Chocolate Wasted Cake
This cake is not for the faint of heart! Sinfully fudgy and moist on the inside and recklessly covered in chocolate on the outside, topped with Snickers candy bars, Reese’s Cups, sea salt caramel filled chocolates, dark chocolate ganache, and a semisweet chocolate drizzle.
This cake is not subtle. No siree. It slaps you in the face with more chocolate than you ever knew could be in one cake, from the inside out! I’ve wanted to make a cake like this one for AGES. And although I didn’t quite achieve the same level of finesse that Rianne did with hers, I was still thrilled with how mine turned out.
You can’t see it yet, but the inside of the cake is actually the best part. I’m putting the cart before the horse there though. I think before we get to that, we’d better talk about the outside first. I mean, how could we not??
Just look at this monstrosity!! Snickers candy bars, Reese’s cups, sea salt caramel filled chocolates, dark chocolate ganache and a semisweet drizzle are all piled high on top with my favorite Guittard milk chocolate chips covering the rest of the cake.
I mean… there just are no words for this level of chocolate-iness.
Let’s talk method for a minute: it may look like one big mess just thrown together, but it actually does require a certain level of technique to get things to stay put. Those chocolate chips on the side are tricky little boogers. Here’s what worked for me:
- add a little more powdered sugar to the remaining frosting after you’ve layered frosting in the middle of the cake. I’ll discuss this more in a second, but the filling frosting is meant to be a little soft, so it doesn’t hold the chocolate chips as well on the outside.
- pile the chocolate chips up the side of the cake and press in– I used plastic gloves, so that I didn’t get chocolate all over my hands. This part is a bit messy.
- this step is hard to describe, and it’s not 100% necessary, but I felt like it was helpful– fold parchment paper into a long strip about the same height as the cake. Wrap the strip around like cake like a tube, and gently tie a piece of bakers string around it to hold it in place. This allows you to do a little more pressing through the parchment paper without making a mess, and it secures all the chocolate chips onto the cake while the frosting does a little bit of hardening (not like hard hard, but just the little bit that powdered sugar causes in frosting). Keep the parchment on there until ready to serve.
Ok, so let’s talk about the inside of this cake! SO GOOD!
It’s my very favorite chocolate cake recipe that starts with a cake mix and is made incredibly moist by adding pudding and sour cream. Add to that my very favorite fudgy chocolate frosting, which I’ve thinned ever so slightly by adding a little less powdered sugar than the recipe calls for. This really contributes to a further moistening of the cake, so that it literally just melts in your mouth.
As good as the outside of the cake it (and how it could it not be?!), the inside is really my favorite part of this whole thing. It’s really pretty incredible, and I think you are going to just die over it.
I mean, just look at this!
By the way… you can use any chocolate candy you would like on the top. I personally think M&Ms and Oreos would be amazing. But I have to say, I die over the ooey, gooey caramel that I used on this cake. I used Ghirardelli sea salt caramel filled chocolate, and I thought the caramel was the perfect thing to break up the chocolate a little bit. And it’s just visually so great as well.
This cake definitely takes a little bit of time and effort, but it’s so worth it! Enjoy :)
Chocolate Wasted Cake
This cake is not for the faint of heart! Sinfully fudgy and moist on the inside and recklessly covered in chocolate on the outside, topped with Snickers candy bars, Reese's Cups, sea salt caramel filled chocolates, dark chocolate ganache, and a semisweet chocolate drizzle.
1 Chocolate Cake Recipe, baked into 3 layers
3 (12 ounce) bags large milk chocolate chips (like Guittard)
Favorite chocolate candy for the top
1/4 cup semisweet chocolate chips, melted
Layer the chocolate frosting in between the layers of cake. Cover and chill for 30 minutes to an hour. This makes the cake easier to frost on the outside and decorate (otherwise, the layers will slip around when you put so much pressure on the cake by pressing on the chocolate chips).
Add additional powdered sugar to the remaining frosting (see notes) and frost the outside of the cake. It doesn't have to look perfect, you'll be covering it up!
Press the chocolate chips into the sides of the cake, covering completely (read post for a more detail method on doing this).
Chop the candy and pile on top of the cake.
Drizzle or pipe the ganache along the edges and over top. Drizzle the melted semisweet chocolate over top.
*Omit 1/4 cup of the powdered sugar called for in the recipe. Spread the "thinned" frosting in between the layers of the cake. Then add a couple of tablespoons of the powdered sugar to the remaining frosting to spread on the outside of the cake.
**I used a dark chocolate ganache for this cake instead of the semisweet used in the ganache recipe I linked to. If you use a dark chocolate, you'll need to make the ganache over low heat on the stovetop instead of in the microwave like the recipe calls for. This will prevent burning and seizing.
Inspired by this cake on The Art of Dessert.
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Chocoholic?? Here are lots more chocolate recipes that you’ll love!
And there’s plenty more where that came from! Check out all of my chocolate recipes here.