🍫 Epic Chocolate Overload Explosion Cake: A Chocolate Lover’s Dream 🍥
If you’re a true chocolate enthusiast, this Epic Chocolate Overload Explosion Cake is the ultimate dessert for you. Featuring rich, moist chocolate cake layers, decadent ganache filling, creamy frosting, and a show-stopping topping of assorted chocolates, this cake is perfect for celebrations or indulgent moments at home.
Ingredients
For the Chocolate Cake Layers:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
For the Chocolate Ganache Filling:
- 1 cup heavy cream
- 1 1/2 cups dark chocolate chips
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 cup cocoa powder
- 1/2 cup heavy cream
- 1 tsp vanilla extract
For Decoration:
- Assorted chocolate bars, chopped
- Mini chocolate chips
- Chocolate shavings or curls
Instructions
1️⃣ Bake the Cake Layers:
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, vegetable oil, eggs, and vanilla extract. Mix until smooth, then stir in the boiling water. (The batter will be thin—this ensures a moist cake!)
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans before removing.
2️⃣ Make the Ganache:
- Heat the heavy cream in a saucepan until just simmering (do not boil).
- Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy.
- Allow the ganache to cool until slightly thickened but still spreadable.
3️⃣ Prepare the Frosting:
- Beat softened butter with a hand or stand mixer until light and fluffy.
- Gradually add powdered sugar and cocoa powder, beating on low speed.
- Pour in the heavy cream and vanilla extract, then increase speed to high and beat until creamy and smooth.
4️⃣ Assemble the Cake:
- Place one cake layer on a serving plate or cake stand. Spread a generous amount of ganache over the top.
- Repeat with the second layer, spreading ganache between layers. Place the final layer on top.
- Frost the top and sides of the cake with the prepared chocolate frosting.
5️⃣ Decorate:
- Top the cake with an assortment of chopped chocolate bars, mini chocolate chips, and chocolate shavings for a dramatic, eye-catching effect.
Tips for Success:
- Use high-quality cocoa: Opt for Dutch-processed cocoa powder for a richer, smoother flavor.
- Chill the ganache slightly: Let the ganache cool until it’s thick enough to spread but not too firm to work with.
- Smooth frosting: Run an offset spatula under warm water and dry it before smoothing the frosting for a professional finish.
Frequently Asked Questions:
Q: Can I make this cake ahead of time?
A: Yes! Bake the cake layers up to two days in advance and store them tightly wrapped in plastic wrap at room temperature. Assemble and frost on the day of serving.
Q: Can I freeze the cake?
A: Absolutely. Freeze the assembled and frosted cake without decorations for up to 1 month. Add toppings after thawing.
Q: Can I use milk chocolate for the ganache?
A: Yes, but the ganache will be sweeter. Mix dark and milk chocolate for a balanced flavor.
Common Mistakes and Solutions:
- Mistake 1: Dry cake layers.
Solution: Do not overbake! Check the cake a few minutes before the suggested baking time. - Mistake 2: Runny ganache.
Solution: Let the ganache cool to room temperature until it thickens to a spreadable consistency. - Mistake 3: Uneven cake layers.
Solution: Level the tops of the cake layers with a serrated knife before assembling for stability.
Don’t miss interesting posts on Famousbio
