Chocolate Explosion Cake Version 1 Recipes

ULTIMATE CHOCOLATE PEANUT BUTTER EXPLOSION CAKE

Steps:

• Preheat the oven to 350 degrees and grease 9x5 loaf pan.
• In a medium bowl, add flour, baking powder, baking soda and salt and whisk for about 45 seconds.
• Using a mixer, in a large bowl add the peanut butter, oil, and brown sugar and beat until combined.
• Add eggs and maple syrup or vanilla extract and continue beating until just combined.
• Alternately add the flour and buttermilk to the wet mixture, beating just until combined and do not overbeat. (A few small lumps of flour is fine, overbeating will result in a dry, dense cake.)
• Pour batter into the bread loaf pan.
• Bake for about 15-18 minutes.
• Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.
• Microwave the heavy cream in the microwave for 2-3 minutes or starting to boil.
• Add in chocolate and peanut butter chips and let sit for a minute or two then whisk for a couple of minutes.
• Cream butter and add in all other ingredients until combined and creamy.
• Cut the cooled cake in half horizontally. Frost the bottom top half of the cake, drizzle some chocolate ganache and then add some chopped Reese cups on top
• Place the top layer of the cake, upside down, on top of the bottom layer and repeat with another layer of frosting, chocolate ganache and Reese's cups.
• Place in fridge until ready to slice and serve.

CHOCOLATE EXPLOSION CAKE (VERSION 1)

Steps:

• 1. * PLEASE READ RECIPE THROUGH CAREFULLY ... **Preheat the oven to 350 degrees F. ***Spray a 13-by-9-by-2-inch pan with nonstick spray.
• 2. *Mix the coconut and nuts and spread them evenly in the pan. *PREPARE THE CAKE AS DIRECTED ON THE CAKE MIX BOX WITH THE FOLLOWING EXCEPTIONS: *USE 4 LARGE EGGS INSTEAD OF 3... *USE 1 1/4 CUP MILK IN PLACE OF THE WATER, *ADD 1 TSP. VANILLA *STIR IN THE CHOPPED CANDY BARS *Pour the batter OVER the coconut and nuts. *Combine the cream cheese, butter and sugar. *Randomly drop tablespoons of this mixture on TOP of the BATTER; *DO NOT SPREAD IT... *Bake until the sides of the cake pull away from the pan, about 40 to 50 minutes.
• 3. CHOCOLATE PECAN GLAZE *In a saucepan over medium-high heat, COMBINE butter, milk, cocoa powder and vanilla extract. *Once the butter is melted, remove from the heat. *Add the sugar and stir until smooth. *Stir in the pecans. *Pour the warm Chocolate Pecan Glaze over the cake. *Slice and enjoy.

CHOCOLATE EXPLOSION CAKE (VERSION 2)

Steps:

• 1. * PLEASE READ RECIPE THROUGH CAREFULLY ... **Preheat the oven to 350 degrees F. ***Spray a 13-by-9-by-2-inch pan with nonstick spray. (I use 'Baker's Joy). 2 *Mix the coconut and nuts together in a med. bowl and set aside. * Mix the above 2 ingredients (coconut & nuts), German chocolate cake mix, eggs, milk & vanilla extract, in a large mixing bowl. Beat with electric mixer on low to med speed for about 2 minutes. Pour badder evenly in prepared pan. *Sprinkle the chopped candy bars on top and place in the oven for about 45 to 50 minutes. Prepare glaze while cake is baking. CHOCOLATE GLAZE *In a saucepan over medium-high heat, combine the butter, milk, cocoa powder and vanilla extract. *Once the butter is melted, remove from the heat. *Add the sugar and stir until smooth. *Stir in the pecans (if desired) *Pour the warm Chocolate Glaze over the cake. *Slice and enjoy!

CHOCOLATE EXPLOSION CAKE

Steps:

• Preheat oven according to directions on box of cake mix. Spray two 8-inch round pans with non-stick cooking spray. Mix cake mix, one box pudding, eggs, oil, water, 1/2 cup milk. Pour equally into pans and bake according to time on cake box.
• In separate bowl, mix remaining milk and other box of pudding. Once mixed well, add can of icing and mix together. Icing should have a pudding consistency.
• Once cakes are done, cool. Once cool, put first layer on cake plate and add thick layer of icing mixture. Top with chocolate chips. Put second cake layer on top of first and pour remaining icing mixture on top. Let the icing run over the sides of the cake. Cool for at least two hours before serving.

DOUBLE CHOCOLATE EXPLOSION CAKE

Steps:

• Preheat oven to 350.
• Beat sugar and oil on high speed until creamy.
• Add orange juice and mix.
• In a separate bowl, combine cocoa and baking soda and add to mixture.
• Add flour, water, vanilla sugar, and eggs a bit at a time and mix until smooth.
• Pour into a lined cookie sheet.
• Bake for 1 hour and cool completely.
• Add confectionary sugar, water, oil, cocoa, and vanilla to a small pot and heat over low heat until it's a smooth glaze.
• Pour over the cake while the glaze is still hot.