Description
This Epic Chocolate Overload Explosion Cake is a decadent and rich dessert perfect for chocolate lovers and special celebrations. Featuring a moist and tender chocolate cake layered with creamy cocoa frosting, topped with a drizzle of chocolate ganache and an assortment of chocolate candies, this show-stopping cake promises a burst of chocolate flavor in every bite.
Ingredients
Scale
Cake
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
- 1 cup semisweet chocolate chips
Frosting and Topping
- 1½ cups unsalted butter
- 4 cups powdered sugar
- 1 cup unsweetened cocoa powder
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup chocolate ganache (for drizzle)
- Assorted chocolate candies and chunks (such as truffles, bars, chips, and sprinkles)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F. Grease and lightly flour three 8-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt, ensuring there are no lumps.
- Add wet ingredients: To the dry ingredients, add eggs, buttermilk, vegetable oil, and vanilla extract. Mix thoroughly until the batter becomes smooth and homogeneous.
- Incorporate hot coffee: Slowly stir in the hot brewed coffee; this thins the batter and intensifies the chocolate flavor. Mix until well combined.
- Fold in chocolate chips: Gently fold in the semisweet chocolate chips to distribute them evenly throughout the batter.
- Divide and bake: Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
- Cool the cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them onto wire racks to cool completely.
- Make the frosting: Beat unsalted butter until fluffy. Sift in powdered sugar and cocoa powder and beat until fully combined. Add heavy cream, vanilla extract, and salt, beating the mixture until it’s light and creamy.
- Assemble the cake: Frost the bottoms of each cake layer, stacking them evenly with a generous layer of frosting in between. Then cover the entire outside of the cake, smoothing the sides carefully.
- Add toppings and set: Drizzle warm chocolate ganache over the top, then decorate with a generous assortment of chocolate candies and chunks. Chill the cake slightly to set the frosting and ganache before slicing and serving.
Notes
- For an even richer chocolate experience, use dark chocolate cocoa powder and consider filling the layers with fudge sauce or chocolate mousse instead of frosting alone.
- This cake is ideal for birthdays or large celebrations and serves a crowd comfortably.
- Ensure the coffee is hot but not boiling when adding to avoid cooking the eggs prematurely in the batter.
- Let the cake fully cool before frosting to prevent melting or sliding.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
