Ingredients
Scale
Chocolate Cake
- 3 cups (360 g) all-purpose flour
- 1 cup (85 g) unsweetened cocoa powder
- 2 1/2 cups (500 g) granulated sugar
- 2 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 4 large eggs, at room temperature
- 1 1/2 cups (360 ml) whole milk, at room temperature
- 3/4 cup (180 ml) neutral vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 cups (360 ml) hot brewed coffee or hot water
Chocolate Buttercream
- 2 cups (454 g) unsalted butter, softened
- 6 cups (about 720 g) powdered sugar, sifted
- 3/4 cup (64 g) unsweetened cocoa powder, sifted
- 1/2 cup (120 ml) heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine salt
Chocolate Ganache
- 12 oz (340 g) semisweet chocolate, finely chopped
- 1 cup (240 ml) heavy cream
Chocolate Avalanche Topping
Because the original concept says “assorted” chocolates, I recommend standardizing the topping for a reproducible recipe:
- 6 oz (170 g) assorted milk and dark chocolate bars
- 4 oz (115 g) chocolate-covered wafer fingers
- 2 oz (55 g) chocolate wafer sticks
- 4 chocolate truffles
- 2 oz (55 g) white chocolate discs
- 2 oz (55 g) chocolate shards or curls
- 1/2 cup crushed chocolate wafers and chocolate crumbs
This quantified version is much better for followers who actually want to reproduce the cake.
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch square cake pans. Line the bottoms with parchment paper and lightly grease the paper.
- In a large bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder, and salt until evenly combined.
- In another bowl, whisk the eggs, milk, vegetable oil, and vanilla. Pour the wet mixture into the dry ingredients and mix on low speed just until combined.
- Slowly pour in the hot coffee while mixing on low. The batter will be thin. This is expected.
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out without wet batter. A few moist crumbs are fine.
- Cool the cakes in their pans for 10–15 minutes. Turn them onto wire racks and cool completely. For easier assembly, chill the cooled layers for about 30 minutes.
- Make the buttercream. Beat softened butter for 3–4 minutes. Gradually add powdered sugar and cocoa. Add the cream, vanilla, and salt. Beat for another 2–3 minutes until fluffy. If necessary, adjust the consistency with cream, one tablespoon at a time.
- Place one cake layer on a cake board. Spread an even layer of buttercream over it. Add the second cake layer. Apply a thin crumb coat over the top and sides. Refrigerate for 20–30 minutes.
- Cover the chilled cake with the remaining chocolate buttercream. Smooth the four sides and top. Refrigerate again for 20–30 minutes.
- For the ganache, put the finely chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream until steaming and just beginning to simmer around the edges. Pour it over the chocolate and leave undisturbed for 2–3 minutes.
- Stir slowly until completely smooth and glossy. Let the ganache cool until fluid but no longer hot. Test one drip on the back of the cold cake. It should slowly travel down the side without immediately reaching the bottom.
- Spoon or pipe ganache around the upper edge to create irregular drips. Spread a thin layer of the remaining ganache across the top.
- Build the avalanche while the top remains slightly tacky. Place the largest chocolate slabs toward the back. Add medium-size wafer fingers and chocolate sticks through the center. Place truffles, white chocolate discs, smaller chocolate pieces, and broken wafers toward the front.
- Scatter crushed wafers and chocolate crumbs across the center. Keep some wafer crumbs aside and add them to individual slices immediately before serving for the strongest crunch.
- Chill briefly if needed to set the decorations. Before serving, remove the cake from the refrigerator long enough for the buttercream to lose its hard refrigerated texture. Remove very large decorations before slicing.
Notes
- Do not frost warm cake. The buttercream may soften and slide.
- The batter is intentionally thin after the hot coffee is added.
- Coffee can deepen the cocoa flavor. Hot water works as a caffeine-free alternative.
- Chill the frosted cake before applying ganache.
- Always perform a test drip before adding ganache around the whole cake.
- If the ganache races down the cake, let it cool longer.
- If it barely moves, warm it very gently.
- Add wafers relatively close to serving time. Moisture gradually softens them.
- Large chocolate pieces should be pushed gently into the buttercream rather than balanced only on the ganache.
- For clean slices, temporarily remove large decorations and cut with a sharp knife warmed in hot water and wiped dry.
- Prep Time: 1 hour
- Additional Time: 1 hour 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American