Chocolate Explosion Cake Recipes

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.

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.

BIRTHDAY EXPLOSION CAKE RECIPE BY TASTY

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!

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 the oven to 350 degrees F. Spray a 13-by-9-by-2-inch pan with nonstick spray. Mix the coconut and nuts and spread them evenly in the pan. Prepare the cake mix as directed on the box, but use 4 eggs instead of 3...and use MILK in place of water, and 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 them. Bake until the sides of the cake pull away from the pan, 40 to 50 minutes. Pour the warm Chocolate Pecan Glaze over the cake. Slice and enjoy. Chocolate Pecan Glaze: 1/2 cup (1 stick butter) 1/4 cup milk (more if a thinner consistency is desired) 2 tablespoons cocoa powder 1 teaspoon vanilla extract 1 1/2 to 2 cups confectioners' sugar 1 cup pecans, chopped 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.