Then, I completely covered the sides of the cake with Ghirardelli semi-sweet chocolate chips. Then, I filled and frosted the cake with rich chocolate buttercream. Either one would've worked well with the chocolate but since my brother also loves coffee, I decided to go with the Kahlua.
I wanted to use chocolate liqueur like Godiva dark chocolate or white chocolate, but all I had on hand was Kahlua, which is a coffee-flavored liqueur and Disaronno, which is an almond-flavored liqueur. Then, I drizzled each cake layer with some Kahlua. To create this chocolate beauty, I baked two layers of delicious chocolate cake. Just looking at this cake, I think you'll agree that it definitely deserves its name. Being a chocoholic myself, I had no trouble coming up with ways to fill this cake with layer upon layer of chocolatey goodness.
CHOCOLATE WASTED MOVIE
And it's just visually so great as well.Ever since my brother started using the phrase "I wanna get chocolate wasted" from the movie Grown Ups I've been wanting to make this cake for his birthday. I used Ghirardelli sea salt caramel filled chocolate, and I thought the caramel was the perfect thing to break up the chocolate a little bit. But I have to say, I die over the ooey, gooey caramel that I used on this cake. I personally think M&Ms and Oreos would be amazing. It's really pretty incredible, and I think you are going to just die over it.īy the way… you can use any chocolate candy you would like on the top. This really contributes to a further moistening of the cake, so that it literally just melts in your mouth.Īs good as the outside of the cake it (and how it could it not be?!), the inside is really my favorite part of this whole thing. Add to that my very favorite fudgy chocolate frosting, which I've thinned ever so slightly by adding a little less powdered sugar than the recipe calls for. It's my very favorite chocolate cake recipe that starts with a cake mix and is made incredibly moist by adding pudding and sour cream. Ok, so let's talk about the inside of this cake! SO GOOD! Keep the parchment on there until ready to serve. This allows you to do a little more pressing through the parchment paper without making a mess, and it secures all the chocolate chips onto the cake while the frosting does a little bit of hardening (not like hard hard, but just the little bit that powdered sugar causes in frosting). Wrap the strip around like cake like a tube, and gently tie a piece of bakers string around it to hold it in place. this step is hard to describe, and it's not 100% necessary, but I felt like it was helpful– fold parchment paper into a long strip about the same height as the cake.pile the chocolate chips up the side of the cake and press in– I used plastic gloves, so that I didn't get chocolate all over my hands.I'll discuss this more in a second, but the filling frosting is meant to be a little soft, so it doesn't hold the chocolate chips as well on the outside.
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