Description
This Epic Chocolate Overload Explosion Cake is a decadent and rich dessert perfect for chocolate lovers. Featuring layers of moist chocolate cake, a luscious chocolate frosting with mini chocolate chips, and a silky ganache drizzle, this cake delivers intense chocolate flavor and a beautiful presentation with optional whipped cream and chocolate decorations.
Ingredients
Scale
Cake
- 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
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
Assembly 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 the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Stir well until evenly mixed.
- Add wet ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix the batter until smooth and homogeneous.
- Incorporate boiling water: Gradually add the boiling water to the batter while stirring continuously. The batter will be thin, which is normal for this recipe.
- Bake the cakes: Pour the batter evenly into the prepared cake pans. Place them in the preheated oven.
- Bake until done: Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Remove the pans from the oven and let the cakes cool inside the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
- Prepare the ganache: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer gently, avoiding boiling.
- Make the ganache: Pour the hot cream over the chopped semi-sweet chocolate placed in a heatproof bowl. Let it stand for 2 to 3 minutes, then whisk until the mixture is smooth and glossy. Allow it to cool and thicken slightly before using.
- Assemble the cake base layer: Place one cake layer on a serving plate. Spread a generous layer of chocolate frosting evenly over the top layer of the cake.
- Add mini chocolate chips: Sprinkle mini chocolate chips on top of the chocolate frosting to add texture and extra chocolate bursts.
- Top with the second layer: Place the second cake layer on top of the frosted first layer. Then pour the prepared ganache over the entire cake, letting it drip tantalizingly down the sides.
- Decorate: If desired, spread whipped cream around the top edge of the cake. Garnish with chocolate shavings, additional chocolate chips, or edible sprinkles to enhance appearance and flavor.
- Serve: Slice and serve the cake immediately for best freshness, or refrigerate for later consumption.
Notes
- The boiling water thins the batter and helps to intensify the cocoa flavor, so the thin consistency is expected.
- You can substitute whole milk with buttermilk for a richer crumb and slight tanginess.
- The ganache can be made a day ahead and refrigerated; just warm slightly before using.
- For a dairy-free version, substitute the heavy cream with coconut cream and use dairy-free chocolate.
- Ensure cakes are completely cool before ganache application to prevent melting or sliding.
- Store leftovers refrigerated in an airtight container for up to 3-4 days.
