𝓔𝓹𝓲𝓬 𝓒𝓱𝓸𝓬𝓸𝓵𝓪𝓽𝓮 𝓞𝓿𝓮𝓻𝓵𝓸𝓪𝓭 𝓔𝔁𝓹𝓵𝓸𝓼𝓲𝓸𝓷 𝓒𝓪𝓴𝓮
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
- - 1/2 cup heavy cream
- - 2 cups heavy whipping cream
- - 1/4 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
- - 1/3 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:
1. Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, vegetable oil, eggs, and vanilla. Mix in hot coffee until well combined.
3. Divide batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before removing to wire racks to cool completely.
4. For the Chocolate Mousse Filling: In a heatproof bowl, melt semi-sweet chocolate with 1/2 cup heavy cream. Let cool. In a separate bowl, whip 2 cups heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold in the cooled chocolate mixture.
5. For the Chocolate Buttercream Frosting: In a large bowl, beat butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream and vanilla. Beat until smooth and creamy.
6. For the Chocolate Ganache Drip: In a heatproof bowl, melt semi-sweet chocolate with ¼ cup heavy cream until smooth and glossy.
7. To assemble the cake, place one cake layer on a serving plate. Spread a layer of chocolate mousse filling on top. Repeat with remaining cake layers and filling. Frost the cake with chocolate buttercream and drizzle with chocolate ganache.
8. Decorate with chocolate shavings, curls, brownie bites, truffles, mini chocolate chips, and chocolate candies.
9. Serve and enjoy the decadent Chocolate Overload Explosion Cake!
