Chocolate Explosion Cake Version 2 Recipes

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CANDY EXPLOSION CAKE



Candy Explosion Cake image

"I made this cake for a friend's 40th birthday party." This explosion of all things ooey, gooey and chocolate will be the hit of your party. Heidi Axelrod, Flower Mound, TX

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 3

Two-layer cake of your choice (9 inches)
Chocolate frosting of your choice
Assorted chocolate candies: hugs, kisses, white baking chips, chocolate chips, milk and dark chocolate candies, Sno-Caps, chocolate-covered nougats, miniature peanut butter cups and fun-size Twix and Kit Kat bars

Steps:

  • Place cake on a serving platter; spread frosting between layers and over top and sides of cake. Top with the chocolate candies of your choice.

Nutrition Facts :

CHOCOLATE EXPLOSION CAKE



Chocolate Explosion Cake image

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Number Of Ingredients 8

1 box chocolate cake mix
2 boxes Jell-O Chocolate Pudding, divided
3 eggs
1/3 cup oil
1 cup water
1.5 cups milk, divided
1 can chocolate icing
1-1.5 cups chocolate chips

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

DOUBLE CHOCOLATE EXPLOSION CAKE



Double Chocolate Explosion Cake image

This cake is great for a crowd. I got the recipe from my sister who made it for my son's birthday. There was not a crumb left!

Provided by Mrsspeevs

Categories     Dessert

Time 17m

Yield 20 serving(s)

Number Of Ingredients 14

3 1/2 cups sugar
1 1/4 cups oil
2 cups orange juice
1 cup cocoa
2 teaspoons baking soda
4 cups flour
1 cup water
2 scoops vanilla sugar
4 eggs
1 1/2 cups confectioners' sugar
4 1/2 tablespoons water
4 1/2 tablespoons oil
3 tablespoons cocoa
1 1/2 teaspoons vanilla

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.

Nutrition Facts : Calories 447.4, Fat 18.7, SaturatedFat 2.9, Cholesterol 42.3, Sodium 142.1, Carbohydrate 68.5, Fiber 2.4, Sugar 46.1, Protein 5

BIRTHDAY EXPLOSION CAKE RECIPE BY TASTY



Birthday Explosion Cake Recipe by Tasty image

This cake is inspired by The Flour Shop in New York City. The recipe takes a bit of time and effort, but the finished product is truly a showstopper! Celebrate a special occasion with this bright, colorful and delicious cake.

Provided by Katie Aubin

Categories     Desserts

Yield 1 cake

Number Of Ingredients 27

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
3 sticks unsalted butter, softened
2 cups granulated sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
1 ½ cups milk, room temperature
red food coloring
orange food coloring
yellow food coloring
green food coloring
blue food coloring
purple food coloring
nonstick cooking spray, for greasing
¼ cup granulated sugar
¼ cup water
1 teaspoon vanilla extract
2 blocks cream cheese, softened
1 stick unsalted butter, softened
1 tablespoon vanilla extract
32 oz powdered sugar
milk, as needed
2 cups assorted sprinkles
1 cup nonpareil sprinkles
1 round cake pan, 6 in (15 cm)
1 cardboard cake round, 6 in (15 cm)

Steps:

  • Make the cake: Preheat the oven to 350°F (180°C). In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, cream the butter and granulated sugar with an electric hand mixer on medium speed until soft, light, and creamy, 5-6 minutes. Scrape down the sides of the bowl. Add the eggs, 1 at a time, beating between each addition and scraping down the sides of the bowl as needed until well incorporated. Add the vanilla and beat to incorporate.
  • Alternate adding the milk and dry ingredients a little at a time, starting and ending with the flour. Beat until incorporated, scraping down the sides of the bowl between additions. Do not overmix.
  • Evenly divide the batter between 6 small bowls, about 1 cup each. Dye each bowl with one color of food coloring.
  • Grease 6 6-inch round cake pans, or as many as you have, with nonstick spray. Add each color cake batter to a prepared baking pan (working in batches if needed) and tap the pans on the counter to release any air bubbles. Bake for 15-20 minutes, or until a toothpick inserted in the center of a cake comes out clean. Remove the cakes from the oven and let cool in the pans for 15 minutes, then flip onto a wire rack and let cool for another 15 minutes.
  • While the cakes bake, make the vanilla simple syrup: In a small saucepan, combine the sugar, water, and vanilla and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from the heat and transfer the syrup to a heatproof container. Let cool completely.
  • Make the cheesecake buttercream: Add the cream cheese and butter to a large bowl and beat with an electric hand mixer on low speed until light and fluffy, 2-3 minutes. Add the vanilla and beat to incorporate.Gradually sift in the powdered sugar and continue beating until fully incorporated. If the frosting seems too thick, add 1 tablespoon of milk at a time until the desired consistency is reached. Transfer about 2 cups of frosting to a piping bag fitted with a large round tip. Set the remaining frosting aside in the bowl.
  • Assemble the cake: Brush the cakes with the vanilla simple syrup.
  • Use a 2-inch round cookie cutter to remove the centers from each cake layer, except the red cake.
  • Set the 6-inch cardboard cake round on a turntable and pipe a dab of frosting onto the round. Place the purple cake on top of the board. Pipe buttercream around the top and top with the blue cake. Repeat with the green, yellow, and orange cakes. Fill the center of the cake with the assorted sprinkles, then top with the red cake.
  • Use an offset spatula to lightly frost the entire cake with the reserved buttercream to create a crumb coat. Transfer to the freezer to firm up, about 15 minutes.
  • Remove the cake from the freezer and evenly frost the entire cake with a thick layer of buttercream.
  • Carefully hold the cake over a container or baking dish (to catch any fallen sprinkles) and coat the entire cake with the nonpareil sprinkles. (If you're having trouble getting the sprinkles to stick, brush the frosting with a bit of the simple syrup and try again.)
  • Slice the cake and watch the sprinkles rush out.
  • Enjoy!

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