Description
Indulge in the ultimate chocolate lover’s dream with this Epic Chocolate Overload Explosion Cake. Layers of rich chocolate cake, decadent ganache, and creamy buttercream are topped with a variety of chocolate candies for a show-stopping dessert that’s perfect for any celebration.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup semisweet chocolate chips
- 1 batch chocolate ganache (8 oz semisweet chocolate + 1 cup heavy cream)
- 1 ½ cups chocolate buttercream frosting
- Assorted chocolate candies and bars (chopped or whole, for topping)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add eggs, milk, oil, and vanilla; beat for 2 minutes. Stir in boiling water. Fold in chocolate chips.
- Bake: Divide batter among pans. Bake for 30–35 minutes. Cool cakes in pans, then on wire racks.
- Make Ganache: Heat cream, pour over chocolate, stir until smooth.
- Assemble: Level cakes if needed. Stack with buttercream between layers. Pour ganache over the top.
- Decorate: Press assorted chocolates onto the cake. Chill before serving.
Notes
- You can use any combination of your favorite chocolate candies like peanut butter cups, truffles, chocolate-covered pretzels, or cookies.
- This cake is best made a day in advance for deeper flavor and easier slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 640
- Sugar: 54g
- Sodium: 380mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 82g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 65mg
