Chocolate Bomb Cake: Sweet Recipes For You

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Chocolate bomb cake is a sweet and eye-catching dessert, not only used and decorated on holidays, it is also a cute gift that anyone who receives it will be happy. Chocolate brings a special flavor, which helps improve the spirit very well. After a day of work, if you can relax and enjoy bomb cake and watch a favorite movie or listen to a song, that is the best way to love yourself.

In this article, the recipe for sweet Chocolate bomb cake will be revealed. If you make it yourself, the enjoyment becomes more meaningful than ever.

How to make chocolate bomb cake?

If you are a chocolate lover, you must have eaten chocolate cakes. However, unlike chocolate chip ricotta cake, which has some chocolate chips sprinkled on the cake, chocolate bomb cake is truly a chocolate bomb, with the main ingredient accounting for 90% of the ingredients being chocolate. With the steps of melting chocolate to create the cake shell, and other simple steps, chocolate bomb cake will surely make you crazy.

Kitchen Tools You’ll Need

The ingredients needed to make a delicious chocolate bomb cake are very simple, all of which can be readily available in your kitchen. If you are missing any of the ingredients, invest in them, as they can be used to make any cake later on.

1. Mixing Bowls: Various sizes for mixing cake batter, ganache, and melting chocolate.

2. Measuring Cups and Spoons

3. Whisk and Spatula

5. Cake Pans: Two 9-inch round cake pans for baking layers.

6. Silicone Half-Sphere Molds: For creating the chocolate shells that form the bomb.

7. Pastry Brush or Spoon: To coat the inside of the silicone molds with melted chocolate.

Ingredients For Chocolate Bomb Cake

When it comes to chocolate bomb cake, it can be said that the most important ingredient of the cake is chocolate. This is the main ingredient that creates the characteristic flavor and appeal of the chocolate bomb. Chocolate is used to make the cake crust, filling, and coating, giving the chocolate bomb cake a sweet, rich flavor and a smooth texture.

For the Cake:

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Chocolate Ganache:

• 1 cup heavy cream
• 2 cups semi-sweet chocolate chips

For the Chocolate Shell:

• 1 1/2 cups semi-sweet chocolate chips
• Silicone half-sphere molds

How to make chocolate bomb cake?

I will guide you step by step to create the most successful chocolate bomb cake, even if this is your first time baking. We will follow these 8 simple steps:

STEP 1: Preheat the oven to 350F (175C). Next, use a stainless steel bowl and grease it around the edges. The bowl should hold about 1.7 liters. Then, line the bottom of the bowl with a ring of greaseproof paper (3.5 inches in diameter).

STEP 2: Break the chocolate into a heatproof bowl. Add 25g/1oz of butter and place the bowl over a pan of gently simmering water until the chocolate melts (or melts in the microwave). Stir until the chocolate mixture is smooth. 

STEP 3: In a separate bowl, combine the remaining butter with the sugar, eggs, flour, baking powder, and 85g/3oz of almonds. Whisk for 2-3 minutes until smooth and creamy. Scoop 350g/12oz of this mixture into another bowl and stir in the cocoa powder and milk. Stir the remaining almonds and vanilla extract into the remaining cake mixture. This step is crucial to the softness of your chocolate bomb cake.

STEP 4: Spoon a little of the vanilla mixture into the bottom of the bowl. Pour a spoonful of the cocoa mixture on top, then a little of the chocolate sauce, being careful not to let the chocolate sauce touch the edge of the bowl as it will burn while baking. Continue alternating the three mixtures in the bowl, adding large spoonfuls at random and spreading them out to mix the color. Smooth the surface, then swirl a skewer or the end of a teaspoon through the mixture, two or three times, to create ripples of color. Be careful not to overmix as the color will lose its clarity.

STEP 5: Bake for 30 to 45 minutes until the cake has risen and the top of the cake is firm to the touch. To test if the cake is done, insert a skewer into the cake lightly – the skewer should come out clean. Allow to cool in the bowl, then loosen the edges and invert the cake onto a flat plate.

STEP 6: Prepare the Chocolate Ganache First, heat the heavy cream in a small saucepan until it starts to simmer. Meanwhile, place the chocolate chips in a heatproof bowl and pour in the hot chocolate cream. Stir until smooth and glossy. Finally, let it sit for 2 to 3 minutes.

