Chocolate Overload Cake

A while ago my good friend Michaela from An Affair From The Heart created a fantastic Chocolate Espresso Cake which I instantly loved. My honey had his birthday coming up, of course I had to make him a cake, and of course Michaelas cake was the first thing that came to mind. Here is my adaptation - Chocolate Overload Cake.

I adored this cake. It was easy to make (only one bowl!), and easy to decorate. The cake itself was perfectly chocolaty and deliciously moist. I think this is the kind of cake best described visually, so here are a whole load of photos!

Just one more picture until the recipe! I have to show you the inside too!

Chocolate Overload Cake

Serves 15

3 Cups self raising flour

1 1/2 Cups Sugar
2 tsp vanilla extract
2 tsp baking soda
200 g butter, softened
3/4 Cup cocoa powder
1/2 Cup Milk
1/2 Cup plain unsweetened yogurt
1/2 Cup boiling hot coffee
3 large eggs

Chocolate Ganache

1 Cup chocolate chips
1/2 Cup cream

To Decorate

2 x 170 g blocks kit kat
1 packet pebbles/smarties/M&Ms
1 packet chocolate buttons

1. Place all of the ingredients for the cake in large bowl, mixer, or food processor. Mix until all ingredients are combined and the butter is incorporated.

2. Preheat the oven to 160C (320F) and grease a 30 cm springform cake tin. Pour the mixture into the prepared tin and bake for one hour, until a skewer inserted into the center comes out clean.

3. Cool the cake completely in the tin. Prepare the ganache by melting the chocolate chips into the cream. Spread over the entire cake (including the sides).

4. Place pieces of kit kat around the the edges of the cake. Pour the pebbles and chocolate buttons into the center. Tie a ribbon around the outside.