Simple Yet Delicious Chocolate Overload Cake
Indulge in the ultimate chocolate lover’s dream with this decadent chocolate overload cake recipe with our step-by-step guide.
Indulge your sweet tooth with this decadent chocolate overload cake recipe. Packed with rich, velvety layers of chocolate cake, and creamy frosting, this dessert is sure to satisfy even the most intense chocolate cravings. Whether you’re celebrating a special occasion or simply treating yourself to a delicious treat, this recipe is guaranteed to be a hit with all the chocoholics in your life. Get ready to dive into a world of pure chocolate bliss with every bite of this irresistible cake.
This chocolate cake has quickly become a family favorite for us. It is quick, easy to make, but yet so delicious! The chocolate buttercream icing is also easy to make. If you have a stand mixer it will make the entire process much quicker but it is not required. You can still make this recipe if you only have a hand mixer.
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Why You’ll Love This Recipe
- This chocolate cake recipe is perfect whether you’re celebrating a birthday, a holiday, or you just need a dessert.
- You can easily make a simple chocolate cake using this recipe or you can spice up the recipe by using food coloring to make different color icing or you can add chocolate toppings to help add to the cake.
- This cake recipe can easily be turned into simple chocolate cupcakes with delicious chocolate buttercream frosting.
Equipment
- Stand mixer – A hand mixer will also work.
- 2 – 8 inch cake pans
- Measuring cups
- Measuring spoons
- Cake stand – A serving platter or cake turntable will also work.
- Icing smoother – A bench scraper or butterknife will also work.
- Piping bags (optional) – A ziplock bag will also work if you cut the tip off one corner.
- Sifter
Ingredients
Chocolate Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup lard (melted) – You can also use Crisco which has been melted or vegetable oil.
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Spray oil – For greasing the cake pans.
Chocolate Frosting
- 3/4 cups egg whites (room temperature)
- 4 sticks unsalted butter (room temperature)
- 5 cups powdered sugar (sifted)
- Pinch of salt
- 1/2 cup cocoa powder
How to Make Chocolate Overload Cake from Scratch
How to Make Chocolate Cake
1. Preheat your oven to 350°F and thoroughly spray two round cake pans to prevent sticking.
2. To your stand mixer bowl add the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix on low until all dry ingredients are thoroughly incorporated.
3. Add in the eggs, milk, lard, and vanilla extract. Mix on low to medium speed until thoroughly combined.
4. Add the boiling water and mix on medium to high speed until the mixture is thoroughly combined.
5. Divide the batter evenly between the greased cake pans and bake for about 30 minutes or until a toothpick comes out clean when poked into the center.
6. All the cakes to cool completely before removing from the pans and transferring them to a wire cooling rack. It usually takes a minimum of 30 minutes for the cakes to cool, usually longer. (It is important to not remove the cakes while they are still hot or warm. Removing them too soon will cause them to fall apart.)
How to Make Chocolate Frosting
1. To your stand mixer bowl add the sifted powdered sugar, sifted cocoa powder, and salt. Mix on low speed until all the dry ingredients are thoroughly combined.
2. Next add the room-temperature butter and egg whites. Mix on low speed for 1 minute, medium for 2 minutes and high for 7 minutes. The frosting should be thoroughly incorporated, light, and fluffy.
How to Frost Your Cakes
1. Once both cakes are cooled completely, place one layer on a serving plate, cake stand, or turntable. Spread a generous amount of frosting over the top of the cake.
2. Place the second layer on top and frost all around until smooth.
3. For an extra touch of indulgence, you can garnish your chocolate overload cake with chocolate peaks of frosting, chocolate shavings, or sprinkles before serving.
How to Store Cake
Your cake should be stored either in the refrigerator for 5 to 7 days or on the counter in an airtight container or cake stand for about 3 days. After 3 days the cake will slowly begin losing moisture as well as the icing.
FAQ’s
When a cake comes out heavy it most likely has too much liquid. The first thought most have is that it has too much flour but that’s incorrect. If the liquid is not the issue than it may also have too much sugar.
If there is too much milk in a cake it can cause it to come out either heavy or dense or even liquidy.
A cake that is stored in the refrigerator will last for approximately 5 to 7 days.
A glass of milk, chocolate milk, coffee, or even hot cocoa can be great paired with a slice of chocolate cake.
In conclusion, this chocolate overload cake recipe is a decadent and indulgent dessert that is sure to satisfy any sweet tooth. With its rich layers of chocolate cake and creamy frosting, this cake is perfect for special occasions or just when you’re craving something extra sweet. So why not treat yourself to a slice of this delicious dessert and indulge in the ultimate chocolate experience? Your taste buds will thank you!
If you try this recipe share a picture on Instagram and tag me. I would love to see what you create! If you would leave a written or a star rating below, I would greatly appreciate it. I love hearing your feedback!
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Equipment
- Stand mixer – A hand mixer will also work.
- 2 – 8 inch cake pans
- Measuring cups
- Measuring spoons
- Cake stand – A serving platter or cake turntable will also work.
- Icing smoother – A bench scraper or butterknife will also work.
- Piping bags (optional) – A ziplock bag will also work if you cut the tip off one corner.
- Sifter
Ingredients
Chocolate Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- ¾ cup cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 cup milk
- ½ cup lard – melted
- 2 eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- spray oil – for greasing the cake pans
Chocolate Frosting
- ¾ cup egg whites – room temperature
- 4 sticks unsalted butter – room temperature
- 5 cups powdered sugar – sifted
- pinch of salt
- ½ cup cocoa powder
Instructions
Chocolate cake
- Preheat your oven to 350°F and thoroughly spray two round cake pans to prevent sticking.
- To your stand mixer bowl add the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix on low until all dry ingredients are thoroughly incorporated.
- Add in the eggs, milk, lard, and vanilla extract. Mix on low to medium speed until thoroughly combined.
- Add the boiling water and mix on medium to high speed until the mixture is thoroughly combined.
- Divide the batter evenly between the greased cake pans and bake for about 30 minutes or until a toothpick comes out clean when poked into the center.
- All the cakes to cool completely before removing from the pans and transferring them to a wire cooling rack. It usually takes a minimum of 30 minutes for the cakes to cool, usually longer. (It is important to not remove the cakes while they are still hot or warm. Removing them too soon will cause them to fall apart.)
Chocolate Frosting
- To your stand mixer bowl add the sifted powdered sugar, sifted cocoa powder, and salt. Mix on low speed until all the dry ingredients are thoroughly combined.
- Next add the room-temperature butter and egg whites. Mix on low speed for 1 minute, medium for 2 minutes and high for 7 minutes. The frosting should be thoroughly incorporated, light, and fluffy.
Frosting Your Cakes
- Once both cakes are cooled completely, place one layer on a serving plate, cake stand, or turntable. Spread a generous amount of frosting over the top of the cake.
- Place the second layer on top and frost all around until smooth.
- For an extra touch of indulgence, you can garnish your chocolate overload cake with chocolate peaks of frosting, chocolate shavings, or sprinkles before serving.
