Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, overloaded chocolate cake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

When you see this Overloaded Chocolate Cake,this will make you forget your calorie count. It was super fun to make this cake again for a cute little boy for. Chocolate Loaded Drip Cake Made by Delilah M.

Overloaded Chocolate Cake is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Overloaded Chocolate Cake is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook overloaded chocolate cake using 26 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Overloaded Chocolate Cake:

1. Get For ferrero chocolate
2. Get 12 wafer shells
3. Prepare 4 tbsp nutella
4. Prepare 6 whole hazelnut
5. Get 40 gm melted dark chocolate
6. Make ready 1 tbsp finely chopped cashewnuts
7. Take For chocolate sponge cake
8. Take 200 gm milkmaid
9. Make ready 60 gm butter
10. Get 1 tsp vanilla essence
11. Make ready 100 gm maida
12. Prepare 25 gm cocoa powder
13. Get 1 tsp baking powder
14. Take 1/2 tsp baking soda
15. Get as needed Thumbs up or coke
16. Make ready For ganache
17. Take 1/2 cup dark chocolate
18. Get 3 tbsp butter
19. Prepare 1/8 cup milk
20. Make ready For chocolate syrup
21. Make ready 2 tbsp In same ganache add milk
22. Prepare For icing
23. Prepare 1/2 cup whipped cream
24. Prepare 1 tbsp cocoa powder
25. Get As needed choco chips
26. Make ready As needed chocolates of your choice

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Instructions to make Overloaded Chocolate Cake:

1. Melt chocolate and keep aside take 12 shells in 6 of them fill half nutella and add 1 hazelnut each in rest of the 6 shell fill Nutella entirely
2. Cover them and in the melted chocolate add chopped cashewnuts mix well and dip the shell and coat properly and place in butter paper lined tray freeze for 5min and if needed coat twice.. ferrero rocher chocolate is ready
3. For chocolate sponge cake: in a mixing bowl add milkmaid, butter and vanilla essence mix well and in another mixing bowl sieve maida, baking powder, baking soda and cocoa powder mix well mix dry ingredients in wet and pour coke mix well it should be dropping consistency
4. In a 7inch tin lined with butter sprinkle maida and remove excess, transfer the cake batter and bake in a preheated oven at 180°c for 25 to 30min or till done let it cool befor slicing
5. For ganache: in a mixing add chopped dark chocolate, butter and milk using double boiling method melt it mix properly avoiding any lumps then cover it and refrigerate for 30min
6. In a mixing bowl add 1/2 cup heavy cream bit till peaks and take half of it in another bowl and add cocoa powder mix well your plain and chocolate icing is ready
7. Once cake is completely cooled slice it into 3part place in a tray in 1st layer spread sugar syrup, white icing and choco chips place 2nd layer spread sugar syrup and chocolate ganache
8. Place 3rd layer spread sugar syrup and cover with chocolate icing freeze for 10min then cover with white icing plain it, for chocolate syrup drizzle in a bowl take prepared ganache add little milk and make it liquidy transfer in piping bag cut a bit and drizzle at ends as dripping place chocolate or remaining ganache and place ferrero chocolate, mini dairy milk chocolate, waffer chocolate biscuit, skittles or gems as mess
9. Cool it for 10min then njoy!

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