STEP 7: Chocolate Shell – the highlight of the chocolate bomb cake: Melt the semi-sweet chocolate chips in the microwave for 30 seconds. Stir until completely melted. Using a spoon or pastry brush, spread the melted chocolate into the inside of the silicone mold, making sure to spread a thin, even layer, enough to form a shell. Next, place the mold in the refrigerator for about 10 minutes, until the chocolate is completely set. Cover with a second layer of chocolate to ensure a firm shell, then chill again until set.

STEP 8: Assemble the Chocolate Bomb Cake: Place one layer of cake on a serving plate, and spread a thick layer of chocolate ganache on top. The second layer of cake will be placed on top of the ganache. Use the remaining ganache to cover the entire cake, creating a smooth surface. Carefully remove the chocolate shell from the mold. Place a hemisphere shell on top of the cake, then gently place the remaining hemisphere shell on top to form a complete dome over the cake.

Nutrition Facts of Chocolate Bomb Cake

Chocolate bomb cake tastes amazing and is quick to make. So what does its nutritional profile look like? Check out the nutritional breakdown below to see how it can benefit your health!

Recipe variations

Variations of the chocolate bomb cake recipe with different flavors. Each flavor has its adjustments in ingredients, but not much. You can enrich your cake party with different variations of chocolate bomb cake, bringing many interesting experiences.

Olivia’s Helpful Tips

After experimenting with the above recipe many times with the desire to create a great chocolate bomb cake, I have a few tips for you, maybe these tips can help you realize where you need to adjust in the steps of making a cake. I hope we not only enjoy the taste but also have a great experience in the process of making the cake.

Be gentle when removing the chocolate shell from the mold

To remove the shell from the mold, I advise you first remove the top mold. The small inserts have a lip around the top so you can pull the lip to remove the chocolate shell. Be slow and gentle with this step to avoid breaking it. Once the shell is removed from the mold, carefully pull the insert away from the shell.

Clean the edges of the chocolate shell before filling

Before sealing the hot chocolate bomb, it may be necessary to clean the edges if there are any excess or bumps. This will ensure your chocolate bomb has a smooth shell.

Use gloves to avoid fingerprints or smudges

Once when I removed the shell of the cake bomb without gloves, my cake was left with marks and not as pretty. To avoid fingerprints ruining the shiny shell, gloves can be a useful item. You can also wash your hands under cold water to avoid smudging or melting! It’s best to work quickly and minimize the time you spend handling the shells.

Storing Hot Chocolate Bombs

I’ve found that hot chocolate bombs can last a long time because all the ingredients can be kept at room temperature. I recommend storing the bombs in an airtight container or a plastic bag wrapped in plastic wrap. It’s best to store the bombs in a cool, dry place. Heat and light can damage the bombs. The bombs will last about a month!

What are ingredient substitutes? 

Chocolate is the most important ingredient to make a chocolate bomb cake. But maybe, some people can’t eat chocolate or your house doesn’t have chocolate to make while you’re craving a cake. So nothing is impossible, below, I will give you ingredients that can replace chocolate, of course, the flavor will also have some differences, but it still ensures the deliciousness and sweetness of a chocolate bomb cake. Therefore, you can find these ingredients and start making a cake.

Chocolate Substitutes:

Cocoa Powder and Coconut Oil: Mix 3 tablespoons of cocoa powder with 1 tablespoon of coconut oil to substitute for 1 ounce of chocolate.

Carob Chips: Use a 1:1 ratio, but note that the flavor will be different.

Dark Chocolate or Milk Chocolate: Use as a direct substitute for semi-sweet chocolate chips, adjusting the sweetness as needed.

What can chocolate bomb cake be served with?

Sweeter than the name honey mug cake, you can enjoy chocolate bomb cake in a traditional romantic style. Gently cutting through the crunchy chocolate shell on the exterior, you slowly uncover both layers of creamy ganache and moist sponge, every one better than what was previously exposed. Serve it with a scoop of cold vanilla ice cream or just some lightly whipped cream…. perfect contrast between hot and cold, with a crunchy cake outer shell and soft bitter gourd inner core …. Include a handful of fresh strawberries or sprinkle some crumbled walnuts on top for garnish, and to counteract the taste. And that is why Chocolate bomb cake will be a great dessert for various special occasions. It is, however, great for a night of merrymaking like Christmas and New Year celebrations or even birthday parties.

 The rich flavor and attractive appearance of the cake will make any party more luxurious and memorable. In addition, this is also a great choice for intimate dinner parties or family gatherings, when everyone can enjoy and share sweet moments.

