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Chocolate Earthquake Cake

OMG! Chocolate heavenly goodness with a coffee espresso filling.  Recipe created by Chef Lori Grein. Prep time: 40mins. Cook time: 45mins. Total time: 150mins.

    Cake Ingredients

    • 1 package Kinnikinnick Chocolate Cake Mix (500 g)            
    • 1 package chocolate instant pudding mix (gluten-free) (102 g)              
    • 4 large eggs (240 g)     
    • 1 cup cold water (237 g)  
    • 1 tsp pure vanilla extract (3 g) 
    • ½ cup vegetable oil (109 g) 
    • 4 oz white chocolate – coarsely chopped (118 g)   
    • 2 oz milk chocolate – coarsely chopped (57 g)   
    • 2 oz dark chocolate – coarsely chopped (59 g)   

    Simple Syrup (optional) 

    • 1 cup granulated sugar (240 g) 
    • 1 cup water (240 g)  

    Espresso Mascarpone Filling  

    • 1 cup butter (227 g) 
    • ⅓ cup mascarpone  (80 g)  
    • 2 ups icing sugar (480 g) 
    • ¼ cup cocoa powder (38 g)  
    • ¼ cup water (50 g) 
    • 1 tbsp espresso powder (3 g) 

    Chocolate Butter Cream Icing 

    • 1 cup butter (222 g) 
    • 1 tsp vanilla extract (3 g) 
    • 4 cups icing sugar (640 g) 
    • ¼ cup cocoa powder (38 g)  
    • ⅓ cup milk 2% (70 g) 

    Ganache Drip

    • 100 g dark chocolate – chopped fine 
    • 120 g cream 33% 

    Optional Decorations  

    • Chocolate KinniTOOS® Truffles  
    • Chocolate KinniTOOS® 
    • assorted chocolates (gluten-free) 

    Cake Base Instructions

    1
    Preheat oven to 350°F (179°C). Generously grease (2) 8 x 8 round cake pans.  
    2
    In a medium bowl combined eggs, oil, water and vanilla.  
    3
    Add Kinnikinnick Chocolate Cake Mix and pudding mix. Mix until combined. 
    4
    Fold in white, milk and dark chocolate. Divide batter equally between cake pans.  
    5
    Bake in preheated oven for 40 minutes. 
    6
    Remove from oven and let cool for 10 minutes.  
    7
    Invert pan and remove cake bases. Let cool completely before assembly.  

    Simple Syrup (Optional) 

    1
    Bring sugar and water to a boil, do not stir. Boil for 3 minutes. 
    2
    Let cool completely. Simple Syrup can be stored in the refrigerator for up to 3 weeks.

    Espresso Mascarpone Filling

    1
    In a small bowl combine water and espresso powder. Set aside. 
    2
    In a medium bowl combine icing sugar and cocoa powder. Set aside.  
    3
    In a separate bowl mix butter until smooth. Add mascarpone and mix until smooth. 
    4
    Slowly add in chocolate icing sugar mixture 1 cup at a time alternating with espresso water. Mix until smooth and incorporated. 
    5
    Cover and set aside. Do not refrigerate. 

    Chocolate Buttercream Icing   

    1
    In a medium bowl combine icing sugar and cocoa powder. Set aside.  
    2
    In a separate bowl mix butter until smooth. 
    3
    Slowly add in chocolate icing sugar mixture 1 cup at a time alternating with milk. Mix until smooth and incorporated.  
    4
    Cover and set aside. Do not refrigerate. 

    Ganache Drip (make prior to use/do not make ahead of time) 

    1
    Heat cream over medium-low heat until it just comes to boil.  
    2
    Remove from heat and add chopped chocolate. Mix until chocolate is melted and mixture is smooth.  
    3
    Cool slightly and place mixture in squeeze bottle or piping bag. 

    Assembly Filling 

    1
    Trim the top of each cake base using a serrated knife. 
    2
    Cut each cake base into two layers for a total of 4 layers.
    3
    Place one cake base on an 8” cake board (bottom cake side down).  
    4
    Spray cake base with Optional Simple Syrup. Spread a layer of Espresso Mascarpone Filling evenly on cake base.  Repeat with next two layers.  
    5
    Place top layer on (bottom side up). Do not spray with Simple Syrup.  

    Crumb Coat  

    1
    Using Espresso Mascarpone Filling, fill edges of layers create an even side. Using a large scraper, scrape off excess filling and smooth sides.  
    2
    Cover the top of the cake with a thin layer of Espresso Mascarpone Filling. Using a pallet knife, smooth top (don’t use too much icing).  
    3
    Add remaining Espresso Mascarpone Filling to the side of the cake and smooth using a large scraper.  
    4
    Finish with the top of the cake, using a pallet knife to create a smooth top.  
    5
    Let crumb coat set in refrigerator for 20 minutes.  

    Chocolate Buttercream Coat

    1
    Using Chocolate Buttercream Icing, place a dollop of icing on top and smooth working your way to the edges using a pallet knife.  
    2
    Add a generous coat of icing on the side of the cake. Use a large scraper to scrape off excess from sides and create a smooth finish.  
    3
    Finish with top of cake using a pallet knife to create a smooth finish working towards centre of cake.  
    4
    Place iced cake in the refrigerator for 20 minutes.  
    5
    Place remaining Chocolate Buttercream Icing in a piping bag with a star tip. Use for decorating cake and attaching assorted chocolates or Chocolate KinniTOOS®. 

    Ganache Drip

    1
    Prepare Ganache Drip. Let cool slightly in pot, then transfer to a squeeze bottle or piping bag.  
    2
    To check Ganache Drip is cooled enough to drip slowly and stand up, test the drip on the lip of a glass bowl. Once Ganache Drip is at desired consistency pull cake from refrigerator. 
    3
    Apply Ganache Drip using a squeeze bottle or piping bag in a continual motion. Start by applying Ganache Drip slightly in on cake top and continue creating a drip over the edge every couple of inches. 
    4
    Once drip has set up slightly. Fill in top of cake with Ganache Drip, careful not to go over edge of cake. Use a pallet knife to smooth top. Work quickly as Ganache Drip with set up fast.  

    Decorations 

    1
    Create your own Chocolate Earthquake Cake using your favourite gluten-free chocolates or Kinnikinnick Chocolate KinniTOOS®.  
    2
    Try adding Chocolate KinniTOOS® Truffles. 
    3
    Use remaining Chocolate Buttercream Icing to attach your design.  
    4
    Use chocolate and cookies to create height.  
    5
    Add decorations to the side and top of the cake to create your masterpiece.  

    This recipe is brought to you by:

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