Chocolate Overdose Cake

I posted a picture of this cake on my social media pages a few days ago, and the response that I received off the back of that post was amazing, so I had to put the recipe on the blog.

This cake is a chocolate lovers dream. It was made for my husband, Phil, for his birthday. I asked him what cake he wanted, and his response was “chocolate”. I asked him what filling and frosting he wanted, and his response was “Chocolate Carly, I want the whole thing to be chocolate, top to bottom”. Alrighty then buddy, you asked for it…

Now normally, I would make this cake and cover with vanilla buttercream, and maybe put a ganache drip on top of it, but he wanted chocolate top to bottom, so thought I would go to town. The Chocolate Overdose Cake is born.

This recipe is for the picture you see, if you want to make a drip cake, your ganache needs to have double the quantity of cream than in this recipe. This ganache  recipe is great for actually filling and covering a cake also, so feel free to use it for that; it goes great  with my Nana Cake recipe.

Word of warning: If you have not already took the hint, I will spell it out for you. This cake is sickly. It is chocolate, covered in chocolate, with chocolate poured on top of it, and then chocolate stuck in it. My husband does not have a sickly button, he went straight in with a huge slice and demolished it. I had a slither with a huge mug of tea, and it was enough for me. You do not need huge slices of this. The cake on it’s own is melt in the mouth delicious, so savour a small piece!

People have also been asking about the chocolate painted gold. This was painted using gold edible paint which you can purchase here. You can also purchase this in silver and bronze. A little goes a long way with these paints, so they will last absolutely ages. I painted the chocolate the night before decorating the cake so it had plenty of time to dry.

(for the cake)

400g plain flour
2tbsp baking powder
80g cocoa powder (I used Green & Blacks)
550g caster sugar
good pinch of salt (if you have sea salt flakes use this)
250g unsalted butter, at room temperature
300ml milk
4 large free range eggs
2 teaspoons vanilla extract

(For the chocolate buttercream)

250g unsalted butter at room temperature (or if you want it not so sweet, use salted butter)
700g icing sugar, sifted
80g cocoa powder
70-80ml milk

(for the chocolate ganache)

100g dark chocolate (minimum 70% cocoa solids)
100g double cream (of if you want to make this a drip cake, use 200g. Yes I weigh my cream!)

To Decorate (optional)

Giant Chocolate Buttons
Various chocolate bars


To start, you need to warm your oven to 170C, 150C fan, Gas Mark 3 and grease and  line 2 x 20cm tins with baking parchment. (I used springform tins).

In a freestanding mixer (or handheld electric whisk) pour in your flour, baking powder, cocoa powder, caster sugar, salt and butter, and mix (if using a freestanding mixer use the paddle attachment) until this starts to look like sand.

In a jug, mix together your milk, eggs and vanilla extract, and with the mixer still on, add slowly to the dry ingredients until all combined and looking gorgeous. If this mixture still looks too thick, add a touch more milk to loosen this up, although this amount of milk should be perfect.

Evenly pour your cake batter into your your lined tins and bake in the oven for 40-50 minutes. After 40 minutes, check using a cake tester or skewer (once inserted into your cake, they should come out clean), and go from there.

Leave in the cake tin for 5-10 minutes before turning out onto a wire rack to cool completely.

While the cake is cooling, make your buttercream. Again, using a freestanding mixer with paddle attachment, or handheld electric whisk, beat your butter for a full five minutes until visibly paler in colour, then gradually add the cocoa and icing sugar, using the milk to loosen this up as you go.

At this point, how you choose to frost your cake is completely up to you. I like to crumb coat my cake, but you can completely skip this step should you wish. A crumb coat is a thin layer of buttercream spread over a cake to catch little stray crumbs, so when you apply a second, thicker layer of buttercream, you will have no crumbs trying to peek out! Before you do that you need to pop your cake on a cake board, using a tiny amount of buttercream to stick the cake to the board. Now you need to sandwich your two layers between a nice layer of buttercream.

To crumb coat I use a cranked palette knife, which you can purchase here. Using a small amount of buttercream  (put this in a bowl so as not to get crumbs in your big bowl of buttercream, as that would just defeat the purpose of your crumb coat), simply cover the cake, very lightly (you should still be able to see the cake through this). To give the cake a smooth finish use a cake smoother before leaving for approx 45 mins to 1 hour to firm up. While waiting for the crumb coat to firm up, cover your big bowl of buttercream with cling film for later.

Once your crumb coat is firm to touch, you can get started with frosting the rest of your cake. You can pipe little buttercream rosettes, or pop it on with a palette knife. However you like. In order to get a good even layer of buttercream on your whole cake like in the picture, I use our cake covering nozzle, followed by a cake smoother for a smooth eve finish. This needs to chill now for at least 2 hours (or one hour in the fridge) before the ganache goes on.

Make your ganache when your cake is chilled. If you can get it in the fridge get it in that. I leave my cake in the fridge until the ganache is literally ready to be put on it.

To make the ganache break your chocolate up into small pieces and put to one side. In a pan warm your double cream, but do not boil it just needs to be warm. Once your cream is warmed, take off the heat and add your chocolate and stir until melted. Ta, dah, you have ganache!

Pour your ganache onto your cake and then using a palette knife, or the back of a spoon, spread it until it starts to drip over the edge. You can if you prefer put it into a piping bag, but I find it easier to spread with a palette knife. Whatever works for you though.

Once you have done this, apply sprinkles, stick in chocolate, etc to your hearts content, leave to set for about 30 minutes and then serve!

As always, if you make this cake, give us a little tag on social media so we can show your creations off!


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