Description
This Epic Chocolate Overload Explosion Cake is a decadent, multi-layered chocolate lover’s dream featuring moist cocoa-infused cake layers, rich chocolate ganache, creamy frosting, and a variety of chocolate decorations. Perfect for celebrations or any occasion where an indulgent dessert is desired.
Ingredients
Scale
Cake Ingredients
- 2 ¼ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Ganache Ingredients
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
Frosting and Decoration
- 1 cup mini chocolate chips
- 1 cup chocolate frosting (store-bought or homemade)
- 1 cup whipped cream (optional)
- Chocolate shavings or curls (optional)
- Additional chocolate chips or chunks (optional)
- Sprinkles or edible glitter (optional)
Instructions
- Prepare the cake batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Add wet ingredients: Crack in the eggs and add whole milk, vegetable oil, and vanilla extract. Mix the batter until smooth and fully combined without overmixing.
- Incorporate boiling water: Gradually pour in the boiling water while stirring continuously; the batter will be thin, which is normal and ensures a moist cake.
- Pour batter and bake: Evenly divide the cake batter between the two prepared pans and smooth the tops. Place in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool the cakes: Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer the cakes carefully onto a wire rack to cool completely before assembling.
- Prepare the ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer gently. Pour the hot cream over the chopped semi-sweet chocolate placed in a heatproof bowl. Let it sit for 2-3 minutes to soften the chocolate, then whisk together until smooth and glossy. Allow the ganache to cool and thicken slightly to a spreadable consistency.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread a generous layer of chocolate frosting evenly over the top, then sprinkle mini chocolate chips evenly across the frosting.
- Add the second cake layer and ganache: Carefully place the second cake layer on top of the frosted layer. Pour the ganache over the top, allowing it to drip naturally down the sides for a dramatic effect.
- Decorate and serve: If desired, pipe or spread whipped cream around the top edge of the cake. Garnish with chocolate shavings, additional chocolate chips or chunks, and optionally, sprinkles or edible glitter for an extra festive look.
- Slice and enjoy: Serve the cake immediately for best texture, or refrigerate to set the ganache further and enjoy later. Bring to room temperature before serving if refrigerated.
Notes
- Ensure the cake layers are completely cool before frosting and assembling to prevent melting the frosting or ganache.
- Boiling water in the batter helps bloom the cocoa powder, intensifying the chocolate flavor and keeping the cake moist.
- For a dairy-free version, substitute the milk with almond or oat milk, use dairy-free chocolate, and choose appropriate frosting.
- Store leftovers covered in the refrigerator for up to 3 days; allow to come to room temperature before serving for best texture and flavor.
- You can prepare the ganache ahead of time and refrigerate it; rewarm slightly to spread if needed.
