Description
Experience the ultimate chocolate indulgence with this Epic Chocolate Overload Explosion Cake. This decadent layered cake combines moist chocolate sponge with rich chocolate ganache, chocolate chips, and optional mini marshmallows for extra gooeyness, finished with decorative sprinkles and whipped cream. Perfect for celebrations or any occasion craving a chocolate explosion.
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 Topping
- 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
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry and Wet Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, vegetable oil, and vanilla extract. Mix well until all ingredients are fully combined into a smooth batter.
- Add Boiling Water: Carefully and gradually add the boiling water to the batter, mixing slowly. Expect the batter to become thin—that’s normal and ensures a moist cake.
- Pour Batter and Add Chocolate Chips: Divide the batter evenly between the prepared pans. If desired, sprinkle chocolate chips on top of the batter for extra richness before baking.
- Bake the Cakes: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare Ganache: While the cakes cool, heat heavy cream in a saucepan over medium heat until it begins to simmer—do not let it boil.
- Make Ganache Mixture: Pour hot cream over chopped chocolate in a heatproof bowl. Let it stand for 2-3 minutes, then stir until smooth and glossy. For an extra shiny ganache, stir in unsalted butter if desired. Allow ganache to cool slightly before use.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a thick layer of ganache evenly over it, then scatter chocolate chips or chunks and optional mini marshmallows on top. Place the second cake layer on top of this filling.
- Final Ganache Layer and Decoration: Pour the remaining ganache over the entire cake, letting it drip naturally down the sides. Decorate with sprinkles, whipped cream, or extra chocolate chips as desired.
- Set and Serve: Allow the cake to set for a few minutes so the ganache firms up slightly. Slice, serve, and enjoy the ultimate chocolate overload!
Notes
- The boiling water makes the cake batter thin, which helps keep the cake moist—do not skip this step.
- For a dairy-free version, substitute almond milk for whole milk and coconut cream for heavy cream.
- Use high-quality cocoa and chocolate for the richest flavor.
- Allow the cake to cool completely before assembling to prevent ganache from melting.
- Optional mini marshmallows add gooey texture inside the cake layers; omit if preferred.
