Chocolate Extravaganza Cake

Yields: 10-12 servings Prep time: 45 minutes Cook time: 30-35 minutes

Ingredients:

• For the cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ 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 freshly brewed hot coffee
• For the chocolate ganache:
  • 1 ½ cups heavy cream
  • 1 ½ cups semi-sweet chocolate chips
• For decoration:
  • Assorted chocolate bars (KitKat, Hershey’s, etc.)
  • Chocolate truffles
  • Chocolate curls
  • Melted dark and white chocolate

Instructions:

1. Prepare the cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Beat until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
5. Stir in the hot coffee until the batter is smooth.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. Make the chocolate ganache: While the cakes are cooling, prepare the ganache.
10. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer.
11. Remove from heat and stir in the chocolate chips until melted and smooth.
12. Let the ganache cool slightly until it thickens to a spreadable consistency.
13. Assemble the cake: Once the cakes are completely cooled, place one layer on a cake stand or serving plate.
14. Spread a layer of chocolate ganache over the top of the first layer.
15. Top with the second cake layer.
16. Frost the entire cake with the remaining chocolate ganache, allowing it to drip down the sides.
17. Decorate the cake with assorted chocolate bars, truffles, chocolate curls, and drizzles of melted dark and white chocolate.
18. Serve immediately or store in the refrigerator for up to 3 days.

Tips:

• For a richer chocolate flavor, use dark cocoa powder and semi-sweet chocolate chips.
• To make chocolate curls, melt chocolate and spread it thinly on a clean surface. Let it set slightly, then use a metal spatula to scrape curls from the chocolate.
• Get creative with your decorations! Use your favorite chocolate candies and treats to personalize the cake.

Enjoy your decadent Chocolate Overload Explosion Cake!