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You are here: Home / Dessert / Chocolate Overload Cake

Chocolate Overload Cake

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

February 9, 2021 by Hugs & Cookies xoxo Leave a Comment

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Chocolate Overload Cake

Chocolate Overload CakeChocolate Overload Cake

If you want to garnish with some of the goodies I used, check out these recipes:

Copycat Cosmic Brownies

Peanut Butter Brownie Ice Cream Bars

Print
Chocolate Overload Cake
 
Ingredients
  • 2½c. flour plus 2T.
  • 1 cup plus 2 T. cocoa powder
  • 2¼ tsp. baking powder
  • 2¼ tsp. baking soda
  • 1½ tsp. salt
  • 3 cups sugar
  • 1½c. milk
  • 3 eggs
  • ¾c. oil
  • 1 T. vanilla
  • 1½c. boiling water
Chocolate Buttercream Frosting
  • 6 sticks butter, room temp
  • 1½c. sifted cocoa powder, unsweetened
  • ¾ tsp. salt
  • 7½c. powdered sugar
  • ¾c. heavy cream
  • 12 ounces melted chocolate, cooled (I used Ghirardelli bars)
Chocolate Drip
  • ½c. heavy cream
  • ½c. chocolate chips
Instructions
  1. Preheat oven to 350.
  2. Spray three 8 inch pans with pam, line with parchment and spray again.
  3. In a large bowl, combine flour, cocoa, baking powder, baking soda, salt., sugar.
  4. Whisk to combine.
  5. Add milk, eggs, oil, vanilla and blend.
  6. Add water until smooth.
  7. Divide evenly into 3 pans. I used a food scale and each pan had 1 lb, 8 ounces batter.
  8. Bake 35-40 mins until a toothpick comes out clean.
  9. Cool 10 mins. Flip out onto parchment and freeze layers until ready to frost.
Frosting
  1. Beat butter until creamy.
  2. Add cocoa and salt.
  3. Add powdered sugar alternating with cream.
  4. Pour in chocolate last on low until blended.
  5. Finish by mixing with rubber spatula to remove air bubbles.
Assembly
  1. Stack the layers with buttercream in between and apply a thin crumb coat to trap crumbs. Chill 1 hour. Apply rest of frosting for your second coat. You will have extra for decorations. I save any extras for cupcakes.
Drip
  1. Heat cream in microwave safe dish until simmering.
  2. Add chips and let sit 2 mins.
  3. Stir smooth.
  4. Pop in fridge about 10 mins.
  5. Pour into squeeze bottle and drip down the sides of your cold frosted cake.
3.5.3251

*NOTE: This cake can also be baked in two 9 inch cake pans for approx 40 mins or until a toothpick comes out clean.

Cake adapted from Recipetineats

Frosting adapted from ChelSweets

Chocolate Overload Cake

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Filed Under: Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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