Chocolate Overload Cake…Hubby’s birthday special

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Bake up this sweet treat and make your loved one feel special.This time I choose to bake it for my Husband’s birthday.It’s basically a chocolate Fudge cake But I prefer to call it as “Chocolate Overload cake” because it’s flooded with lots of chocolate.
Out of all so many lovely variety cake recipes, this chocolate fudge cake is just seems to be perfect for me for any special occasion.So I prefer to bake it again and again whether it’s my Husband’s birth day or Mom dad’s Anniversary or our Anniversary or any other special occasion.But every time the frosting and the decoration varies with some different twist to make the cake even more delicious and interesting.
Chocolate Overload cake is made with lots of chocolate,soaked in ganache and layered with Vanilla Buttercream Frosting, and finally decorated with chocolate buttercream and ganache.This cake is every chocolate lover’s dream.

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I am neither a Pro Baker nor having any culinary degree in baking but I love to bake.If you go through my blog you will easily figure out how much I am passionate about baking ( especially cakes).I am very much fond of cake decorating.I believe that with lot of practice,patience (and of course with the help of good tutorials), cake decorating can be learned quite easily. I am still learning a ton day by day.I think still I need to learn a lot.Hope the detailed steps and pictures will help you or rather guide you to bake .

So lets start the recipe….


Let me simplify and divide the process into 6 steps:

1.Making of Chocolate Fudge cake

2.Melting of Chocolate for decoration

3.Making of Vanilla Buttercream Frosting

4.Making of  Chocolate  Buttercream Frosting

5.Preparing Ganache

6. Assemble of the cake and decoration


For Chocolate Fudge cake:

 Ingredients :
2 cups all purpose flour, sifted
2 cups caster sugar(granulated/powdered sugar)
3/4 cup oil(or  butter or margarine, softened)
1/2 cup milk
3/4 cup unsweetened cocoa powder, sifted
2 tbsp baking powder
2 eggs, lightly beaten
Grated Dark chocolate and games to decorate

check the below link for detailed recipe:

Meting of chocolate:

In a double boiler melt the chocolate ,let it cool.

Use this for decoration.


Vanilla Buttercream Frosting:
3 cups powdered sugar
1/3 cup unsalted butter/margarine, at room
1 teaspoons vanilla essence
1- 2 tablespoons milk

1 In medium bowl, whip the butter on medium-high speed for 2-3 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add powdered sugar gradually
2.Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes
3.Now add the vanilla essence and 1 tablespoon of the milk and  whip until fluffy.
Note: If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

3b Chocolate Buttercream Frosting:
3 cups powdered sugar
1 cup unsalted butter, at room temperature
1½ teaspoons coco powder
1½ teaspoons espresso coffee powder
1. In a small bowl,Mix the espresso coffee powder into hot water until dissolved; set aside.
2. In medium bowl, whip the butter on medium-high speed for 2-3 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add powdered sugar gradually
3.Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes
4.Add the espresso coffee mixture and coco powder  and continue to mix at medium-high speed until it is completely incorporated, scraping the sides as necessary. Frost the cupcakes as desired.


Chocolate and coffee flavor perfectly blends together so i thought of using a little coffee in the chocolate buttercream frosting,but you can omit coffee if you don’t want

Preparation of Ganache :
I have used unsweetened cocoa powder,you can go for any dark/milk chocolate as per your choice for the making of ganache.
1 cup heavy cream(i have used: Amul fresh cream)
3/4 cup unsweetened cocoa powder, sifted
(i have used: weikfield cocoa powder)
1/4 cup caster sugar(granulated/powdered sugar)
1/2 teaspoon strong brewed coffee

In a saucepan, heat the cream, stirring frequently to discourage scorching, until it begins to simmer and seems like it might start boiling any moment (but don’t let it boil).
Remove from heat and the remaining ingredients until smooth with a spatula or wooden spoon . You may need to set the pan in the refrigerator so that ganache cools as per your desired thickness. It will thicken as it cools.
It is very important that you sift your cocoa powder before mixing it with the cream. Otherwise you may have lumps in the finished ganache. It will still taste good, though.
You can use milk chocolate/dark chocolate instead of coca powder for ganache.
If you don’t have  caster sugar/granulated/powdered sugar then take normal sugar in a grinder and make it as powdered sugar.

Ganache proportion:

(Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream.
Chocolate truffles: 2:1, two parts chocolate to one part cream.
Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream.)

For assembly the cake:

Cut the cake evenly and discard the extra portion.

Now divide the cake into half and soak the cake in chocolate ganache at least for an hour.

Then spread vanilla buttercream frosting.Spread evenly and place the other half.

Cover the whole cake with chocolate ganache and set half an hour in the fridge.


98Then cover the cake with another coat of ganche.Pour the whole ganache in the cake and refrigerate the cake about half an hour.



Finally garnish with chocolate buttercream frosting and chocolate balls and cherry.





Transfer the cake to the fridge, allow the frosting to set before serving.


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Cut the cake and serve.

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