Description
Indulge in the ultimate chocolate experience with this Epic Chocolate Overload Explosion Cake. Moist, rich chocolate layers are soaked in a decadent ganache, layered with chocolate chips and mini marshmallows, and finished with a glossy chocolate drizzle and fun toppings. Perfect for chocoholics seeking a show-stopping dessert for any celebration.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk (or almond milk for dairy-free)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup chocolate chips (optional, for added richness)
Ganache Ingredients
- 1 cup heavy cream (or coconut cream for dairy-free)
- 8 oz semi-sweet or dark chocolate (chopped or chips)
- 2 tablespoons unsalted butter (optional, for extra shine)
Assembly and Decoration
- 1 cup chocolate chips or chunks (for layering inside the cake)
- 1/2 cup mini marshmallows (optional)
- Sprinkles, whipped cream, or extra chocolate chips (for topping)
Instructions
- Prepare the cake batter: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract and beat until well combined and smooth.
- Add boiling water: Gradually pour the boiling water into the batter while mixing carefully. Don’t worry if the batter is thin—it’s meant to be this way for a moist cake texture.
- Pour batter and add chips: Divide the batter evenly into the prepared pans. Optionally, sprinkle chocolate chips evenly on top of the batter for added richness.
- Bake the cake layers: Bake the cakes for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the ganache: While the cakes cool, heat the heavy cream in a saucepan over medium heat until just simmering—avoid boiling. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2 to 3 minutes so the chocolate softens, then stir gently until the mixture is smooth and glossy. Stir in the butter if you want an extra shiny and silky ganache. Allow the ganache to cool slightly to thicken.
- Assemble the cake: Place one cooled cake layer on your serving plate. Spread a generous layer of ganache over it. Scatter chocolate chips or chunks and mini marshmallows on top if using. Carefully place the second cake layer on top.
- Finish and decorate: Pour the remaining ganache over the top of the cake, allowing it to drip down the sides for a decadent effect. Decorate with sprinkles, whipped cream, or extra chocolate chips to your liking.
- Serve: Let the cake set for a few minutes to allow the ganache to firm up slightly. Slice and serve this chocolate overload explosion to delighted guests!
Notes
- You can substitute almond milk and coconut cream for a dairy-free version.
- Adding boiling water to the batter creates a smoother, moister cake texture.
- Optional chocolate chips and mini marshmallows inside the layers add delightful texture and bursts of sweetness.
- Use a serrated knife to cut the cake cleanly once ganache has set.
- Store leftovers covered in the refrigerator for up to 3 days.
