Epic Chocolate Overload Explosion Cake

A decadent, multi-layered chocolate cake that’s a chocoholic's dream come true! This cake is filled with rich chocolate mousse, frosted with velvety chocolate buttercream, and topped with an indulgent chocolate ganache and an array of chocolate decorations.

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

• ½ cup heavy cream

• 2 cups heavy whipping cream

• 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 (M&M's, Hershey's Kisses, etc.)

Directions

Make the Chocolate Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Mix Wet Ingredients: In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Mix well.

4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot coffee until the batter is smooth.

5. Bake the Cakes: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Prepare the Chocolate Mousse Filling:

6. Melt Chocolate: In a heatproof bowl, melt the chopped semi-sweet chocolate with ½ cup heavy cream over a double boiler or in the microwave. Stir until smooth and let cool slightly.

7. Whip Cream: In a separate bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.

8. Combine: Gently fold the melted chocolate mixture into the whipped cream until fully combined.

Make the Chocolate Buttercream Frosting:

9. Beat Butter: In a large bowl, beat the softened butter until creamy.

10. Add Dry Ingredients: Gradually add the powdered sugar and cocoa powder, mixing until combined.

11. Add Cream and Vanilla: Pour in the heavy cream and vanilla extract, beating until the frosting is light and fluffy.

Assemble the Cake:

12. Layer the Cakes: Place one chocolate cake layer on a serving plate. Spread a generous layer of chocolate mousse filling on top. Place the second cake layer on top and press down gently.

13. Frost the Cake: Use the chocolate buttercream to frost the top and sides of the cake evenly.

Prepare the Chocolate Ganache Drip:

14. Heat Cream: In a small saucepan, heat the heavy cream until just simmering.

15. Melt Chocolate: Pour the hot cream over the chopped semi-sweet chocolate and let sit for a minute. Stir until smooth.

16. Drip Ganache: Allow the ganache to cool slightly before drizzling it over the top of the cake, letting it drip down the sides.

Decorate the Cake:

17. Add Overload Decorations: Top the cake with chocolate shavings, curls, brownie bites, truffles, mini chocolate chips, and chocolate candies for an epic finish.

Serve and Enjoy:

Slice and serve this indulgent chocolate overload explosion cake at your next celebration, and watch it disappear in no time!

Nutritional Information:

⏰ Prep Time: 30 minutes | Baking Time: 30-35 minutes | Total Time: 1 hour 5 minutes

🔥 Kcal: Approximately 600 kcal per slice | 🍽️ Servings: 12 servings