Why I Love This Recipe
There’s something incredibly nostalgic about a cake that doesn’t hold back. As a professional food writer, I’ve tasted a lot of sweets—from these chocolate chip cookie dough brownie bombs to refined pastries—but I always come back to the classics done “big.”
This recipe is a hybrid. It takes the deep, dark flavor of a traditional cocoa sponge and marries it with the playful nature of an ice cream cake. It’s perfect for birthdays, celebrations, or those “just because” moments when a standard slice of cake won’t do. Plus, the contrast between the silky ganache and the crunch of the candy “explosion” on top is pure texture heaven.
Ingredients
For the Cake Layers:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder (high quality makes a difference!)
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 cups granulated sugar
- 2 large eggs (room temperature)
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Ice Cream Layer:
- 1 pint chocolate ice cream (softened slightly)
For the Ganache Topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For the Explosion Toppings:
- 1 cup mini chocolate chips
- 1 cup crushed Oreos
- ½ cup chopped chocolate candy bars (like Snickers or Twix)
- Chocolate sauce (for drizzling)
Swaps and Notes
- The Flour: You can swap all-purpose for a 1:1 gluten-free baking blend if needed.
- The Sugar: If you want a deeper flavor, you can use 1 cup granulated and 1 cup light brown sugar.
- The Ice Cream: While chocolate ice cream is the standard here, you could use vanilla or even a swirl flavor. If you love no-bake frozen textures, check out this easy ice cream sandwich cake for more inspiration.
- The Oil: Vegetable oil keeps the cake moist even when frozen, but melted coconut oil works too!
Step-by-Step Instructions
1. Prepare the Cake Layers
Preheat your oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. Add the sugar, eggs, milk, oil, and vanilla. Mix until smooth.
The Secret Step: Stir in the boiling water last. The batter will be very thin, but this is what creates that signature moist crumb that stays soft even after being in the freezer. Divide the batter and bake for 30–35 minutes. Let them cool completely—this is vital so the ice cream doesn’t melt on contact!
2. Assemble the Ice Cream Layer
Line a 9-inch pan with plastic wrap. Spread your softened chocolate ice cream into the pan and smooth the top. Freeze for 2–3 hours until solid.
3. Make the Ganache
Heat the heavy cream until simmering, then pour it over your chocolate chips. Let it sit for 3 minutes before whisking into a glossy, dark liquid.
4. The Grand Assembly
Place one cake layer on your serving plate. Spread a thin layer of ganache (it acts like “glue”). Place the frozen ice cream disc on top, then the second cake layer. Pour the remaining ganache over the top, letting it drip down the sides.
5. Add the “Explosion”
While the ganache is still wet, pile on the crushed Oreos, candy bars, and mini chips. Drizzle with extra sauce. Freeze for at least one more hour to set.
Tips for Success
- Don’t Rush the Cooling: If the cake layers are even slightly warm, your ice cream layer will turn into a puddle.
- Quality Cocoa: Since chocolate is the star, use a Dutch-processed cocoa for a darker, richer color and flavor.
- Hot Knife: When you are ready to serve, dip your knife in hot water and wipe it dry between slices for clean, professional cuts.
Serving Suggestions and Pairings
This cake is incredibly rich, so a glass of cold milk or a strong cup of black coffee is the perfect pairing. If you’re hosting a party, you can serve smaller slices alongside other bite-sized treats like these chocolate chip cookie bites.
For those who want to double down on the chocolate-peanut butter combo, consider serving it with a side of the best peanut butter brownies.
Nutritional Information (Per Serving)
- Calories: 540 kcal
- Total Fat: 28g
- Carbohydrates: 68g
- Protein: 7g
- Sugar: 45g
Storage and Leftover Tips
Because this cake contains an ice cream layer, it must be stored in the freezer. Wrap any leftover slices tightly in plastic wrap or store them in an airtight container to prevent freezer burn. It will stay delicious for up to 2 weeks.
If you find yourself with extra candy toppings, you can always stir them into this edible cookie dough for a quick snack the next day!
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Final Thoughts
This Chocolate Overload Explosion Cake is truly the “boss” of the dessert table. It’s fun to make, even more fun to decorate, and guaranteed to be the highlight of your next event.
Did you try this recipe? I’d love to hear how your “explosion” turned out! Tag us on social media or leave a comment below. Don’t forget to follow Chefmaniac for more decadent recipes and kitchen tips!
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