Choco Supernova Cake
Creamy, indulgent, and unapologetically chocolatey — the Choco Supernova Cake is the kind of dessert that stops conversations and starts celebrations.
Equipment
- 9-inch round cake pans
- Mixing Bowls
- Saucepan
- Whisk
- Plastic Wrap
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour measured and leveled
- 0.75 cup unsweetened cocoa powder sifted
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 2 cups granulated sugar
- 2 large eggs room temperature
- 1 cup whole milk room temperature
- 0.5 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Ice Cream Layer
- 1 pint chocolate ice cream softened slightly to spreadable firmness
Ganache
- 1 cup semi-sweet chocolate chips for ganache
- 0.5 cup heavy cream heated to make ganache
Toppings
- 1 cup mini chocolate chips for topping
- 1 cup crushed Oreos for topping
- 0.5 cup chopped chocolate candy bars like Snickers or Twix, for topping
- to taste chocolate sauce for drizzling (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal. Lightly grease the parchment too.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl. Sifting removes lumps and gives a lighter crumb.
- In a large bowl, whisk together sugar, eggs, whole milk, vegetable oil, and vanilla extract until smooth and just combined. Avoid overbeating.
- Slowly stir the dry ingredients into the wet mixture until incorporated. Pour in 1 cup boiling water and stir carefully — the batter will be thin, which is normal and yields a tender cake.
- Divide batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in pans for 10 minutes, then transfer to wire racks and let cool completely.
- Line a 9-inch pan with plastic wrap, leaving enough overhang to lift the ice-cream disk out later. Spread the softened chocolate ice cream evenly into the pan, smoothing the top. Freeze until solid, about 2–3 hours or overnight for convenience.
- For the ganache: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer (do not boil). Remove from heat and pour over 1 cup semi-sweet chocolate chips in a heatproof bowl. Let sit 2–3 minutes, then whisk until smooth and glossy.
- Assemble the cake: place one cooled cake layer on a serving plate. Spread a thin layer of ganache over the top to help the ice-cream adhere. Unmold the frozen ice-cream disk using the plastic wrap overhang and place it on top of the ganache layer. Add the second cake layer on top. Pour the remaining ganache over the entire cake, letting it drip down the sides.
- Immediately sprinkle mini chocolate chips, crushed Oreos, and chopped candy bars over the ganache while it’s still soft. Drizzle with chocolate sauce to finish. Freeze the assembled cake for at least 1 hour to set. When ready to serve, slice with a serrated knife warmed in hot water and wiped dry between cuts.
Notes
Use room-temperature ingredients for better emulsion and lift. Don’t overbake the cakes; they should be moist and tender. Freeze the ice-cream layer overnight for easier handling.