Description

Epic Chocolate Overload Explosion Cake is a decadent, rich chocolate cake perfect for chocolate lovers. Featuring a moist, tender crumb enhanced with cocoa powder and chocolate chips, this cake is layered and topped with a luscious homemade chocolate ganache, creating a multi-layered explosion of chocolate flavors that delights every bite. Ideal for celebrations or any occasion that calls for a chocolate indulgence.

Ingredients

Scale

Cake Batter

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

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 & Toppings

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)

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Instructions

Prepare the cake pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes don’t stick and bake evenly.
Mix dry ingredients: In a large bowl, sift together the flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. This step ensures a smooth batter without lumps.
Add wet ingredients: Into the dry mixture, add the eggs, milk, vegetable oil, and vanilla extract. Mix well until fully combined and smooth.
Incorporate boiling water: Gradually pour in the boiling water while mixing gently. The batter will be thin, which is expected and helps create a moist texture.
Fill the pans: Pour the batter evenly into the prepared cake pans. If using, sprinkle chocolate chips over the batter in each pan for pockets of melted chocolate.
Bake the cakes: Place the pans in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
Cool cakes: Let the cakes cool in the pans for about 10 minutes, then carefully remove them and place on wire racks to cool completely before assembling.
Prepare ganache: While the cakes cool, heat the heavy cream in a saucepan over medium heat until it just starts to simmer, avoiding a full boil.
Make ganache: Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy. For a silkier texture, stir in unsalted butter if desired. Allow the ganache to cool slightly before use.
Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of chocolate ganache over the top, then sprinkle chocolate chips or chunks and mini marshmallows if using.
Add second layer: Place the second cake layer over the fillings carefully.
Top with ganache: Pour the remaining ganache over the entire cake, allowing it to drip down the sides for an elegant finish. Decorate with sprinkles, whipped cream, or extra chocolate chips as you like.
Serve: Let the cake set for a few minutes so the ganache firms slightly before slicing and serving. Enjoy the ultimate chocolate indulgence!

Notes

To make this recipe dairy-free, substitute whole milk with almond milk and heavy cream with coconut cream.
Chocolate chips in the batter and for layering add extra pockets of melted chocolate, enhancing the chocolate explosion.
Letting the cake cool completely before assembling prevents the ganache from melting and sliding off.
You can store the cake covered at room temperature for 2 days or refrigerate it for up to 5 days. Bring to room temperature before serving for best texture.
For a richer cake, use dark chocolate rather than semi-sweet in the ganache and throughout.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American