Chocolate Overload Celebration Cake
This birthday/celebration cake recipe sure is a keeper. It is so good, moist and chocolaty, that I wouldn’t change anything in it. My husband and me are such big dark chocolate fans, that we accept nothing but chocolate as our birthday cake flavour. I baked it for my husband’s birthday and he is a happy child. As I write this recipe, I am still thinking and drooling over this chocolaty deliciousness.
I love to add caramel chips to my chocolate bakes for the extra crunch, but that is completely optional. Using a great quality chocolate couverture is definitely the secret to making a good good chocolate cake icing. I kept it pretty simple here with the humble ganache.
This recipe uses eggs but here are the substitutes for it. Either use 1/4 cup fresh yogurt per egg or 1/4 cup mashed banana per egg. If using bananas, reduce the sugar quantity as per the taste buds.
If you like this chocolate overload celebration cake recipe, do leave me a comment below. You can also connect with me on my Instagram and Facebook handle.
You may also like –
Whole wheat chocolate and banana loaf
Eggless dark chocolate orange & coffee cake
Chocolate Overload Celebration Cake
Ingredients
- 2 Cups All purpose flour
- 3/4 Cup Neutral oil or butter
- 1 Cup Castor sugar
- 1 Tsp Baking powder
- 2 Pcs Eggs at room temperature
- 1/2 Cup Milk
- 1 Tsp Vanilla extract
- 3/4 Cup Dark chocolate chips
- 1/4 Cup Caramel chips
Icing Ingredients
- 1.5 Cups Dark chocolate couverture Chopped
- 3/4 Cup Fresh cream
Instructions
- Sift together flour and baking powder.
- In a separate bowl, beat oil and sugar. Add vanilla.
- Mix in one egg at a time and beat well. Add in the milk.
- Gently fold the dry ingredients into the wet one using a silicon spatula. Don’t overmix. Fold in chocolate and caramel chips.
- Line two 8” baking pans with parchment paper, and grease the sides of the pan with oil. Pour the batter in both the pans.
- Pre heat oven at 180 C for 12 mins approx (or depending on your oven. use an oven thermometer for accuracy).
- Bake the cakes for 35 mins or until the skewer comes out clean. Take it out of the oven, unmould, and let it cool completely on a cooling rack.
Icing prep
- While the cake bakes, prep the icing. In the double boiler, mix in the cream and chocolate and heat until the chocolate starts melting. Whisk it well until the chocolate melts and then let it come to room temperature. Refrigerate it for 30 mins. Take it our and whisk again.
Icing the cake
- Generously add chocolate icing on one cake, put the other cake on top of it and cover with the remaining ganache.
- Add toppings of choice. I used Cadbury crackle bar and chocolate sticks. Pipe the remaining ganache as desired.Enjoy!!!
