Chocolate cake smothered in chocolate… Could you ask for anything better? You’re gonna have a truly chocolate heaven with more chocolate than you ever knew could be in one cake, from the inside out!
This cake is not for the faint of heart! Sinfully fudgy and moist on the inside and recklessly covered in chocolate on the outside, also topped with Snickers candy bars, Reese’s Cups, sea salt caramel filled chocolates, dark chocolate ganache, and a semisweet chocolate drizzle.
I hope this cake inspires you to create your own chocolate wasted cake. Now, let’s get it!
Makes 8-12 servings
Allergy Note: contains wheat and dairy ingredíєnts
2 tsp. vanilla extract
1 tsp. salt
2 cups milk
1 cup butter, melted
4 tsp. honey
1 cup cocoa powder
2 tsp. baking soda
3 cups all-purpose flour
2 1/2 cups sugar
1/2 cup semi-sweet chocolate chips
1 cup cocoa powder
1 tsp. vanilla extract
1/2 cup butter, softened to room temperature
4 cups powdered sugar, sifted
1/3-1/2 cup whole milk (start out with 1/3 cup of milk and add more milk to your desired consistency)
liqueur for drizzling on the cake layers (i.e. chocolate, coffee or almond)
Drizzling (melted chocolate):
1/2-3/4 cup heavy cream or 1/4 cup vegetable oil
semi-sweet, bittersweet or dark chocolate chips for the sides of the cake
2 cups semi-sweet chocolate chips
αssorted chocolate candíєs, chocolate bars,…
To make the cake:
Preheat the oven to 350 degrees Fahrenheit. Two to three 8-inch or 9-inch cake pans should be greased and floured. Line the bottom of the pan with parchment paper to keep the cake from sticking. Set aside.
Sift and combine flour, sugar, cocoa powder, baking soda, and salt. Combine milk, butter, honey, and vanilla extract in a separate mixing dish. Add the dry ingredíєnts to the milk/butter mixture slowly. Mix until everything is well blended. Fold in the semi-sweet chocolate chips.
Pour the batter into the cake pans that have been prepared. Bake for 30–45 minutes, or until a toothpick inserted in the middle comes out clean. Remove the cake pans from the oven and cool for 10 minutes before removing them from the pans and placing them on a cooling rack. Allow to cool completely before attempting to decorate.
To make the frosting:
You can substitute any permitted margarine, Spectrum organic vegetable shortening, or coconut oil in place of butter. Rice milk or soy milk can be substituted for milk.
Sift together powdered sugar and cocoa powder in a large mixing basin. Combine the butter, milk, and vanilla essence in a mixing bowl. Slowly combine the ingredíєnts with an electric mixer on low speed. Increase the speed and beat until fluffy after all of the ingredíєnts have been mixed.
To αssemble the cake:
On a plate or cake circle, place the first cake layer. Drizzle some liquor on top. Using a spatula, spread a uniform layer of frosting on the cake. On top of the frosting, place the second cake layer. Drizzle some liquor on top. Using frosting, ice the edges and top of the cake.
Cover the cake with semi-sweet chocolate chips on the sides and different chocolate candíєs on top. Drizzle the melted chocolate over the whole top of the cake, allowing it to trickle down the edges.
(Note: You can substitute water or chilled brewed coffee for the milk.) Vegetable oil can be substituted for butter. Corn syrup or agave nectar can be substituted for honey.
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