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Rich Chocolate Overload Explosion Cake Recipe

Rich Chocolate Overload Explosion Cake Recipe
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★★★★★

5 from 24 reviews

Indulge in the Rich Chocolate Overload Explosion Cake, a decadent multi-layer chocolate cake featuring moist Dutch-processed cocoa layers, velvety vanilla buttercream, and a luscious dark chocolate ganache drip. Topped with fresh raspberries, assorted chocolates, nuts, and buttercream swirls, this cake is a stunning centerpiece perfect for celebrations and chocolate lovers alike.

Ingredients

Scale

For the Moist Chocolate Cake (4–5 Layers)

  • 2 cups All-Purpose Flour
  • 2 cups Granulated Sugar
  • 3/4 cup Unsweetened Cocoa Powder (Dutch-processed recommended)
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 cup Buttermilk (room temperature)
  • 1 cup Hot Water or Hot Coffee
  • 1/2 cup Vegetable Oil
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract

For the Classic Vanilla Buttercream

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 4–5 cups Powdered Sugar, sifted
  • 1/2 cup Heavy Cream or Milk
  • 2 teaspoons Vanilla Extract
  • Pinch of Salt

For the Dark Chocolate Ganache Drip

  • 8 oz (225 g) Dark Chocolate, finely chopped
  • 1 cup Heavy Cream

For Decoration and Topping

  • 1 pint Fresh Raspberries
  • Assorted Chocolate Bars, chopped into chunks
  • Assorted Chocolate Candies or Truffles
  • 1/4 cup Chopped Nuts (cashews, pecans, or mixed)
  • Leftover Buttercream (for piping swirls)
  • Maraschino or Glacé Cherries (optional, for color)

Instructions

  1. Bake and Slice the Chocolate Cake: Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans with parchment paper. In a large bowl, whisk together the dry ingredients including flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, beat the eggs then combine with buttermilk, vegetable oil, and vanilla extract. Gradually stir the wet ingredients into the dry mixture, then slowly add hot water or hot coffee, mixing until smooth. Divide the batter evenly between the pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool the cakes completely before slicing each into thin rounds to create 4 to 5 layers.
  2. Make the Vanilla Buttercream: Using a mixer, beat the softened butter on medium speed until it becomes light and fluffy, about 3-5 minutes. Gradually add sifted powdered sugar, alternating with the heavy cream, while mixing on low speed to prevent powdered sugar clouds. Once incorporated, add vanilla extract and a pinch of salt for balance. Continue to beat on medium-high until the buttercream is smooth, creamy, and easily pipeable.
  3. Prepare the Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer—avoid boiling. Pour the hot cream over the finely chopped dark chocolate and let it sit for 5 minutes to soften. Stir gently until the ganache is glossy and smooth. Allow it to cool to a slightly thickened drip consistency before using (it should pour slowly).
  4. Assemble and Decorate: Place the bottom cake layer on your serving plate and spread a generous layer of vanilla buttercream over it. Repeat layering with all cake rounds, stacking them high. Apply a thin crumb coat of buttercream around the entire cake to seal in crumbs and chill for 15-20 minutes. Once set, apply a smooth and even final buttercream coat. Pour the cooled ganache onto the center top of the cake and use a spatula or spoon to gently spread it towards the edges, creating elegant drips down the sides. Top the cake with a mound of chopped chocolate bars, assorted candies, truffles, chopped nuts, and fresh raspberries. Use leftover buttercream to pipe decorative swirls around the toppings and add maraschino or glacé cherries if desired for extra color and flair.

Notes

  • Using Dutch-processed cocoa powder will give a richer and deeper chocolate flavor.
  • Substitute hot coffee for the hot water to enhance the chocolate taste.
  • Allow cakes to cool completely before slicing to achieve clean, even layers.
  • Chilling the crumb coat helps prevent crumbs in the final frosting layer for a smooth finish.
  • Ganache consistency can be adjusted by cooling longer for thicker drips or warming slightly if it becomes too firm.
  • Store leftovers covered in the refrigerator; bring to room temperature before serving for best flavor and texture.

Nutrition

Keywords: chocolate cake, layered cake, chocolate ganache, buttercream frosting, raspberry dessert, celebration cake, decadent cake, party cake, rich chocolate, homemade cake

Find it online: https://maicook.com/rich-chocolate-overload-explosion-cake-recipe/