Description
Indulge in this Epic Chocolate Overload Explosion Cake, a decadent and rich chocolate cake layered with luscious chocolate ganache and studded with chocolate chips and mini marshmallows. Perfect for any chocolate lover, this cake combines moist, cocoa-infused layers with a silky ganache topping that drips deliciously down the sides, creating a spectacular dessert centerpiece.
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)
Filling 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 Pans and Oven: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients and Wet Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. To this, add the eggs, whole milk (or almond milk), vegetable oil, and vanilla extract. Mix well until fully combined and smooth.
- Add Boiling Water: Gradually pour in the boiling water while mixing carefully. The batter will become thin, which is normal and ensures a moist cake.
- Fill Cake Pans: Divide the batter evenly between the two prepared cake pans. If using chocolate chips, sprinkle them evenly over the top of each batter-filled pan for added richness.
- Bake the Cake: Place the pans in the oven and bake for 30 to 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.
- Heat Cream for Ganache: While the cakes cool, pour the heavy cream (or coconut cream) into a saucepan and heat it over medium heat until it just begins to simmer without boiling.
- Make Chocolate Ganache: Pour the hot cream over the chopped semi-sweet or dark chocolate in a heatproof bowl. Let it sit for 2 to 3 minutes, then stir gently until the ganache is smooth and glossy. For extra shine and creaminess, stir in unsalted butter if desired. Allow the ganache to cool slightly to thicken.
- Assemble Cake Layers: Place one cooled 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. Carefully place the second cake layer on top.
- Finish with Ganache and Decoration: Pour the remaining ganache over the top of the cake, allowing it to drip naturally down the sides. Decorate with sprinkles, whipped cream, or extra chocolate chips according to your preference.
- Set and Serve: Let the cake set for a few minutes so the ganache firms up slightly before slicing. Serve and enjoy the ultimate chocolate overload experience!
Notes
- The batter will be thin after adding boiling water, which is normal and results in a moist cake.
- For a dairy-free version, substitute whole milk with almond milk and heavy cream with coconut cream.
- Optional chocolate chips and mini marshmallows add texture and extra chocolate flavor.
- Allow cakes to cool completely before assembling to prevent ganache from melting.
- Use a serrated knife for clean cake slices once ganache has set.
