The ultimate dessert for chocolate lovers — rich, layered, and loaded with indulgent toppings. Perfect for birthdays, celebrations, or anytime you crave a decadent treat.

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✨ 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 (freshly brewed)

For the Chocolate Mousse Filling:

• 8 ounces semi-sweet chocolate, chopped

• ½ cup heavy cream (for melting chocolate)

• 2 cups heavy whipping cream (chilled)

• ¼ 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

• ⅓ 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 (e.g., M&M's, Hershey’s Kisses, Rolos, or bars)

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🧁 Instructions

1. Bake the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment.

2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add in the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined.

4. Slowly pour in the hot coffee while mixing—this intensifies the chocolate flavor and adds moisture.

5. Divide the batter evenly between the prepared pans.

6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

7. Allow cakes to cool completely in the pans before removing and assembling.

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2. Prepare the Chocolate Mousse Filling:

1. Place chopped chocolate in a heatproof bowl.

2. Heat ½ cup heavy cream in a small saucepan over medium heat until just simmering.

3. Pour the hot cream over the chocolate and let sit for 1 minute.

4. Gently whisk until the chocolate is melted and the mixture is smooth and glossy. Let it cool slightly.

5. In a chilled mixing bowl, whip 2 cups heavy cream, ¼ cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form.

6. Gently fold the cooled chocolate mixture into the whipped cream until fully combined and airy.

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3. Make the Chocolate Buttercream Frosting:

1. In a large bowl or stand mixer, beat the softened butter until smooth and creamy.

2. Gradually add the powdered sugar and cocoa powder, alternating with heavy cream, beating on medium speed until fluffy.

3. Stir in vanilla extract and mix until fully incorporated. Adjust consistency with extra cream or sugar if needed.

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4. Assemble the Cake:

1. Place the first cake layer on a cake stand or serving plate.

2. Spread a thick layer of the chocolate mousse filling over the top.

3. Add the second cake layer and frost the entire cake generously with the chocolate buttercream frosting.

4. Smooth the sides with a spatula or cake scraper for a clean finish.

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5. Create the Chocolate Ganache Drip:

1. In a small saucepan, heat ¼ cup of heavy cream until it just begins to simmer.

2. Pour it over the 4 oz chopped chocolate and let sit for 1 minute.

3. Whisk until smooth and glossy.

4. Let the ganache cool slightly until it's pourable but not runny.

5. Drizzle the ganache gently over the top edge of the cake, allowing it to drip down the sides for a dramatic effect.

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6. Decorate with Chocolate Overload:

Now comes the fun part! Load the top of the cake with all your favorite chocolatey toppings.
Use a mix of textures and shapes such as:

• Chocolate shavings and curls

• Mini brownie bites and truffles

• Mini chocolate chips and candy-coated chocolates (like M&M’s or Hershey’s Kisses)
  Pile them generously for a bold, luxurious “explosion” look. There's no such thing as too much here!

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7. Chill and Serve:

• Place the finished cake in the refrigerator for at least 2 hours to set the mousse and ganache.

• When ready to serve, slice with a sharp knife dipped in warm water for clean, beautiful cuts.

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🎉 Ready to Impress

This Epic Chocolate Overload Explosion Cake is not just dessert—it’s an edible showstopper. Rich, layered, and unapologetically indulgent, it’s guaranteed to wow guests at any party or become the highlight of your celebration.