Overloaded Chocolate Cake. When you see this Overloaded Chocolate Cake,this will make you forget your calorie count. It was super fun to make this cake again for a cute little boy for. A sinful triple-layer chocolate cake filled and frosted with peanut butter frosting, layers of peanut butter cups and topped with chocolate ganache.

After a long hot and ridiculously awesome day in Aruba. Recipes Cakes Chocolate Chocolate Overload Cake. For this week's live stream for the Food Network, I decided to make a chocolate overload cake. You can have Overloaded Chocolate Cake using 26 ingredients and 9 steps. Here is how you cook it.

Ingredients of Overloaded Chocolate Cake

You need of For ferrero chocolate.
You need 12 of wafer shells.
You need 4 tbsp of nutella.
It's 6 of whole hazelnut.
Prepare 40 gm of melted dark chocolate.
You need 1 tbsp of finely chopped cashewnuts.
You need of For chocolate sponge cake.
Prepare 200 gm of milkmaid.
You need 60 gm of butter.
You need 1 tsp of vanilla essence.
Prepare 100 gm of maida.
It's 25 gm of cocoa powder.
You need 1 tsp of baking powder.
It's 1/2 tsp of baking soda.
Prepare as needed of Thumbs up or coke.
You need of For ganache.
You need 1/2 cup of dark chocolate.
Prepare 3 tbsp of butter.
Prepare 1/8 cup of milk.
It's of For chocolate syrup.
You need 2 tbsp of In same ganache add milk.
Prepare of For icing.
You need 1/2 cup of whipped cream.
You need 1 tbsp of cocoa powder.
Prepare As needed of choco chips.
It's As needed of chocolates of your choice.

Chocolate Overload Cake is a chocolate lover's dream come true with a rich, moist chocolate cake and thick fudgy icing! I had a super cool Valentine's day cake planned for you this year. To the ultimate chocolate lover - We've baked your dream cake! Our pick for Cake Of The Year is four split layers of rich chocolate cake, filled with a smooth milk chocolate mousse, finished.

Overloaded Chocolate Cake instructions

Melt chocolate and keep aside take 12 shells in 6 of them fill half nutella and add 1 hazelnut each in rest of the 6 shell fill Nutella entirely.
Cover them and in the melted chocolate add chopped cashewnuts mix well and dip the shell and coat properly and place in butter paper lined tray freeze for 5min and if needed coat twice.. ferrero rocher chocolate is ready.
For chocolate sponge cake: in a mixing bowl add milkmaid, butter and vanilla essence mix well and in another mixing bowl sieve maida, baking powder, baking soda and cocoa powder mix well mix dry ingredients in wet and pour coke mix well it should be dropping consistency.
In a 7inch tin lined with butter sprinkle maida and remove excess, transfer the cake batter and bake in a preheated oven at 180°c for 25 to 30min or till done let it cool befor slicing.
For ganache: in a mixing add chopped dark chocolate, butter and milk using double boiling method melt it mix properly avoiding any lumps then cover it and refrigerate for 30min.
In a mixing bowl add 1/2 cup heavy cream bit till peaks and take half of it in another bowl and add cocoa powder mix well your plain and chocolate icing is ready.
Once cake is completely cooled slice it into 3part place in a tray in 1st layer spread sugar syrup, white icing and choco chips place 2nd layer spread sugar syrup and chocolate ganache.
Place 3rd layer spread sugar syrup and cover with chocolate icing freeze for 10min then cover with white icing plain it, for chocolate syrup drizzle in a bowl take prepared ganache add little milk and make it liquidy transfer in piping bag cut a bit and drizzle at ends as dripping place chocolate or remaining ganache and place ferrero chocolate, mini dairy milk chocolate, waffer chocolate biscuit, skittles or gems as mess.
Cool it for 10min then njoy!.

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