Chocolate Bomb Cake

Chocolate bomb cake is a sweet and eye-catching dessert, not only used and decorated on holidays, it is also a cute gift that anyone who receives it will be happy. With just 8 simple steps, you can prepare them yourself as a sweet gift for your loved ones.

5 from 5 votes

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Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Course Cakes

Cuisine American

Servings 6 Chocolate bomb cakes

Calories 450 kcal

Ingredients

  

• 1 3/4 cup All-purpose flour
• 1 1/2 tbsp Baking powder
• 1 1/2 tbsp Baking soda
• 3/4 cup Unsweetened cocoa powder
• 2 cups Granulated sugar
• 1 tbsp Salt
• 2 Eggs
• 1 cup Whole milk
• 1/2 cup Vegetable oil
• 2 tbsp Vanilla extract
• 1 cup Boiling water

Chocolate Ganache

• 1 cup Heavy cream
• 2 cups Semi-sweet chocolate chips

Chocolate Shell

• 1 1/2 cups Semi-sweet chocolate chips
• Silicone half-sphere molds

Instructions

 

• STEP 1: Preheat the oven to 350F (175C). Next, use a stainless steel bowl and grease it around the edges. The bowl should hold about 1.7 liters. Then, line the bottom of the bowl with a ring of greaseproof paper (3.5 inches in diameter).
  
• STEP 2: Break the chocolate into a heatproof bowl. Add 25g/1oz of butter and place the bowl over a pan of gently simmering water until the chocolate melts (or melts in the microwave). Stir until the chocolate mixture is smooth.
  
• STEP 3: In a separate bowl, combine the remaining butter with the sugar, eggs, flour, baking powder, and 85g/3oz of almonds. Whisk for 2-3 minutes until smooth and creamy. Scoop 350g/12oz of this mixture into another bowl and stir in the cocoa powder and milk. Stir the remaining almonds and vanilla extract into the remaining cake mixture. This step is crucial to the softness of your chocolate bomb cake.
  
• STEP 4: Spoon a little of the vanilla mixture into the bottom of the bowl. Pour a spoonful of the cocoa mixture on top, then a little of the chocolate sauce, being careful not to let the chocolate sauce touch the edge of the bowl as it will burn while baking. Continue alternating the three mixtures in the bowl, adding large spoonfuls at random and spreading them out to mix the color. Smooth the surface, then swirl a skewer or the end of a teaspoon through the mixture, two or three times, to create ripples of color. Be careful not to overmix as the color will lose its clarity.
  
• STEP 5: Bake for 30 to 45 minutes until the cake has risen and the top of the cake is firm to the touch. To test if the cake is done, insert a skewer into the cake lightly – the skewer should come out clean. Allow to cool in the bowl, then loosen the edges and invert the cake onto a flat plate.
  
• STEP 6: Prepare the Chocolate Ganache First, heat the heavy cream in a small saucepan until it starts to simmer. Meanwhile, place the chocolate chips in a heatproof bowl and pour in the hot chocolate cream. Stir until smooth and glossy. Finally, let it sit for 2 to 3 minutes.
  
• STEP 7: Chocolate Shell – the highlight of the chocolate bomb cake: Melt the semi-sweet chocolate chips in the microwave for 30 seconds. Stir until completely melted. Using a spoon or pastry brush, spread the melted chocolate into the inside of the silicone mold, making sure to spread a thin, even layer, enough to form a shell. Next, place the mold in the refrigerator for about 10 minutes, until the chocolate is completely set. Cover with a second layer of chocolate to ensure a firm shell, then chill again until set.
  
• STEP 8: Assemble the Chocolate Bomb Cake: Place one layer of cake on a serving plate, and spread a thick layer of chocolate ganache on top. The second layer of cake will be placed on top of the ganache. Use the remaining ganache to cover the entire cake, creating a smooth surface. Carefully remove the chocolate shell from the mold. Place a hemisphere shell on top of the cake, then gently place the remaining hemisphere shell on top to form a complete dome over the cake.
  

Keyword chocolate bomb cake

Final Thought

This beautiful and delicious chocolate bomb cake took us over an hour to create. With just 8 simple steps, you can prepare them yourself as a sweet gift for your loved ones. We don’t claim that it is easy for beginners, but once you get used to it, you will find that chocolate bomb cake become your favorite dish.

Chocolate bomb cake FAQs