I’ve made this cake twice now and every time I post a picture there’s tons of responses! It definitely turns some heads. My friend, Courtney, says it’ll rot your face off there’s so much chocolate! 🙂 This recipe I found on Pinterest. The original recipe is from Rianne at Art of Dessert. The picture of her cake is way more impressive than mine! I followed her recipe the first time, but decided I wasn’t the biggest fan of the chocolate cake. I am a big fan of Natalie Lewis’s from the Daily Crave though! So, the second time I used her chocolate cake recipe and the rest came from Art of Dessert. My recommendation is to have fun when making this. Be as creative as you want and put your own twist on it!
Wasted Chocolate Cake
- 1 c. cocoa powder
- 2 c. boiling hot water
- 2 2/3 c. all purpose flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1 c. butter, room temp
- 1 c. sugar
- 2 large eggs
- 2 tsp vanilla extract
- Liqueur (optional) I used an orange muscat from Caprock Winery in Lubbock, Texas.
**Note – if you want a “tall” cake repeat making the cake steps. For me, this makes 2, 9 in. cakes. I have to double the recipe in order to get a “tall” cake, so I have four layers.
- 4 c. powdered sugar, sifted
- 1 c. cocoa powder
- 1/2 c. butter, softened to room temperature
- 1/3-1/2 c. whole milk (start out with 1/3 cup of milk and add more milk to your desired consistency)
- 1 tsp. vanilla extract
- 1 pkg. dark chocolate chips
- 1 pkg. milk chocolate chips
- Assorted chocolate candies for the top of the cake (I used Kit-Kat, Twix, Milky Way, Symphony bar, 3 Musketeers, and a Heath Bar.)
- Preheat oven to 350 F.
- Grease and dust two to three 8-inch or 9-inch cake pans with flour. To prevent the cake from sticking to the pan, line the bottom with a parchment paper circle. Set aside. (I turn one pan upside down and cut the circle around it. It doesn’t have to be perfect. Then I just use it to cut the others.)
- In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
- In another bowl, mix together the flour, baking powder, and salt.
- Then in the bowl of your electric mixer beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating until smooth.
- Beat in the vanilla extract.
- Add the flour mixture and beat only until incorporated.
- Add the cooled cocoa mixture and stir until smooth.
- Before pouring into the pans, scrape down the sides and bottom to make sure the mixture is thoroughly mixed.
- Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and place on cooling racks.
- Poke holes with your toothpick or something small and drizzle liqueur while still hot so it can absorb into the cake. (optional)
- Wait for about 10 minutes to remove from cake pans and finish cooling on the cooling racks. Allow to cool completely before decorating.
- In a large mixing bowl, sift together powdered sugar and cocoa powder.
- Add butter, milk and vanilla extract and using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.
Assembling the Cake
- Place a small smear of frosting on the bottom of the platter or where ever you’re putting your cake then place the first cake layer on top.
- Spread an even layer of frosting and place the second cake layer on top of the frosting. (Repeat for each layer.)
- Cover the sides and top of the cake with frosting.
- In a bowl, mix the dark and milk chocolate chips. Cover the sides of the cake with the chocolate chips.
- Chop up the candy bars and cover the top.
- With the remaining chocolate chips from covering the sides, melt with some heavy cream, milk or oil, and then drizzle the melted chocolate all over the top of the cake and let it drip down the sides of the cake.
- Enjoy! It’s probably a good idea to have a big glass of milk handy when eating this cake!