This is the cake I would eat every day – Super Stuffed Chocolate Bomb Cake

Are you a chocolate lover? Then you’ll love this super-stuffed chocolate bomb cake that’s easy to make and delicious to eat. This cake is generously filled, with fluffy and moist batter, stuffed with a generous amount of chocolate cream, and topped with a shiny ganache. It’s the perfect cake for any occasion, whether it’s a birthday, afternoon tea, or just a simple indulgence. Learn how to make this amazing cake by following the steps below.

Ingredients:

• 3/4 cup (6 oz / 170g) butter or margarine
• 1 cup + 3 tablespoons (9.7 oz / 275g) sugar
• 4 eggs
• 1 tablespoon vanilla extract (optional)
• 3 cups (12.7 oz / 360g) all-purpose flour
• 1 1/2 cups (12 fl oz / 355 ml) milk
• 1 tablespoon baking powder
• 1 cup (6 oz / 170g) chocolate chips

For the ganache:

• 7 ounces (200g) chopped milk chocolate
• 1/2 cup (4 fl oz / 118 ml) heavy cream

Instructions:

1. In a large bowl, cream together the butter and sugar until creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Add the vanilla extract and mix.
4. Sift half of the flour into the batter and add half of the milk, mixing until incorporated.
5. Repeat the process with the remaining flour and milk.
6. Add the baking powder and mix gently.
7. Toss the chocolate chips with a teaspoon of flour and add to the batter, mixing well.
8. Preheat the oven to 350°F (180°C) and grease a 10-inch (27cm) diameter by 4-inch (10cm) tall pan with butter and sugar.
9. Pour the batter into the prepared pan and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
10. While the cake bakes, prepare the ganache: melt the chopped chocolate in 30-second intervals in the microwave or over a double boiler, stirring well after each interval. Mix in the heavy cream until smooth ganache forms.
11. Once baked, let the cake cool completely. Then, remove it from the pan and make medium-sized holes on the top of the cake.
12. Place the ganache in a piping bag with a large tip and fill the cake, gently pressing to allow the filling to penetrate the holes.
13. Trim off any excess cake and cover the holes.
14. Cover the cake with the remaining ganache.
15. Refrigerate for at least 30 minutes to firm up the ganache.
16. Serve and enjoy!