Name: Epic Chocolate Overload Explosion Cake
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: American
Ingredients: 1 1/2 cups spelt flour (or all-purpose or gluten-free blend); 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup coconut sugar (or regular sugar); 1/2 cup plain yogurt or dairy-free yogurt; 1/4 cup coconut oil (or vegetable oil); 1 tbsp pure vanilla extract; 1 cup water or brewed coffee (for richer flavor); 3/4 cup dairy-free chocolate chips; Optional: brownie chunks for topping; 1/2 cup full-fat coconut milk; 1 cup chocolate chips

Jump to Recipe·Print Recipe

A rich and ultra-moist chocolate cake, this Epic Chocolate Overload Explosion Cake is layered with fudgy ganache, melty chocolate chips, and brownie bites for a true chocolate lover’s dream. While it tastes like a decadent bakery creation, I’ve used better-for-you ingredients to keep it light without sacrificing flavor. Perfect for celebrations or whenever I crave something sinfully delicious, this cake delivers on every chocolatey level.

Epic Chocolate Overload Explosion Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups spelt flour (or all-purpose or gluten-free blend)

½ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup coconut sugar (or regular sugar)

½ cup plain yogurt or dairy-free yogurt

¼ cup coconut oil (or vegetable oil)

1 tablespoon pure vanilla extract

1 cup water or brewed coffee (for richer flavor)

¾ cup dairy-free chocolate chips

Optional: brownie chunks for topping

For the Ganache:

½ cup full-fat coconut milk

1 cup chocolate chips

Directions

I preheat the oven to 350°F (175°C), then grease and line two 8-inch round cake pans.

In a large mixing bowl, I whisk together the flour, cocoa powder, baking soda, salt, and sugar.

I add in the yogurt, oil, vanilla extract, and water or coffee, stirring gently until just combined—being careful not to overmix.

Then I fold in the chocolate chips.

I divide the batter evenly between the two pans and smooth the tops.

I bake for 25–28 minutes, or until a toothpick inserted in the center comes out mostly clean.

I let the cakes cool completely in the pans before removing them.

For the ganache, I heat the coconut milk just until boiling, then pour it over the chocolate chips in a heat-safe bowl. I let it sit for 1–2 minutes before stirring it smooth.

Once the cakes are fully cool, I spread a thick layer of ganache on the first cake, place the second on top, and then coat the whole cake with ganache.

To finish, I top the cake with extra chocolate chips, brownie chunks, or a chocolate drizzle. I chill the cake briefly to set the ganache before slicing.

Servings and timing

Prep Time: 15 minutes

Cook Time: 28 minutes

Total Time: 43 minutes

Servings: 10 slices

Calories per Serving: 340 kcal

Variations

I sometimes swap the spelt flour for a 1:1 gluten-free baking blend to make it gluten-free.

When I want a stronger coffee flavor, I use espresso instead of brewed coffee.

For added texture, I mix chopped walnuts or hazelnuts into the batter.

To make it even richer, I layer in a chocolate mousse between the cakes before adding the ganache.

I’ve also made this as cupcakes—just reduce the baking time to about 18–20 minutes.

Storage/Reheating

I store the cake in an airtight container in the fridge for up to 5 days. The ganache keeps the cake moist. When I want to enjoy a slice, I let it sit at room temperature for 20–30 minutes or microwave it for 10–15 seconds to bring back that just-baked gooeyness. If freezing, I wrap individual slices in parchment and store them in a freezer-safe bag for up to 2 months.

FAQs

How do I know when the cake is done baking?

I check the center with a toothpick—if it comes out mostly clean with a few moist crumbs, it’s ready. I avoid overbaking to keep the cake soft and fudgy.

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day in advance. I wrap them tightly and store them at room temperature. I make the ganache fresh when ready to assemble.

Is brewed coffee necessary?

Not at all. I use it to deepen the chocolate flavor, but plain water works just as well. If I want a kid-friendly version, I stick with water.

Can I make it into a single-layer cake?

Definitely. I use a 9x13-inch pan instead and increase the baking time by about 5–8 minutes. It’s easier and still delicious.

What can I use instead of coconut milk in the ganache?

Heavy cream or any full-fat plant-based cream substitute works well. I just make sure it’s rich enough to create that silky texture.

Conclusion

This Epic Chocolate Overload Explosion Cake lives up to its name every single time I make it. It’s bold, rich, and satisfying without being overly complicated. Whether I’m baking it for a party or just because I’m craving something extraordinary, it always gets rave reviews. With layers of ganache, chocolate chips, and optional brownie bites, this is the kind of cake that makes me go back for seconds—maybe even thirds.

Recipe:

Epic Chocolate Overload Explosion Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 43 minutes
Yield: 10 slices
Diet: Vegetarian

Print Recipe

Description

A rich, ultra-moist chocolate cake layered with silky ganache, chocolate chips, and brownie chunks. Made with better-for-you ingredients, this cake is perfect for celebrations or whenever you need a decadent chocolate treat.

Instructions

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar.
Add the yogurt, oil, vanilla extract, and water or coffee. Stir gently until just combined—do not overmix.
Fold in the chocolate chips.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–28 minutes, or until a toothpick inserted in the center comes out mostly clean.
Let the cakes cool completely in the pans before removing.
To make the ganache, heat the coconut milk until just boiling, then pour it over the chocolate chips in a heat-safe bowl. Let sit for 1–2 minutes, then stir until smooth.
Once cakes are completely cool, spread a thick layer of ganache on the first layer, top with the second cake, and coat the entire cake with ganache.
Top with extra chocolate chips, brownie chunks, or a drizzle of chocolate if desired. Chill briefly to set the ganache before slicing.