Description
Indulge in the ultimate chocolate dessert with this Chocolate Overload Explosion Cake. Featuring layers of rich chocolate cake, creamy chocolate mousse, and smooth chocolate buttercream frosting, this cake is topped with a decadent chocolate ganache drip and loaded with various chocolate decorations. Perfect for special occasions, this cake promises an explosion of chocolate in every bite.
Ingredients
For the Chocolate Cake:
1 ¾ cups all-purpose flour
2 cups granulated sugar
1 cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot coffee
For the Chocolate Mousse Filling:
8 ounces semi-sweet chocolate, chopped
1/2 cup heavy cream (for melting chocolate)
2 cups heavy whipping cream (for whipping)
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Chocolate Buttercream Frosting:
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
½ cup unsweetened cocoa powder
1/3 cup heavy cream
1 teaspoon vanilla extract
For the Chocolate Ganache Drip:
4 ounces semi-sweet chocolate, chopped
¼ cup heavy cream
For the Chocolate Overload Decorations:
Chocolate shavings
Chocolate curls
Brownie bites
Chocolate truffles
Mini chocolate chips
Chocolate candies (M&M’s, Hershey’s Kisses, etc.)
Instructions
- Bake the Chocolate Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until combined.
- Slowly add hot coffee, mixing until the batter is smooth.
- Divide batter evenly between the pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool completely before assembling.
- Make the Chocolate Mousse Filling:
- Melt chopped chocolate with 1/2 cup heavy cream.
- Whip 2 cups heavy cream with powdered sugar and vanilla until stiff peaks form.
- Fold cooled chocolate mixture into whipped cream.
- Prepare the Chocolate Buttercream Frosting:
- Beat softened butter until creamy.
- Gradually add powdered sugar and cocoa powder, alternating with heavy cream, until fluffy.
- Stir in vanilla extract.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread with chocolate mousse.
- Top with the second cake layer and frost with chocolate buttercream.
- Create the Ganache Drip:
- Heat cream and pour over chopped chocolate, stirring until smooth.
- Let cool slightly, then pour over the cake, allowing it to drip down the sides.
- Decorate with Chocolate Overload:
- Garnish with chocolate shavings, curls, brownie bites, truffles, and candies.
- Chill and Serve:
- Refrigerate for at least 2 hours to set. Serve chilled.
Notes
For a more intense chocolate flavor, use dark chocolate for the mousse and ganache.
The cake can be made a day in advance and stored in the refrigerator.
Customize the decorations to your liking with your favorite chocolate treats.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 650 kcal per slice