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Epic Chocolate Overload Explosion Cake Recipe

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4.1 from 86 reviews

  • Author: Emma
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x

Description

Indulge in the ultimate chocolate lover’s dream with this Epic Chocolate Overload Explosion Cake. Moist, rich, and bursting with layers of luscious chocolate ganache, chocolate chips, and optional mini marshmallows, this cake offers an unforgettable decadent experience. Perfect for special occasions or anytime you crave an intense chocolate fix, it’s easy to prepare with simple ingredients and straightforward steps.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

Additional Mix-ins and Toppings

  • 1 cup chocolate chips (optional, for added richness in the batter)
  • 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)

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)

Instructions

  1. Prepare the cake batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. In a large bowl, sift together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to combine.
  2. Mix wet ingredients: To the dry ingredients, add eggs, whole milk (or almond milk), vegetable oil, and vanilla extract. Mix well until the batter is fully combined.
  3. Add boiling water: Carefully and gradually pour in the boiling water while mixing. The batter will be thin, which is expected and will yield a moist cake.
  4. Pour and add chocolate chips: Evenly divide the batter between the two prepared cake pans. If using, sprinkle chocolate chips on top of the batter in each pan for a richer chocolate texture.
  5. Bake the cake: Place the cake pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  6. Prepare the ganache: While the cakes are cooling, gently heat the heavy cream in a saucepan over medium heat until it begins to simmer (avoid boiling). Remove from heat and pour the hot cream over the chopped semi-sweet or dark chocolate placed in a heatproof bowl. Let it sit for 2-3 minutes, then stir vigorously until the mixture is smooth and glossy. Stir in 2 tablespoons unsalted butter if desired, to achieve a silky texture. Let the ganache cool slightly until it thickens to a spreadable consistency.
  7. Assemble the cake: Place one cooled cake layer on a serving plate. Spread a generous layer of chocolate ganache over the top. Scatter chocolate chips or chunks and mini marshmallows (if using) over the ganache layer. Carefully place the second cake layer on top.
  8. Top and decorate: Pour the remaining ganache over the top of the assembled cake, allowing it to drip naturally down the sides. Finish by decorating with sprinkles, whipped cream, or extra chocolate chips according to your preference.
  9. Serve: Allow the cake to set for a few minutes to let the ganache firm up slightly before slicing. Serve and enjoy the ultimate chocolate overload experience!

Notes

  • For a dairy-free version, substitute whole milk with almond milk and heavy cream with coconut cream.
  • The boiling water thins the batter but makes the cake incredibly moist; do not skip this step.
  • Optional chocolate chips and mini marshmallows inside the cake add texture and extra bursts of sweetness.
  • Let the cake cool completely before assembling to prevent ganache from melting.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • This cake can be prepared a day ahead and refrigerated to enhance flavors and ease serving.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://therecipeshome.com/epic-chocolate-overload-explosion-cake-recipe-2/