Chocolate Eruption Cake
Chocolate Eruption Cake has an intense, multi-layered chocolate flavor that feels rich and luxurious with every bite. The cake layers are moist and slightly sweet, providing a soft, tender base that balances the deeper, more bitter notes of dark chocolate in the mousse.The chocolate ganache adds a creamy, silky texture that melts smoothly on the tongue, while chocolate chips or brownie pieces create bursts of concentrated chocolate richness.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 9-inch round cake pans (2),
- Spatula
- Saucepan (for ganache)
- Knife (for slicing)
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk or milk + 1 tbsp vinegar
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot water or hot coffee coffee enhances chocolate flavor
- 1 cup chocolate chips or chunks
- ½ cup brownie pieces optional, for eruption effect
- 1 cup chocolate ganache or chocolate mousse
- Chocolate shavings or curls for decoration
Instructions
Preheat the oven and prepare pans
- Set your oven to 350°F (175°C). Grease two 9-inch cake pans and line them with parchment paper so the cakes don’t stick.
Mix the dry ingredients
- In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Make sure everything is evenly combined.
Combine the wet ingredients
- In another bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until smooth.
Make the cake batter
- Slowly pour the wet ingredients into the dry ingredients, mixing gently until you get a smooth batter. Gradually stir in the hot water or coffee so the batter is well combined and slightly thinner.
Add chocolate pieces
- Fold in chocolate chips or chunks. If you want the “eruption” effect, fold in small brownie pieces as well.
Bake the cakes
- Divide the batter evenly between the two prepared pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let them cool completely.
Prepare ganache or mousse
- While the cakes are cooling, make your chocolate ganache or mousse. This will be used for filling and topping.
Assemble the cake
- Place one cake layer on your serving plate. Spread half of the ganache or mousse over it, then sprinkle some chocolate chunks or brownie pieces. Place the second cake layer on top. Spread the remaining ganache or mousse over the top and sides, letting some drip naturally for the “eruption” effect.
Decorate and Serve
- Add chocolate shavings, curls, or any extra chocolate pieces on top for a finished look. Slice the cake and enjoy the chocolate eruption. It tastes best slightly chilled or at room temperature.