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

Preheat oven to 350°F (179°C). Generously grease (2) 8 x 8 round cake pans.

In a medium bowl combined eggs, oil, water and vanilla.

Add Kinnikinnick Chocolate Cake Mix and pudding mix. Mix until combined.

Fold in white, milk and dark chocolate. Divide batter equally between cake pans.

Bake in preheated oven for 40 minutes.

Remove from oven and let cool for 10 minutes.

Invert pan and remove cake bases. Let cool completely before assembly.

Simple Syrup (Optional)

Bring sugar and water to a boil, do not stir. Boil for 3 minutes.

Let cool completely. Simple Syrup can be stored in the refrigerator for up to 3 weeks.

Espresso Mascarpone Filling

In a small bowl combine water and espresso powder. Set aside.

In a medium bowl combine icing sugar and cocoa powder. Set aside.

In a separate bowl mix butter until smooth. Add mascarpone and mix until smooth.

Slowly add in chocolate icing sugar mixture 1 cup at a time alternating with espresso water. Mix until smooth and incorporated.

Cover and set aside. Do not refrigerate.

Chocolate Buttercream Icing

In a medium bowl combine icing sugar and cocoa powder. Set aside.

In a separate bowl mix butter until smooth.

Slowly add in chocolate icing sugar mixture 1 cup at a time alternating with milk. Mix until smooth and incorporated.

Cover and set aside. Do not refrigerate.

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

Heat cream over medium-low heat until it just comes to boil.

Remove from heat and add chopped chocolate. Mix until chocolate is melted and mixture is smooth.

Cool slightly and place mixture in squeeze bottle or piping bag.

Assembly Filling

Trim the top of each cake base using a serrated knife.

Cut each cake base into two layers for a total of 4 layers.

Place one cake base on an 8” cake board (bottom cake side down).

Spray cake base with Optional Simple Syrup. Spread a layer of Espresso Mascarpone Filling evenly on cake base. Repeat with next two layers.

Place top layer on (bottom side up). Do not spray with Simple Syrup.

Crumb Coat

Using Espresso Mascarpone Filling, fill edges of layers create an even side. Using a large scraper, scrape off excess filling and smooth sides.

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).

Add remaining Espresso Mascarpone Filling to the side of the cake and smooth using a large scraper.

Finish with the top of the cake, using a pallet knife to create a smooth top.

Let crumb coat set in refrigerator for 20 minutes.

Chocolate Buttercream Coat

Using Chocolate Buttercream Icing, place a dollop of icing on top and smooth working your way to the edges using a pallet knife.

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.

Finish with top of cake using a pallet knife to create a smooth finish working towards centre of cake.

Place iced cake in the refrigerator for 20 minutes.

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

Prepare Ganache Drip. Let cool slightly in pot, then transfer to a squeeze bottle or piping bag.

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.

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.

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

Create your own Chocolate Earthquake Cake using your favourite gluten-free chocolates or Kinnikinnick Chocolate KinniTOOS®.

Try adding Chocolate KinniTOOS® Truffles.

Use remaining Chocolate Buttercream Icing to attach your design.

Use chocolate and cookies to create height.

Add decorations to the side and top of the cake to create your masterpiece.

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