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No one will be able to resist this spectacular chocolate bomb cake, which comes out of the oven already filled with a sensational cream! This delicious treat, topped with ganache, will make everyone's mouth water and is perfect for dessert or to enjoy on any occasion. Check out the recipe from the Recipes by Cris Channel, make the divine chocolate bomb cake and be amazed!
How to make chocolate bomb cake
For the chocolate bomb cake, we will follow a few simple preparation steps. We will start by making the cream, which needs to be cold, so we can start preparing the dough. For the cream, we will need: milk, cocoa powder, cornstarch and condensed milk. We will make the cake batter, with: flour, oil, eggs, yeast, milk, baking soda, sugar and cocoa powder. Before baking, we will distribute spoonfuls of the cream over the dough. We will also make a ganache topping with semi-sweet chocolate and cream. We will finish the recipe following the step by step. Serve and enjoy your incredible chocolate bomb cake!
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Chocolate Bomb Cake Recipe Ingredients
For the cream
- 600ml whole milk
- ½ cup (tea) of 50% cocoa powder
- 3 heaping tablespoons of cornstarch
- 1 can of condensed milk (395g)
For the cake
- 3 cups (tea) of wheat flour without yeast, sifted
- ½ cup (tea) of oil
- 4 whole eggs
- 1 tablespoon baking powder
- 1 cup (tea) of whole milk
- ½ teaspoon baking soda
- 1 and ½ cup (tea) of sugar
- ½ cup (tea) of 50% cocoa powder
For the cover
- chocolate sprinkles (optional)
- 2 bars of chopped semisweet chocolate (totaling 180g)
- 1 box of cream (200g)
Preparation method
From the cream
- In a pan, still off the heat, add: cornstarch, condensed milk, 50% cocoa powder and milk.
- Mix and now, yes, put it on the heat, to cook, stirring constantly, until it bubbles, then stir for another half minute and turn off the heat.
- To cool faster, transfer to an aluminum pan.
- Once the cream is cold, start preparing the cake batter.
From the cake
- Once the cream is cold, start by preheating the oven to 180°C.
- For the cake batter, place the eggs and sugar in the mixer bowl and beat well.
- Add the wheat flour, cocoa powder, baking soda, oil and milk. Beat on medium speed, just to mix.
- Add the baking powder and mix with a wooden spoon.
- Transfer the dough to a rectangular pan (36cm x 26cm x 0.5cm), already greased with margarine and sprinkled with flour, spreading it with a spatula.
- Then, with a spoon, take a portion of cream and with another spoon, place it on top of the dough. Do this, placing one spoonful of cream next to the other on top of the dough.
- Bake in the oven that you have already preheated to 180°C for approximately 45 minutes.
- Remove and after cooling, unmold and prepare the topping.
- Pour the ganache frosting over the cake and spread evenly. Sprinkle with chocolate sprinkles if desired.
- Serve and enjoy your delicious chocolate bomb cake!
From the cover
- In a bowl, add the chopped semisweet chocolate and the cream, placing in the microwave for 15 seconds, removing and stirring every 15 seconds, so as not to burn, until melted. If desired, melt in a bain-marie.
- Your cover is ready to use.
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