Chocolate Overload Explosion Cake Recipe

Chocolate Overload Explosion Cake Recipe

Ingredients:

- 1 3/4 cups all-purpose flour

- 3/4 cup unsweetened cocoa powder

- 1 1/2 teaspoons baking powder

- 1 1/2 teaspoons baking soda

- 1 teaspoon salt

- 2 cups granulated sugar

- 2 large eggs

- 1 cup whole milk

- 1/2 cup vegetable oil

- 2 teaspoons vanilla extract

- 1 cup boiling water

- 1 pint chocolate ice cream (softened slightly)

- 1 cup semi-sweet chocolate chips

- 1/2 cup heavy cream

- 1 cup mini chocolate chips

- 1 cup crushed Oreos

- 1/2 cup chopped chocolate candy bars (such as Snickers or Twix)

- Chocolate sauce (for drizzling)

Directions:

1. Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add in the granulated sugar, eggs, milk, vegetable oil, and vanilla extract, mixing until you achieve a smooth batter. Gradually stir in the boiling water; the batter will be thin, which contributes to a moist cake. Divide the prepared batter evenly between the two pans. Place the pans in the oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.

2. For the ice cream layer, line one of the same 9-inch pans with plastic wrap. Spread the softened chocolate ice cream evenly in the pan and place it in the freezer. Freeze for about 2–3 hours until fully solid.

3. To prepare the ganache, heat the heavy cream in a saucepan over medium heat until it begins to gently simmer. Pour the hot cream over the chocolate chips in a bowl. Let this mixture sit for 2–3 minutes, then whisk until it becomes smooth and glossy. Set aside to cool slightly.

4. To assemble the cake, place one of the cooled cake layers on a serving plate. Spread a thin layer of the ganache over the top. Carefully lift the frozen ice cream layer from the pan using the plastic wrap and position it on top of the first cake. Place the second cake layer on top of the ice cream. Pour the remaining ganache over the entire cake, allowing it to cascade down the sides for a visually appealing effect.

5. For the final explosion of toppings, promptly sprinkle mini chocolate chips, crushed Oreos, and chopped chocolate candy bars over the cake. Finish off by drizzling chocolate sauce over the top for an extra delightful chocolatey flair.

6. Finally, chill the cake in the freezer for at least one hour to allow everything to set. When ready to serve, slice the cake and enjoy with additional chocolate sauce or whipped cream for a truly indulgent treat!