Epic Chocolate Overload Explosion Cake

Description:

A dream come true for chocolate lovers! This Epic Chocolate Overload Explosion Cake is a rich, moist chocolate cake layered with creamy chocolate ganache, silky chocolate buttercream, and loaded with chocolate chips, chunks, and drizzles. Every bite bursts with deep chocolate flavor, making it the ultimate indulgence for birthdays, celebrations, or anytime you crave a chocolate explosion!

Origin:

Inspired by classic chocolate layer cakes, this decadent dessert takes chocolate indulgence to the next level, combining multiple textures and flavors to create a show-stopping explosion of chocolate goodness.

Ingredients (Quantity)

For the Chocolate Cake:

• 2 ½ cups (315g) all-purpose flour
• 1 cup (120g) unsweetened cocoa powder
• 2 ½ tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
• 1 cup (240ml) hot water or coffee (enhances chocolate flavor)
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs
• 2 tsp vanilla extract

For the Chocolate Ganache:

• 1 cup (170g) semi-sweet or dark chocolate, chopped
• ½ cup (120ml) heavy cream
• 1 tbsp unsalted butter

For the Chocolate Buttercream Frosting:

• 1 ½ cups (340g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• ¾ cup (90g) unsweetened cocoa powder
• ¼ cup (60ml) heavy cream or milk
• 2 tsp vanilla extract
• ½ tsp salt

For the Chocolate Explosion (Toppings):

• ½ cup (85g) chocolate chips (milk, dark, or white)
• ½ cup (85g) chopped chocolate bars
• ¼ cup (40g) mini chocolate-covered candies (M&Ms, Maltesers, etc.)
• ½ cup (85g) crushed chocolate cookies (Oreos, chocolate wafers)
• Extra chocolate drizzle (melted chocolate or extra ganache)

Ingredients (Optional):

• Nutella or peanut butter for a surprise filling
• Caramel drizzle for extra richness
• Espresso powder (1 tsp) for enhanced chocolate depth

Instructions:

1. Prepare the Chocolate Cake:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla.
5. Alternate adding dry ingredients and buttermilk, mixing gently.
6. Stir in hot coffee or water until the batter is smooth.
7. Divide batter evenly between pans and bake for 25-30 minutes.
8. Cool cakes completely before assembling.

2. Make the Chocolate Ganache:

1. Heat heavy cream until hot but not boiling.
2. Pour over chopped chocolate and stir until smooth.
3. Stir in butter and let cool until thickened.

3. Make the Chocolate Buttercream:

1. Beat butter until creamy.
2. Gradually mix in powdered sugar and cocoa powder.
3. Add heavy cream, vanilla, and salt. Beat until fluffy.

4. Assemble the Cake:

1. Place the first cake layer on a plate. Spread a layer of ganache and buttercream.
2. Add the second cake layer and repeat.
3. Place the final layer on top and frost the entire cake with buttercream.

5. Create the Chocolate Explosion:

1. Pour remaining ganache over the cake, letting it drip down the sides.
2. Decorate with chocolate chips, chunks, candies, and crushed cookies.
3. Add extra chocolate drizzle for the ultimate explosion effect!

Tips for Success:

• Use high-quality chocolate for the best flavor.
• Let the ganache thicken slightly before pouring for perfect drips.
• Chill the cake before slicing for cleaner layers.

Recommendations:

• Pair with a glass of milk or hot espresso.
• Store in an airtight container in the fridge for up to 4 days.

Nutrition (Per Slice, Approximate):

• Calories: 650 kcal
• Carbohydrates: 85g
• Protein: 7g
• Fat: 34g
• Sugar: 60g
• Fiber: 5g
• Sodium: 280mg

Would you like any modifications, like a gluten-free or keto version?