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A slice of chocolate cake on a white plate.

The Ultimate Chocolate Overload Cake Recipe

Indulge in the ultimate chocolate lover's dream with this decadent chocolate overload cake recipe with our step-by-step guide.

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.