Chocolate Overload Cake: About a pound of Callebaut chocolate along with mousse, buttercream, and ganache. Recipes Cakes Chocolate Chocolate Overload Cake. Great recipe for Chocolate overloaded cake
Overloaded Chocolate Cake is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Overloaded Chocolate Cake is something which I’ve loved my whole life.
Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, overloaded chocolate cake. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
To get started with this particular recipe, we have to prepare a few ingredients. You can have overloaded chocolate cake using 26 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Overloaded Chocolate Cake :
- Get of For ferrero chocolate.
- Take 12 of wafer shells.
- Prepare 4 tbsp of nutella.
- Prepare 6 of whole hazelnut.
- Get 40 gm of melted dark chocolate.
- Make ready 1 tbsp of finely chopped cashewnuts.
- Take of For chocolate sponge cake.
- Get 200 gm of milkmaid.
- Prepare 60 gm of butter.
- Make ready 1 tsp of vanilla essence.
- Make ready 100 gm of maida.
- Get 25 gm of cocoa powder.
- Take 1 tsp of baking powder.
- Take 1/2 tsp of baking soda.
- Get as needed of Thumbs up or coke.
- Prepare of For ganache.
- Get 1/2 cup of dark chocolate.
- Get 3 tbsp of butter.
- Get 1/8 cup of milk.
- Prepare of For chocolate syrup.
- Make ready 2 tbsp of In same ganache add milk.
- Take of For icing.
- Take 1/2 cup of whipped cream.
- Make ready 1 tbsp of cocoa powder.
- Get As needed of choco chips.
- Get As needed of chocolates of your choice.
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Instructions to make Overloaded Chocolate Cake :
- 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!.
Cakes, cookies, pies, tarts, muffins, scones, short- rye- wheat- and naan breads welcome! Kinder bueno is the chocolate bar around the cake. It's the name of the candy bar. I had a super cool Valentine's day cake planned for you this year. It looked really beautiful in my head, but in real life, it was a fail.
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