Epic Chocolate Overload Explosion Cake

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This over-the-top chocolate cake is a true feast for the senses, bursting with chocolate in every layer. It’s a showstopper dessert that’s sure to satisfy even the most ardent chocolate lover.

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.)
Instructions:

Bake the chocolate cake:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Prepare the chocolate cake batter as instructed in the Reese’s Peanut Butter Chocolate Cake recipe.
Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool completely in pans before assembling.
Make the chocolate mousse filling:

Place the chopped chocolate in a heatproof bowl.
In a saucepan, heat 1/2 cup heavy cream over medium heat until simmering.
Pour hot cream over the chocolate and let stand for 1 minute.
Whisk gently until the chocolate is melted and the mixture is smooth and glossy. Set aside to cool slightly.
In a chilled bowl, whip 2 cups of heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold the cooled chocolate mixture into the whipped cream until combined.
Make the chocolate buttercream frosting:

In a large bowl or stand mixer, beat butter until smooth and creamy.
Gradually add powdered sugar and cocoa powder, alternating with heavy cream, beating until light and fluffy.
Stir in vanilla extract.
Assemble the cake:

Place one cake layer on a serving plate.
Spread a layer of chocolate mousse filling over the cake layer.
Top with the second cake layer and frost the entire cake with the chocolate buttercream frosting.
Create the ganache drip:

Prepare the chocolate ganache as instructed in the Reese’s Peanut Butter Chocolate Cake recipe.
Let the ganache cool slightly until it thickens but is still pourable.
Pour the ganache over the top of the cake, allowing it to drip down the sides.
Decorate with chocolate overload:

Arrange an assortment of chocolate decorations on top of the cake and around the base.
Get creative and use your imagination to create a truly epic chocolate overload!
Chill and serve:

Refrigerate the cake for at least 2 hours, or until the mousse and ganache are set.
Enjoy your Epic Chocolate Overload Explosion Cake.

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