𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗢𝘃𝗲𝗿𝗹𝗼𝗮𝗱 𝗘𝘅𝗽𝗹𝗼𝘀𝗶𝗼𝗻 𝗖𝗮𝗸𝗲

For the Ganache Topping:

1 cup semi-sweet chocolate chips

½ cup heavy cream

For the Explosion Toppings:

1 cup mini chocolate chips

1 cup crushed Oreos

½ cup chopped chocolate candy bars (like Snickers or Twix)

Chocolate sauce (for drizzling)

Instructions

Prepare the Cake Layers:

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Add the sugar, eggs, milk, oil, and vanilla extract. Mix until smooth.

Stir in the boiling water. The batter will be thin—this ensures a moist cake.

Divide the batter evenly between the prepared pans.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

Assemble the Ice Cream Layer:

Line one of the same 9-inch pans with plastic wrap. Spread the softened chocolate ice cream evenly into the pan and freeze until solid (about 2–3 hours).

Make the Ganache:

Heat the heavy cream in a saucepan over medium heat until it just starts to simmer.