chocolate overload cake

🍫 Chocolate Overload Cake

A rich, moist chocolate cake layered with silky chocolate ganache, coated in decadent chocolate buttercream, and topped with a cascade of chocolate chips, curls, and candies. This is not just a cake — it’s a full-blown chocolate experience.

🧾 Ingredients

🧁 For the Chocolate Cake (2 or 3 layers)

• 1¾ cups (220g) all-purpose flour

• ¾ cup (65g) unsweetened cocoa powder

• 2 cups (400g) granulated sugar

• 1½ tsp baking powder

• 1½ tsp baking soda

• 1 tsp salt

• 2 large eggs

• 1 cup (240ml) buttermilk (room temp)

• ½ cup (120ml) vegetable oil

• 2 tsp vanilla extract

• 1 cup (240ml) hot coffee or boiling water (enhances chocolate flavor)

🍫 For the Chocolate Ganache (filling/drip)

• 1 cup (170g) semi-sweet chocolate chips or chopped chocolate

• ½ cup (120ml) heavy cream

🎂 For the Chocolate Buttercream

• 1 cup (230g) unsalted butter, softened

• 3 cups (360g) powdered sugar

• ¾ cup (65g) cocoa powder

• ¼ cup (60ml) heavy cream or milk

• 1 tsp vanilla extract

• Pinch of salt

🍬 For Toppings (Pick a combo!)

• Chocolate chips (mini + regular)

• Chocolate curls or shavings

• Chocolate bars (broken up)

• Chocolate truffles or candies (e.g. Ferrero Rocher, Rolos, Maltesers)

• Cocoa powder or powdered sugar for dusting

🔪 Instructions

1. Make the Cake Layers

• Preheat oven to 350°F (175°C). Grease and line two or three 8-inch round pans.

• In a large bowl, whisk together dry ingredients.

• Add eggs, buttermilk, oil, and vanilla. Beat until smooth.

• Slowly add hot coffee or water and mix — the batter will be thin.

• Pour into pans and bake for 30–35 minutes, or until a toothpick comes out clean.

• Cool in pans 10 min, then transfer to racks to cool completely.

2. Make the Ganache

• Heat cream until just simmering. Pour over chocolate chips.

• Let sit 2 min, then stir until smooth. Cool slightly until thick but pourable.

3. Make the Buttercream

• Beat butter until light and fluffy.

• Add powdered sugar, cocoa, vanilla, salt, and cream gradually.

• Beat until smooth and spreadable.

4. Assemble the Cake

• Level cake layers if needed.

• Spread a layer of ganache between each cake layer.

• Frost the outside with chocolate buttercream.

• Chill for 10–15 minutes.

5. Finish with Ganache Drip & Toppings

• Pour cooled ganache over the top, letting it drip down the sides.

• Decorate with chocolate candies, curls, chips — go wild.

🍽️ Serving & Storage

• Best served at room temperature.

• Can be made a day ahead — it gets even richer.

• Store covered at room temp (1–2 days) or in fridge (up to 5 days).

🧁 Optional Extras

• Add chocolate mousse or Nutella between layers.

• Sprinkle with sea salt flakes for contrast.

• Use dark, milk, and white chocolate for a triple hit.

Would you like this recipe scaled down for cupcakes? Or a version that’s gluten-free or egg-free?