Dive into the ultimate dessert experience with the Epic Chocolate Overload Explosion Cake! This towering masterpiece is a chocolate lover’s dream, featuring layers of moist chocolate cake, silky chocolate mousse, rich buttercream frosting, and a decadent ganache drip. To top it all off, a chocolate overload of brownie bites, truffles, curls, and candies creates a visually stunning and utterly indulgent dessert. Perfect for celebrations or simply indulging your chocolate cravings, this cake is guaranteed to impress.
Ingredients
For the Chocolate Cake:
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ 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
- ½ cup heavy cream (for melting chocolate)
- 2 cups heavy whipping cream (for whipping)
- ¼ 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
- ⅓ 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 (e.g., M&M’s, Hershey’s Kisses)
Preparation
Step 1: Bake the Chocolate Cake
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- In a large mixing 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. Mix until well combined.
- Slowly pour in the hot coffee, mixing until the batter is smooth.
- Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely before assembling.
Step 2: Prepare the Chocolate Mousse Filling
- Place the chopped chocolate in a heatproof bowl.
- Heat ½ cup heavy cream until it just begins to simmer, then pour it over the chocolate. Let it sit for 1 minute before whisking until smooth. Allow the mixture to cool slightly.
- In a chilled mixing bowl, whip the remaining 2 cups of heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the cooled chocolate mixture into the whipped cream until fully combined.
Step 3: Make the Chocolate Buttercream Frosting
- In a large bowl, beat the softened butter until smooth and creamy.
- Gradually add powdered sugar and cocoa powder, alternating with heavy cream, and beat until the frosting is light and fluffy.
- Stir in the vanilla extract.
Step 4: Assemble the Cake
- Place one chocolate cake layer on a serving plate. Spread a generous layer of chocolate mousse filling over the cake.
- Top with the second cake layer and frost the entire cake with the prepared chocolate buttercream frosting. Smooth the sides and top with a spatula.
Step 5: Create the Ganache Drip
- Place the chopped chocolate in a heatproof bowl.
- Heat the heavy cream until it begins to simmer, then pour it over the chocolate. Let it sit for 2 minutes before stirring until smooth.
- Allow the ganache to cool slightly until it thickens but is still pourable.
- Pour the ganache over the top of the cake, letting it drip elegantly down the sides.
Step 6: Decorate with Chocolate Overload
- Arrange chocolate shavings, curls, brownie bites, truffles, mini chocolate chips, and candies on top of the cake and around the base. Get creative with the arrangement for a dramatic effect.
Step 7: Chill and Serve
- Refrigerate the cake for at least 2 hours, or until the mousse and ganache are fully set.
- Slice and serve this decadent chocolate masterpiece chilled for the best experience.
Cooking Notes
- For a deeper chocolate flavor, opt for dark cocoa powder and high-quality chocolate.
- If you don’t have buttermilk, substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar.
- A springform pan can make it easier to release the cake for a professional finish.
Serving Suggestions
- Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
- Pair it with a cup of coffee or a glass of cold milk for a delightful combination.
Tips
- Ensure all ingredients are at room temperature for smoother mixing.
- Use a serrated knife to slice the cake for clean and neat portions.
- Make the cake a day in advance to allow the flavors to meld and enhance.
Prep Time:1 hour
Cooking Time:30 minutes
Total Time:1 hour 30 minutes
Nutritional Information (Per Slice):
- Calories: 550
- Protein: 6g
- Sodium: 250mg
FAQs
1. Can I freeze the cake?
Yes! Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
2. Can I use milk chocolate for the ganache?
Absolutely! Milk chocolate provides a sweeter alternative to semi-sweet chocolate. Adjust sweetness in other layers if needed.
3. How can I make this cake gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour. Ensure all other ingredients, like cocoa powder, are gluten-free.
Conclusion
The Epic Chocolate Overload Explosion Cake is a celebration of all things chocolate, from its moist layers to its creamy mousse and decadent ganache. Perfect for birthdays, holidays, or special occasions, this dessert is guaranteed to wow your guests and leave them craving more. Get ready to create a chocolate explosion that will be remembered long after the last slice is gone!
Print
Epic Chocolate Overload Explosion Cake
- Total Time: 1 hour 30 minutes
Ingredients
Scale
Ingredients
For the Chocolate Cake:
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ 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
- ½ cup heavy cream (for melting chocolate)
- 2 cups heavy whipping cream (for whipping)
- ¼ 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
- ⅓ 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 (e.g., M&M’s, Hershey’s Kisses)
Instructions
Preparation
Step 1: Bake the Chocolate Cake
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- In a large mixing 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. Mix until well combined.
- Slowly pour in the hot coffee, mixing until the batter is smooth.
- Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely before assembling.
Step 2: Prepare the Chocolate Mousse Filling
- Place the chopped chocolate in a heatproof bowl.
- Heat ½ cup heavy cream until it just begins to simmer, then pour it over the chocolate. Let it sit for 1 minute before whisking until smooth. Allow the mixture to cool slightly.
- In a chilled mixing bowl, whip the remaining 2 cups of heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the cooled chocolate mixture into the whipped cream until fully combined.
Step 3: Make the Chocolate Buttercream Frosting
- In a large bowl, beat the softened butter until smooth and creamy.
- Gradually add powdered sugar and cocoa powder, alternating with heavy cream, and beat until the frosting is light and fluffy.
- Stir in the vanilla extract.
Step 4: Assemble the Cake
- Place one chocolate cake layer on a serving plate. Spread a generous layer of chocolate mousse filling over the cake.
- Top with the second cake layer and frost the entire cake with the prepared chocolate buttercream frosting. Smooth the sides and top with a spatula.
Step 5: Create the Ganache Drip
- Place the chopped chocolate in a heatproof bowl.
- Heat the heavy cream until it begins to simmer, then pour it over the chocolate. Let it sit for 2 minutes before stirring until smooth.
- Allow the ganache to cool slightly until it thickens but is still pourable.
- Pour the ganache over the top of the cake, letting it drip elegantly down the sides.
Step 6: Decorate with Chocolate Overload
- Arrange chocolate shavings, curls, brownie bites, truffles, mini chocolate chips, and candies on top of the cake and around the base. Get creative with the arrangement for a dramatic effect.
Step 7: Chill and Serve
- Refrigerate the cake for at least 2 hours, or until the mousse and ganache are fully set.
- Slice and serve this decadent chocolate masterpiece chilled for the best experience.
Notes
Cooking Notes
- For a deeper chocolate flavor, opt for dark cocoa powder and high-quality chocolate.
- If you don’t have buttermilk, substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar.
- A springform pan can make it easier to release the cake for a professional finish.
- Prep Time: 1 hour
- Cook Time: 30 minutes
Nutrition
- Calories: 550
- Sodium: 250mg
- Protein: 6g