends who are about to become besties.
3. Add the sour cream, eggs, warm water, and oil. Beat with an electric mixer for about 2 minutes until smooth and well combined. Your arm will thank you for using the electric mixer here.
4. Fold in the chocolate chips. Pro tip: Toss the chips with a little flour first so they don’t all sink to the bottom like they’re playing a game of “how low can you go.”
5. Pour the batter into your prepared pan(s). It’ll be thick—like, really thick. Don’t panic. Spread it out evenly with a spatula.
6. Bake for 30-35 minutes for round pans or 40-45 minutes for a 9×13 pan. You’ll know it’s done when a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine, but wet batter is a no-go).
7. Let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. If you’re impatient like me, the fridge or freezer can speed this up.

For the Ermine Frosting:

1. In a medium saucepan, whisk together the flour and milk until smooth. This is your chance to get out all those lumps—be thorough!
2. Cook over medium heat, whisking constantly (and I mean constantly—don’t you dare check Instagram), until the mixture thickens to a pudding-like consistency. This takes about 5-7 minutes.
3. Remove from heat and stir in the sugar until dissolved. The heat helps the sugar dissolve, which prevents graininess later—science is cool!
4. Transfer this mixture to a bowl and press plastic wrap directly on the surface (like you’re tucking it in for a nap) to prevent a skin from forming. Let it cool completely to room temperature. This step is crucial—warm flour mixture + butter = disaster.
5. Once cooled, beat the butter in a large bowl until fluffy and light, about 3 minutes. It should look like the butter cloud of your dreams.
6. Gradually add the cooled flour mixture, one spoonful at a time, beating well after each addition. Keep beating until it’s fluffy and resembles whipped cream, about 5 minutes. Don’t rush this step—patience creates miracles.
7. Beat in the vanilla and salt. Taste it and try not to eat it all with a spoon before it reaches the cake.
8. Frost your completely cooled cake. Get creative or just slather it on—no judgment here.

Common Mistakes to Avoid

Let’s talk about where things can go sideways, shall we?

• Rushing the cooling process: Hot cake + frosting = sliding disaster. It’s like putting makeup on while running—technically possible but definitely messy.
• Not whisking the flour mixture constantly: Turn away for one second and you’ve got lumps that’ll haunt your dreams. Consider this your arm workout for the day.
• Using cold butter for the frosting: Cold butter doesn’t blend—it just sits there in chunks like a teenager who doesn’t want to be at family dinner.
• Adding warm flour mixture to butter: Unless you’re aiming for a melted butter soup, make sure that flour mixture is completely cool before combining.
• Opening the oven door too early: Your cake will sink faster than my motivation on Monday mornings. Keep that door closed for at least 25 minutes.

Alternatives & Substitutions

Not everyone has the exact ingredients on hand, and that’s okay! Here are some swaps that won’t make your cake sad:

• Sour cream: Greek yogurt works well here. Plain, full-fat is best unless you want your cake tasting vaguely like berries.
• Cake mix flavors: Any chocolate cake mix works. Heck, try yellow cake mix with chocolate pudding for a different twist. Live your truth.
• Chocolate chips: Swap for peanut butter chips, white chocolate, or chopped chocolate bars. Or go wild and use all three—I’m not the boss of you.
• Whole milk in frosting: 2% works, but anything less is pushing it. Almond or coconut milk can work for a dairy-free option, but the texture might be slightly different.
• Vanilla extract: Almond extract is amazing in the frosting if you want to get fancy. Start with half the amount though—that stuff is potent.

IMO, the best variation is adding a tablespoon of instant espresso powder to the cake batter. It intensifies the chocolate flavor without making it taste like coffee. It’s like chocolate’s personal hype man.

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Absolutely! The cake actually gets better after a day, like it’s had time to think about its life choices. You can bake it up to 2 days ahead and store unfrosted in an airtight container. The frosting can be made a day ahead and refrigerated—just let it come to room temp and give it a quick beat before using.

Why is my ermine frosting grainy?
Did you make sure the sugar fully dissolved in the hot flour mixture? If not, you’ve got sugar crystals partying in your frosting. Next time, make sure that mixture is smooth before cooling.

Can I freeze this cake?
You bet! Freeze unfrosted layers wrapped in plastic wrap then foil for up to 3 months. The frosting… not so much. Make that fresh. Your future self will thank you.

Is this really “too much” chocolate?
Is there really such a thing as “too much chocolate”? That’s like saying “too much happiness” or “too much money.” Nonsense talk. But yes, this cake is intensely chocolatey. Consider yourself warned.

What the heck is ermine frosting anyway?
It’s an old-school frosting that used to be THE traditional frosting for red velvet cake before cream cheese swooped in and stole the spotlight. It’s made with a cooked flour base that gives it a unique, velvety texture without being as sweet as American buttercream. It’s the frosting equivalent of discovering a band before they got famous.

Can I turn these into cupcakes?
Absolutely! Fill cupcake liners about 2/3 full and bake for 18-22 minutes. This recipe makes about 24-30 cupcakes, so you’ll be everyone’s best friend at the next potluck.

Final Thoughts

This Too Much Chocolate Cake with Ermine Frosting isn’t just a dessert—it’s practically therapy in cake form. It’s the kind of cake that makes people ask for the recipe while they’re still chewing their first bite. The kind that has you contemplating whether you can reasonably eat it for breakfast. (The answer is yes, by the way. We’re adults.)

Don’t let the somewhat fussy frosting intimidate you—think of it as a mini-adventure that ends with something spectacular. The cake itself is practically foolproof, which balances out the relationship nicely.

Now go forth and bake this masterpiece. Whether you’re making it for a special occasion or just because it’s Tuesday and you deserve nice things, this cake delivers. And remember: calories consumed while baking are just kitchen tax. It’s basically the law.