Chocolate, chocolate and more chocolate! This explosion of all things ooey, gooey and chocolate will be the hit of your party.
So you say you like chocolate, eh? How much? Do you LOVE chocolate? Do you want to marry chocolate and live happily ever after in Hershey, PA? Well then this is the cake for you!
Good thing that this cake is so easy to put together… All you need is a chocolate cake, some chocolate frosting and a whole load of chocolate bars. Totally customizable to your tastes, this cake has everything: Snickers, Twix, Hershey’s Bars, mini Hershey bars, Hershey’s Kisses, Whoppers, Kit Kats, and Ferraro Rocher truffles.
1 3/4 cup all purpose flour
3/4 cup cocoa powder
2 teaspoons baking soda
2 tbsp cornstarch
1 teaspoon salt
2 cups sugar
1 teaspoon espresso powder
1 egg yolk
1 cup vegetable oil
1/2 cup boiling water
1 cup buttermilk
2 teaspoons vanilla
½ cup all vegetable shortening
1/2 cup unsalted butter room temperature
½ cup cocoa powder
3 cups powdered sugar
1 teaspoon vanilla extract
3 tbsp whipping cream
Assorted chocolate candies: hugs, kisses, white baking chips, chocolate chips, milk and dark chocolate candies, chocolate-covered nougats, miniature peanut butter cups and fun-size Twix and Kit Kat bars
For The Cake
Preheat the oven to 350F. Spray three 8 inch cake pans with non-stick baking spray. Line the bottom with an 8 inch parchment circle and spray again. Set aside.
In a medium sized bowl, sift together the all purpose flour,cornstarch,sugar,cocoa powder,baking soda, espresso powder and salt. Set aside.
In a large mixing bowl with a stand mixer fitted with paddle attachment, beat oil, eggs, egg yolk, buttermilk, and vanilla just until combined. Stir in dry ingredients to combine. Slowly mix in hot water until combined. Be cautious that you don’t burn yourself! The batter will be very thin.
Divide batter evenly among the three prepared pans.
Bake for about 25 minutes or until a toothpick in the center comes out clean. Let cool in the pan for about 15 minutes. Then remove from the pan and transfer to a cooling rack. Let cool to room temperature.
For The Chocolate Buttercream
In a mixing bowl, beat together butter and shortening until light and fluffy.
Slowly add in the powdered sugar and cocoa powder. The mixture should become very thick. Add the vanilla, pinch of salt, and whipping cream. Mix on low until combined. Turn the mixer up to high, and beat for 1-3 minutes straight. The frosting will become light in color and very fluffy.
Use a large serrated knife to slice a thin layer off the tops to create a flat surface.
Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Repeat with the remaining cake layers.
Spread remaining frosting all over the top and sides of the cake.
Top with the chocolate candies of your choice.
Refrigerate cake for at least 30-60 minutes before slicing. Cover leftover cake tightly and store in the refrigerator for up to 5 days.