Brace yourself for the ultimate chocolate experience with this Chocolate Overload Explosion Cake. It’s rich, it’s decadent, and it’s guaranteed to satisfy your deepest chocolate cravings. Perfect for special occasions or when you just need a chocolate fix.
Why This Recipe Works
- Uses a combination of cocoa powder and melted chocolate for a deep, rich flavor.
- The addition of coffee enhances the chocolate taste without making the cake taste like coffee.
- Layers of chocolate ganache and frosting create a moist, luxurious texture.
- Easy to customize with your favorite chocolate types.
- Perfect balance of sweetness and chocolate intensity.
Ingredients
- 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
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
Equipment Needed
- 9-inch round cake pans (2)
- Mixing bowls
- Whisk
- Electric mixer
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. This ensures your cake will release easily after baking. Tip: Use cocoa powder instead of flour for dusting to keep the chocolate theme going.
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sifting helps to avoid lumps and ensures a smooth batter. Tip: For an extra chocolatey flavor, use dark cocoa powder.
Add Wet Ingredients
Add the eggs, milk, oil, and vanilla to the dry ingredients. Mix on medium speed until well combined. Gradually add the boiling water, mixing until the batter is smooth. The batter will be thin, but that’s okay. It bakes up moist and fluffy.
Bake the Cake
Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Make the Ganache
While the cakes cool, make the ganache. Heat the heavy cream until it just begins to boil. Pour over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth. Let it cool slightly before spreading on the cake.
Tips and Tricks
For a smoother ganache, use a high-quality chocolate. If your ganache is too thick, add a little more cream; if too thin, add more chocolate. To make the cake extra moist, brush the layers with simple syrup before frosting. For a professional look, use a piping bag to decorate the cake with additional ganache or frosting.
Recipe Variations
- Add a layer of raspberry jam between the cake layers for a chocolate-raspberry version.
- Mix in chocolate chips or chunks into the batter for added texture.
- Top with chocolate shavings or sprinkles for decoration.
- Use white chocolate ganache for a contrasting look and flavor.
- Add a teaspoon of mint extract to the batter for a chocolate-mint twist.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 substitution blend for best results. The texture might be slightly different, but it will still be delicious.
How do I store the cake?
The cake can be stored at room temperature for up to 2 days, covered. For longer storage, refrigerate for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.
Can I freeze the cake?
Yes, the cake freezes well. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Summary
This Chocolate Overload Explosion Cake is a chocolate lover’s dream, with layers of moist cake and rich ganache. It’s perfect for any occasion and can be customized to suit your taste. Follow the tips and tricks for a professional-looking cake that’s sure to impress.