Description
The Epic Chocolate Overload Explosion Cake is an ultra-decadent, showstopping dessert perfect for serious chocolate lovers. This rich layered cake features moist chocolate cake layers filled with creamy chocolate ganache, frosted with luscious chocolate buttercream, and finished with a dramatic chocolate drip. Crowning the cake is an impressive assortment of candy bars, truffles, sprinkles, and more, creating a stunning bakery-style centerpiece that’s perfect for special celebrations.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee or boiling water
For the ganache filling:
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
For the chocolate buttercream:
- 1½ cups unsalted butter, softened
- ½ cup unsweetened cocoa powder
- 5 cups powdered sugar
- ½ cup heavy cream (plus more as needed)
- 1 teaspoon vanilla extract
- Pinch of salt
For the chocolate drip:
- ½ cup heavy cream
- 4 oz dark chocolate, chopped
For decoration:
- Assorted chocolate candies (chocolate bars, truffles, malt balls, chocolate chips, sprinkles, fudge pieces, etc.)
Instructions
- Prepare the cake pans and batter: Preheat oven to 350°F (177°C). Grease and line three 8-inch round cake pans with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Mix wet ingredients and combine: Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth. Slowly add hot coffee or boiling water while stirring, ensuring the batter is smooth and slightly thin.
- Bake the cake layers: Divide the batter evenly among the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely before removing from pans.
- Make the ganache filling: Heat heavy cream until just simmering, then pour over the chopped semi-sweet chocolate. Let it sit for 2 minutes to soften, then stir gently until smooth and glossy. Chill the ganache until it thickens to a spreadable consistency.
- Prepare the chocolate buttercream: Beat the softened butter until creamy and smooth. Add cocoa powder and mix well. Gradually beat in powdered sugar. Add vanilla extract, pinch of salt, and heavy cream; continue beating until light, fluffy, and spreadable. Add more cream as needed.
- Assemble the cake layers: Place one cake layer on a serving plate or cake board. Spread an even layer of ganache over the top. Repeat with the second cake layer and ganache. Top with the final cake layer.
- Frost the cake: Cover the entire cake with the prepared chocolate buttercream, smoothing it out evenly. Chill the cake in the refrigerator for 15 minutes to firm up the frosting.
- Prepare the chocolate drip: Heat heavy cream and pour over chopped dark chocolate, stirring until fully melted and smooth. Allow to cool slightly until warm but not hot.
- Apply the drip: Using a spoon or piping bag, carefully drip the chocolate mixture over the edges of the chilled cake, allowing drips to cascade down the sides. Spread any remaining chocolate over the top of the cake.
- Decorate the cake: Generously decorate the top with assorted chocolate candies, stacking and layering to create an “explosion” effect. Optionally add sprinkles or edible glitter. Chill the cake again to set the drip and decorations before slicing and serving.
Notes
- Use a rotating cake stand and bench scraper to achieve smooth and even frosting.
- Hot coffee enhances the chocolate flavor; substitute hot water if preferred.
- This cake can be made 1–2 days in advance and stored in the refrigerator.
- Allow the cake to come to room temperature before serving for the best texture and flavor.
