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Chocolate Overload Cake

Irresistible Chocolate Overload Cake

Clara
Indulge in our Chocolate Overload Cake, the ultimate treat for chocolate lovers. This decadent cake offers a rich chocolate flavor and a moist, fluffy texture using simple, high-quality ingredients. Easily customizable with dark, milk, or white chocolate and your favorite add-ins, it's perfect for holidays, birthdays, or any special occasion. Whether you're a beginner or an experienced baker, this versatile recipe guarantees delicious results every time.
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Temps de préparation 20 minutes
Temps de cuisson 35 minutes
Temps total 2 heures
Type de plat Dessert
Cuisine Américaine
Portions 12
Calories 600 kcal

Equipment

  • Mixing bowls
  • Spoons
  • Electric Mixer
  • Spatula
  • 9-Inch Round Cake Pans (2)
  • Parchment Paper
  • Cooling Rack
  • Saucepan
  • Whisk
  • Offset spatula
  • Toothpicks or Cake Tester
  • Oven Thermometer (Optional)

Ingrédients
  

  •  2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • One teaspoon espresso powder (optional, enhances chocolate flavor)
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate, chopped
  • 2 tablespoons unsalted butter

Instructions
 

  • Step 1: Preheat your oven to 350°F and then grease two round cake pans with 9 inches and put parchment paper on the bottom of each.
  • Step 2 : Combine the Dry Ingredients
    In a large mixing bowl, sift all the dry ingredients together: flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder if it is being used. Whisking is essential in ensuring that it has a smooth texture and there are no lumps when it comes to the batter.
  • Step 3: Combine Wet Ingredients
    Incorporate the milk, vegetable oil, eggs, and vanilla extract into the flour mixture. With an electric mixer, blend at medium beat until ingredients are incorporated well.
  • Step 4 : Incorporate
    Boiling Water: It is important not to pour hot water on it when you have placed it in the bowl; whisk at low speed until the consistency of the batter is smooth. It will be fragile, as it should be, so the cake becomes moist.
  • Step 5: Bake the Cakes
    Spread the batter evenly in the two cake pan that was used for preparing the cake. Place the cake mixture in the hot oven and bake additionally for 30-35 minutes; check the readiness of the cake with a toothpick – the insertions should not be dirty.
  • Step 6 : Cool the Cakes
    Once the cakes are baked, take them out of the oven and allow them to rest in the pan for roughly 10 minutes to cool. Then, cool them on wire racks only; remember this, please. Get ready with the Chocolate Ganache in a small saucepan, and heat the heavy cream until it’s almost boiling. Remove from heat, and mix chopped cooked semi-sweet chocolate and unsalted butter. Mix for a minute, and after that, mix until you get a smooth and shiny mass.
  • Step7: Assemble the Cake
    First, serve one cake layer. Pour a nice layer of the chocolate ganache on top of it. Now take the second layer of cake and place it and then pour the remaining ganache on the cake and let it spill down the sides.
  • Step8: Decorate
    Optional drinks toppings are chocolate shavings, curls, or any fresh berries of your choice. It is perfect to let the ganache set before slicing to make the perfect slice for everyone.

Notes

Helpful Tips

To ensure your Chocolate Overload Cake turns out perfectly every time, consider these concise tips:
  • Use High-Quality Cocoa Powder : Select high-quality, Natural, and No Sugar Added cocoa for optimum taste. Make sure it stays aerated and away from chemicals that may harm the freshness and smell of the ingredients.
  • Measure Accurately: Always be sure to use the correct measuring cups and spoons and it might be a good idea to invest in a kitchen scale. Evaluations mean predictions of getting the right texture and taste in the product.
  • Don’t Overmix Combine ingredients : only enough so that there are no formations of large gluten strands that can make the cake heavy and yucky. A little streak of flour is acceptable
  • Let the Cake Cool Completely: Remove cakes from oven and let sit in the pan for approximately 10 minutes then remove cakes from the pan and cool them on a wire rack before frosting. This helps to set the frosting properly and does not result in melting. Following the mentioned tips above you will get a delicious and perfectly textured Chocolate Overload Cake each time you try it out.
Keyword Chocolate Overload Cake