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Epic Chocolate Overload Explosion Cake

A rich and gooey chocolate cake layered with creamy frosting, perfect for any celebration or indulgence.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the Chocolate Frosting
  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1 cup unsweetened cocoa powder
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans.
  2. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until fully combined.
  3. Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat the mixture with an electric mixer on medium speed for about 2 minutes, then stir in the boiling water.
Baking
  1. Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Frosting
  1. In a large bowl, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar and cocoa powder alternating with milk till smooth, then add the vanilla and mix for another minute.
Assembly
  1. Once the cakes are completely cooled, layer them on a serving plate, spreading a generous amount of frosting between layers and coating the entire cake.
  2. Decorate with chocolate chips, sprinkles, or a drizzle of chocolate syrup as desired.

Notes

If your cake sticks to the pan, use parchment paper on the bottom. Store leftovers in an airtight container at room temperature for up to three days or in the fridge for a week.