Easy Way to Cook Delicious Overloaded Chocolate Cake

Overloaded Chocolate Cake Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Overloaded Chocolate Cake” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Overloaded Chocolate Cake

1. You need of For ferrero chocolate.
2. Prepare 12 of wafer shells.
3. Take 4 tbsp of nutella.
4. Take 6 of whole hazelnut.
5. Make ready 40 gm of melted dark chocolate.
6. Prepare 1 tbsp of finely chopped cashewnuts.
7. You need of For chocolate sponge cake.
8. It’s 200 gm of milkmaid.
9. Prepare 60 gm of butter.
10. It’s 1 tsp of vanilla essence.
11. Prepare 100 gm of maida.
12. You need 25 gm of cocoa powder.
13. Make ready 1 tsp of baking powder.
14. It’s 1/2 tsp of baking soda.
15. It’s as needed of Thumbs up or coke.
16. Prepare of For ganache.
17. Take 1/2 cup of dark chocolate.
18. It’s 3 tbsp of butter.
19. Prepare 1/8 cup of milk.
20. Prepare of For chocolate syrup.
21. You need 2 tbsp of In same ganache add milk.
22. Take of For icing.
23. Make ready 1/2 cup of whipped cream.
24. Make ready 1 tbsp of cocoa powder.
25. You need As needed of choco chips.
26. It’s As needed of chocolates of your choice.

Overloaded Chocolate Cake step by step

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Cool it for 10min then njoy!.