Chocolate Overload Explosion Cake
This Epic Chocolate Overload Explosion Cake is a rich, decadent celebration of chocolate, featuring moist layers and silky ganache, perfect for any special occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1.5 tsp baking soda
- 0.5 tsp salt
- 2 cups granulated sugar
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot coffee
Ganache and Decorations
- 1.5 cups heavy cream
- 2 cups semi-sweet chocolate chips
- Assorted chocolates (truffles, bars, chocolate shards, etc.)
- Chocolate chips
- Grated chocolate
- Chocolate syrup or drizzle
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the sugar, buttermilk, vegetable oil, eggs, and vanilla extract.
- Gradually mix the dry ingredients into the wet mixture until you have a smooth batter.
- Stir in the hot coffee until combined.
- Divide the batter evenly among the prepared pans and bake for 25–30 minutes.
- Allow the cakes to cool completely.
Ganache
- To make the ganache, heat the heavy cream in a saucepan until it simmers.
- Pour the hot cream over the chocolate chips and let it sit for a few minutes.
- Then, whisk until smooth and allow it to cool down.
Assembly
- Once the cakes are cool, begin assembling by stacking the layers with ganache in between.
- Decorate the top of the cake with the remaining ganache and arrange assorted chocolates on top for decoration.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Notes
Keep any leftovers in an airtight container in the refrigerator. This cake can last about 3–4 days in the fridge without losing its deliciousness. Make sure to chill it properly, so it remains fresh.